12 Days of Holiday Cookies: Spiced Ginger Chocolate Chunk

RecipeGeek November 23, 2020
Chocolate Chunk Cookies

Gingerbread lovers rejoice! We have developed the perfect cookie for you. Chewy, moist, spicy and studded with bittersweet chocolate chunks, it really is a grown-up version of a childhood classic. We dare you to eat just one.


Makes 12 -18 Cookies


1 1/2 cups all-purpose flour
1 tsp baking soda
1 tsp ground cinnamon
1 tsp ground ginger
1/2 tsp ground nutmeg
14 tsp ground cloves
1/2 tsp sea salt
1 tbsp unsweetened Dutch-process cocoa powder
1/2 cup unsalted butter, at room temperature
1/2 cup dark-brown sugar, packed
1 large egg
1 tsp pure vanilla extract
1/4 cup unsulfured molasses
9 oz bittersweet chocolate, chopped
1/2 cup granulated sugar, for coating

Recipe Directions:

  1. Line 2 large rimmed baking sheets with parchment paper and set aside. In a medium bowl, combine flour, baking soda, cinnamon, ginger, cloves, nutmeg, salt and cocoa. Stir with a fork to combine well and remove any lumps.
  2. Using an electric mixer, or in the bowl of a food processor fitted with the paddle attachment, beat butter with brown sugar until light and fluffy, about 3 to 4 minutes. Add egg and beat until well combined. Beat in vanilla and molasses, scraping down sides of bowl as necessary. Stir in chocolate chunks. Turn dough out onto a surface dusted very light with flour and knead gently until dough comes together in a ball. Flatten into a disk, then wrap in saran wrap and place in the fridge to chill until firm, about an hour.
  3. Preheat oven to 350 F. Remove dough from fridge and pinch off 1-inch pieces, then roll into balls using your hands. Roll in granulated sugar to coat. Transfer to prepared baking sheets, spacing them 1-inch apart. Place in oven and bake until surfaces crack slightly, about 16-18 minutes. Let cool 5 minutes on trays, then transfer to a wire rack to cool completely.


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