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Chewy Chocolate-Gingerbread Cookies

A combination of fresh and ground ginger, molasses, and chunks of semisweet chocolate makes the cookies sophisticated enough for adults but chocolaty enough for children.This recipe is featured in "Martha Stewart's Cookies."

  • Yield: Makes 2 dozen
Chewy Chocolate-Gingerbread Cookies

Source: The Martha Stewart Show, October Fall 2007


  • 7 ounces best-quality semisweet chocolate
  • 1 1/2 cups plus 1 tablespoon all-purpose flour
  • 1 1/4 teaspoons ground ginger
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground nutmeg
  • 1 tablespoon unsweetened Dutch-process cocoa powder
  • 8 tablespoons (1 stick) unsalted butter
  • 1 tablespoon freshly grated ginger
  • 1/2 cup dark-brown sugar, packed
  • 1/4 cup unsulfured molasses
  • 1 teaspoon baking soda
  • 1/4 cup granulated sugar


  1. Line two baking sheets with parchment. Chop chocolate into 1/4-inch chunks; set aside. In a medium bowl, sift together flour, ground ginger, cinnamon, cloves, nutmeg, and cocoa.

  2. In the bowl of an electric mixer, fitted with the paddle attachment, beat butter and grated ginger until whitened, about 4 minutes. Add brown sugar; beat until combined. Add molasses; beat until combined.

  3. In a small bowl, dissolve baking soda in 1 1/2 teaspoons boiling water. Beat half of flour mixture into butter mixture. Beat in baking-soda mixture, then remaining half of flour mixture. Mix in chocolate; turn out onto a piece of plastic wrap. Pat dough out to about 1 inch thick; seal with wrap; refrigerate until firm, 2 hours or more.

  4. Heat oven to 325 degrees. Roll dough into 1 1/2- inch balls; place 2 inches apart on baking sheets. Refrigerate 20 minutes. Roll in granulated sugar. Bake until the surfaces crack slightly, 10 to 12 minutes. Let cool 5 minutes; transfer to a wire rack to cool completely.

Reviews (112)

  • wittier 13 Mar, 2015

    I've made the dough.... it's in the fridge.

    I used the recipe from a recent copy of the Cookies book. 1/4 c molasses.
    I added 1/8 t ground black pepper (learned from an old Martha gingerbread recipe).

    Noticed that there's no salt and no egg. I resisted the urge to add a pinch of salt.

    The oddest part is chilling the dough twice before sugaring and baking. That's new to me. I'll play along but wondered if anyone has varied from this or discussed the technique.

  • wittier 13 Mar, 2015

    tweet me @wittier to reply. I'll never see it here if it's months from now.

  • sunrise_fairy 14 Dec, 2014

    In the 1/4 to 1/2 cup molasses debate, I have made these both ways. My MSL print recipe from years ago states 1/4 c while the new one says 1/2 c. The extra molasses changes the texture of the cookie from puffy and soft to thin and crunchy. I would try the 1/4 cup first if this is your first time making them and add from there. Everyone's tastes are different, but my family likes the softer cookies best.

  • ButlerBub 26 Oct, 2014

    If you like deep, earthy spices and a chewy texture, this is the perfect autumn/holiday cookie. Calls for 1/4 cup molasses; used to list 1/2 . I've always used 1/2 cup, and I get perfect results every time. If you roll the dough between your hands, forming a ball a little smaller than a golf ball, you don't need to weigh the dough or press down on it. Thanks to Martha and her team for this recipe. It's become a wonderful Fall-Christmas tradition, starting the first day the temps don't hit 60 :-)

  • Eve Irvine 29 Jun, 2014

    For evenly sized cookies I use an Ozeri kitchen scale to weigh them to 25-27gr.

  • Eve Irvine 26 Jun, 2014

    At Christmas I make tins of cookies for gifting and while I try different recipes annually, this one has been included every single time because it's absolutely the best. With the original recipe I found it slightly uncooked in the centre and always add an extra minute or two. I hadn't noticed the difference in molasses until reading the comments while they were in the oven but to get the right shape I've learned to roll dough that's been chilled overnight in my hands and flatten slightly. 10/10

  • Lisa V 17 Dec, 2013

    I've made these cookies twice and in no way are they chewy. They are crispy and I followed the directions closely. I'm also curious as to why there is no egg in this recipe.

  • ButlerBub 26 Oct, 2014

    There's no need for an egg--the molasses acts as a binder and the baking soda is the leavening agent.

    For a chewier cookie, try using 1/2 of molasses. Also, be sure not to over-bake them. Once they crack on the top, they're ready to take out of the oven.

  • Elfenlady 16 Dec, 2013

    I have made these cookies every year for my family and friends. they have become a Christmas staple. However this year, I again followed directions exactly, and they came out lighter in color and crunchy. I noticed that I was following a different recipe(I have two printed out) than normal, and this one calls for the 1/2 cup Molasses as opposed to the 1/4 cup Molasses. I would think the 1/2 cup would make them chewier rather than crunchy. Ugh. Im confused. I don't understand what happened

  • Daniella Price Gonzalez 12 Dec, 2013

    325ยบ conventional or Fan oven?


  • Marisa E 10 Dec, 2013

    Can you freeze these cookies?

  • Daniella Price Gonzalez 9 Dec, 2013

    Is it 325 degrees FAN or CONVENTIONAL Oven?


  • MSLO Moderator 28 Nov, 2013

    This now-classic recipe was originally published in the December 1996/January 1997 issue of MSL. Both molasses amounts (1/2 cup or 1/4 cup) are correct: it's a matter of personal taste. More molasses means a moister, chewier cookie - and more molasses flavor. This information won't settle the debate - but we hope it clears up the confusion!

  • sommjet 25 Nov, 2013

    I'm going to weigh in on the 1/2 cup molasses team...I just found this recipe in my "Holiday Cookies Special Edition" from 12/2001, perhaps the original publication. It says 1/2 cup molasses. However, I have never made the cookies - I'll find out today which measurement is correct!

  • a_renee 24 Nov, 2013

    The recipe is SUPPOSED to be 1/4 c molasses. I've had the recipe from years back and was confused when I read the reviews last week about there being confusion over 1/4 vs. 1/2 c of molasses. I ran and checked my book of collected recipes over the years and I wrote down 1/4 c molasses from years ago when I saw Martha's recipe in a magazine. I made the cookies the same day and they turned out perfectly. Possibly the typo was made during website maintenance?

  • sommjet 23 Nov, 2013

    Can someone from MarthaStewart please clarify what the correct amount of molasses is in this recipe, 1/2 or 1/4 cup? The reviews are all over the place, and I'd love to get it right the first time!! Thanks!

  • NivensMcTwisp 20 Jan, 2013

    I have made this gingerbread biscuit every year since I bought my copy of Martha Stewart's Cookies in 2009. I follow the directions implicitly EXCEPT I always add a 1/2 tsp. more of fresh ginger. 1/2 c. of unsulphured molasses IS the correct amount contrary to many reviews. I always use the best dark chocolate I can afford (I use a combination of Valrhona 71% & 85%) and I always make the dough at least 24-48 hours before baking to let the flavours develop, resulting in a superior biscuit.

  • Happy_Birthday_Dr_Seuss 13 Jan, 2013

    Chewy Chocolate-Gingerbread Cookies
    Russell's Sunday Dinner
    Nutritious and Delicious!

  • Juliacr 20 Dec, 2012

    These cookies are amazing and totally worth the effort. However, USE 1/4 CUP MOLASSES! The first time I made these I nearly threw out the whole batch; the molasses were so overpowering the dough was inedible. Instead, I made a second batch with no molasses and then combined the two. And ending up with a double batch of these delicious cookies is, as MS said in the nineties, a good thing. Bake one sheet at a time to get those lovely cracks on top of the cookies.

  • Juliacr 20 Dec, 2012

    These cookies are amazing and totally worth the effort. However, USE 1/4 CUP MOLASSES! The first time I made these I nearly threw out the whole batch; the molasses were so overpowering the dough was inedible. Instead, I made a second batch with no molasses and then combined the two. And ending up with a double batch of these delicious cookies is, as MS said in the nineties, a good thing. Bake one sheet at a time to get those lovely cracks on top of the cookies.

  • VeggieInDC 17 Dec, 2012

    Absolutely one of my favorite holiday cookies for the last decade- or at least the 2002 version is. CAUTION: The molasses should be 1/4 cup. The increased molasses here makes them too thin and crispy. I have an old paper version of this recipe, but decided to make these while visiting my mom. Thought I'd be safe to pull it from the Internet if I went straight to the source. So disappointing. But make the adjustment, and you will fall in love with these cookies.

  • Milesnadam 29 Nov, 2012

    My sons palate isa bit lack-luster, he asked me to make gingerbread for the holidays. While surfing the net, I stumbled upon this recipe. I was tasting them while reading the ingredients and KNEW this was IT! I followed the recipe (normally I doctor them up as I go) and to my amazement he loved them! These are incredible! I shared them with a neighbor She loves the too! Thanks for the wonderful recipe I can now enjoy these every holiday season. My son will crave these annually! -Mike

  • ew11 8 Jul, 2012

    This online recipe needs changing. I guess that the correct amount of molasses is 1/4 cup not 1/2 cup. I followed the directions chilling twice rolling in sugar. They were flatter then the proverbial pancake and never firmed up. I wasted the more expensive chocolate and unsulfured molasses. I have mushed the cookies together and the taste is very chocolate with a little crunch I will roll the balls in chopped walnuts freeze and eat as candy. Maybe I should just throw them out. Help!

  • BunniKins 22 Mar, 2012

    I've had a lot of cookies and I still dream about this one. Everyone I've made them for rave about them and can't get enough. Even people who hate gingerbread love this cookie. The fresh grated ginger really does add something marvelous to this cookie. You'd be remiss if you didn't try this at least once.

  • CarmelinaCAN 15 Jan, 2012

    If you haven't made this cookie you should!
    Crowd pleasure - you won't be able to stop at one!!

  • Foodiefreakie 23 Dec, 2011

    This is a lovely recipe. I used carob powder and carob chips instead of chocolate for my husband who does not eat chocolate and it was delicious. I then used the cookies for ice cream sandwiches and used ginger ice cream to sandwich them. Divine!!!

  • Sandmuffin 11 Dec, 2011

    I love this recipe! The fresh ginger adds wonderful flavor that I've never been able to get with plain ground ginger. Everyone I have given these to raves about them!

  • stitchingpink 11 Dec, 2011

    One of my absolute favorites. I make them smaller (1 inch balls) and use 2 tsp of ground ginger, omitting the fresh ginger. Delicious!

  • cassia69 13 Nov, 2011

    After reading all the reviews, I was worried about how these would bake up. Mine turned out great! I've learned from experience that chilling dough can be your friend or foe. Like others, I increased the molasses to 1/2 cup. Instead of chilling the dough for two hours, I chilled it for 20 minutes. And, instead of rolling it in balls, I used a medium sized cookie scoop and plopped it in the sugar to cover. The end result was over three dozen, perfectly sized cookies that tasted amazing!!

  • Mllie46 29 Oct, 2011

    This cookie is fantastic, one of the best I have ever made over my long career of baking. The grated ginger adds something wonderful. Go for quality chocolate to make these cookies truly melt in your mouth.

  • bigislandmama 22 Aug, 2011

    These are incredible!!! I made them for our annual Christmas cookie exchange party last year and they stole the show!!! I got the idea from my sister and after I had made them she sent me some of hers for x-mas and they differed a lot. We couldn't figure it out but mine were waaaay better! Finally I figured it out - I use organic black strap molasses and there's a huge difference. Well worth it to go for the black strap!!!! Also, we both just use chocolate chips and it's fine.

  • BooneLady 15 Apr, 2011

    I love love love these cookies. They are my husband's favorite & in my top 5. When I make them, I streamline the steps & they still turn out fabulous. This batter isn't as picky as Martha would have you believe! However, the flavor combination is exceptional. My advice is to always include the fresh-grated ginger. It's the secret ingredient that takes these cookies to the next level.

  • SarahDeee 18 Mar, 2011

    These cookies are a bit of work, and remember to allow a few hours total so the dough can chill. Totally worth the effort. A hit with adults and kids. Top 3 cookies at our house. I use semisweet chips if I don't have chocolate to chop and 1/2 c molasses. If you're going through the trouble to make them best to double the recipe.

  • Since1982 13 Mar, 2011

    The cookbook calls for 1/2 C molasses while this recipe specifies only 1/4 C molasses. Another way to flatten the cookies a bit would be to smoosh the balls with a glass dipped in more granulated sugar prior to baking. This method would leave the choclate chunks intact rather than reducing them to smaller bits as rounds are sliced off a log. It's also possible that using parchment prevents spread more than a silpat mat; parchment paper has more "tooth."

  • shukurac 23 Dec, 2010

    I followed the recipe exactly and my cookies were a hit. I did take the suggestion of rolling the dough into a tube and then sliced into half inch thick rounds before placing on my cookie stone. The cookies made on my stone puffed, spread and cracked just right and looked great with a bit of powdered sugar sprinkled. The cookies made on the traditional metal sheet didn't puff and spread as well but still tasted great! This cookie will be a staple for many Christmases to come! Thanks Martha!

  • AT1941 9 Dec, 2010

    These chocolate ginger cookies have been a staple at Christmas since I saw them in Martha's magazine several years ago. Ev eryone loves them, and when I take them to a gathering they quickly disappear from the plate!

  • Sandy39 3 Dec, 2010

    Also my dough is very dry and crumbly. It will come together by squeezing it but t does not hold together in the final step of adding the chocolate.

  • Sandy39 3 Dec, 2010

    I'm getting round balls not cookies like I did last year!! I want cookies!! Is more molasses the answer? Is there a difference between the online and magazine version of the recipe?

  • Bridy 1 Dec, 2010

    I make these every Christmas, they are a family favorite. and our friends love them.

  • melbyforce 17 Nov, 2010

    I made these last night for the first time. I had the same problem as nvanputt78 where they stayed rounded and not flat, but they were delicious so it's ok.

  • angelblossom 16 Sep, 2010

    Great gingerbread flavor with silky chocolate treasurers inside. Yumm!

  • nvanputt78 16 Aug, 2010

    My husband adores gingerbread and I am slowly baking my way through Martha's cookie book so he was really happy when this recipe popped up. I was a bit irritated, however, that my cookies came out like tiny rounded cakes instead of the beautiful chewy cookies that are pictured in the book. After spending as much time as I did peeling ginger, chilling dough and rolling out cookies I assumed this recipe was sure to turn out, but unfortunately it was another failure.

  • eyelandhopper 19 Jun, 2010

    These are our favorite Christmas fact we have nicknamed them "Santa's Favorite Cookiese". The one thing I would suggest is to make the dough at least a day in advance.

  • AnyPenny 18 Dec, 2009

    One of my favorites! Baked them this Christmas and rolled 'em in red and green coarse sanding sugar instead of granulated, looked so festive!
    Note, they come out a lot darker in color than they look in the picture (for me, at least).

  • sportyspice1970 16 Dec, 2009

    One of the best recipes my family has! Get a large premium baking chocolate bar and break it up so the cookies get different size pieces and some get a large chocolate surprise! Then serve up with mint chocolate chip ice-cream!

  • sltx 9 Dec, 2009

    These are amazing! I used table spoon sized scoops, and got closer to 3 dozen - 2 inch balls would be gigantic cookies! They are so soft and chewy and the chocolate chunks are perfect. There is a perfect interplay between ginger and chocolate, and these are definitely at the top of my list for my Christmas baking this year! BAKE THEM!

  • solberhl 9 Jun, 2009

    I just wasn't impressed by this. The cookie had nice texture, but the flavor just wasn't what I was expecting or like in cookies. I prefer the sweeter type, I'm just a big kid I guess.

  • chamula 23 Apr, 2009

    To make cookies flat:

    Roll the dough into a "sausage like roll" about 2.5-3" in diameter. Refrigerate for 2 hours than slice off the cookies; about .5" thick. Place them on baking sheets. Refrigerate 20 minutes more with plastic over them.

    These cookies are always a hit!

  • Zucca 19 Feb, 2009

    I have this recipe down...I follow it to a "T", double the original recipe (1/4 c. molasses - 1/2 c. to double), roll them fairly small to increase amount, they are rich, less is more! However, they do not come out flat, but rounded, texture is cake-like not chewy. For gifts I drop them into cellophane bags with gold vertical stripes and close the top with a decorative seal. People think they are store bought and recommend I sell them to specialty shops. They are my signature edible gift!

  • 6ducks 19 Jan, 2009

    For flatter cookies, try melting the butter instead of whipping it up.

  • maddhatter 7 Jan, 2009

    There are 2 big changes from the printed version in the magazine that might help you bateman. First, the recipe only calls for 1/4 cup molasses, and the baking soda should be dissolved into 1 1/2 teaspoons of boiling water. Mine were a little more rounded than the picture above, but looked like a cookie (a beautiful one at that) and were delicious.

    Hope that helps.

  • bateman 3 Jan, 2009

    I had a similar problem as some here - my cookies wouldn't flatten. I thought it had something to do with temperature - I tried freezing them, or not refrigerating them at all. I also added an egg as suggested by howdydog1. I found that adding more molasses would help, but I'm still not satisfied with the result.

  • howdydog1 2 Jan, 2009

    I added an egg, because the dough was too stiff for the mixer.
    My cookies didn't flatten either, Null.
    I agree with Min-Martha, but I'm not waiting for Christmas to make them again.

  • I-Am-Mini-Martha 19 Dec, 2008

    There are my new favorite Chirstmas cookie....yummmmmmmm.

  • delineavit 19 Dec, 2008

    don't have any fresh ginger; can I just bump up the ground ginger a bit? Will it work?
    If so, increase by how much?

  • sunflowrangel 14 Dec, 2008

    These are great cookies, especially with the fresh ginger. I made a triple batch to give to family and friends, but didn't have quite enough fresh ginger and it was flavorful enough with only about 1 tbsp fresh. I would use less chocolate chips next time, the chocolate was a bit too rich. I also rolled them in cinnamon-sugar instead of just plain sugar. Really great recipe, nice and chewy too!

  • VioletteCrumble 13 Dec, 2008

    Super good, but when you roll them into 1 1/4 inch balls, the recipe only yields half as many cookies as promised. I doubled the next batch I made.

  • kiltfire 12 Dec, 2008

    yum, Yum, YUM!

  • caryn0511 12 Dec, 2008

    These have to be the BEST cookies I have ever made and eaten. After everyone takes their first bite, their eyes widen, a big smille comes on their face and all you hear is "MMMMMMMMMMMMMMMM"!!! Thanks for this GEM!

  • coolparkolay 11 Dec, 2008

    These cookies are by far my husbands favorite cookie on the planet. My toddlers and I slave away every fathers day, birthday, christimas and business trip just so he has his cookies. I froze some that were to gummy once not wanting to throw them away. One day I made chocolate ice cream and threw them in as chuncks and the ice cream took on the flavor of the ginger in the cookie. Now I have to always have the ice cream around as well.

  • fiddledd52 11 Dec, 2008

    These are my favorite Christmas cookies. I have been making them ever since they were published in the magazine. Everyone looks forward to getting them as gifts.

  • SLynnM 20 Nov, 2008

    I first saw a picture of these cookies in one of the Martha magazines and was dying to try them. They have turned out to be one of my family's favourite cookies. I try to only make them at Christmas time, so everyone looks forward to them with my holiday baking. Fantastic, DELICIOUS and chewy!

  • carlaird 12 Nov, 2008

    These are the cookies on the cover of the Cookie book! I would have never made them if Marth didnt give them out at her book signing! THEY ARE GREAT easy if you make half and chill over night!
    They may have not come out chewy if they were over cooked bigmogee so try again they should come out chewy with a milky center!!!!

  • slocum 4 Oct, 2008

    I love these cookies and they are one of my son-in-laws favorites. Is it possible to make these in a cookie bar like the Nestle's Toll House cookies? If so, would you please let me know how to go about it.

  • bigmogee 6 Sep, 2008

    Help my last two batches were NOT chewy. Why?

  • bigmogee 6 Sep, 2008

    Why were my last two batches NOT chewy? I have made several wonderful batches. But the last two were such a disappointment. HELP my dry cookies...

  • sarahbell02 10 Jul, 2008

    Amazingly delicious! I used the cookie cookbook version of the recipe, which says to bake the cookies for 10 to 12 minutes, rotating halfway through. The longer baking time on the online recipe may be the reason some of your cookies are coming out so hard. Used 1/4 cup molasses and 1/4 extra cup dark brown sugar (ran out of molasses) and my cookies did not spread.

  • CheeseCalcium 27 May, 2008

    . . . I also used slightly more cocoa powder. Lastly, although the recipe states it makes 2 Dozen, that is a great stretch. I was able to to make 2 Dozen, but my cookies were half the size shown in the picture. So . . . you can get 2 Dozen mini-cookies or - I'd say - 18 fuller size cookies. Either way, I always make at least a double batch b/c why do all the work for such a small amount. : )

  • CheeseCalcium 27 May, 2008

    My original recipe card called for 1/4 c unsulfured molasses, and I went with that versus going with the 1/2 c that the 'updated' online recipe lists. Further, I would like to point out that there are many different types of unsulfured molasses (e.g., original / mild, robust / full, blackstrap - all varying in sweetness/bitterness), and this can affect the flavour outcome of the cookie. I used Grandma's Original Molasses (gold label).

  • CheeseCalcium 27 May, 2008

    . . . I also used slightly more cocoa powder.

    Lastly, although the recipe states it makes 2 Dozen, that is a great stretch. I was able to to make 2 Dozen, but my cookies were half the size shown in the picture. So . . . you can get 2 Dozen mini-cookies or - I'd say - 18 fuller size cookies. Either way, I always make at least a double/triple batch b/c why do all the work for such a small turnout. : )

  • CheeseCalcium 27 May, 2008

    My original recipe card called for 1/4 c unsulfured molasses, and I went with that versus going with the 1/2 c that the 'updated' online recipe lists. Further, I would like to point out that there are many different types of unsulfured molasses (e.g., original / mild, robust / full, blackstrap - all varying in sweetness/bitterness), and this can affect the flavour outcome of the cookie. I used Grandma's Original Molasses (gold label).

  • bigoscar 22 May, 2008

    If you don't like the ingredients... I thing this is a great combination of flavors and tastes nothing like GOOD fruit cake

  • askformerlot 11 May, 2008

    These are delicious, and an unexpected mix of flavors. There are some slight differences in the Cookies book, which is what I followed to make them. It says in the book they are best the day they are made, but I actually think I like them better completely cool, and I usually only eat chocolate chip cookies when they are warm.

  • Moviemum 8 May, 2008

    Very christmasy flavor, one kid spit it out and the other wants to throw out the batter. Only make if you like ginger, cloves, nutmeg and molasses. If you like something as weird as fruit cake, try these cookies. Consistency was good, chocolate chunks were good, flava...bad.

  • Moviemum 7 May, 2008

    So far, my kids came into the kitchen and said "what stinks"? The first tasting with a warm cookie is...thank god for the chocolate - it saves the cookie. I'm curious about the cooled cookie taste. So not what my family is used to. I NEVER use cloves, ginger, nutmeg and now I know why. I was so curious to taste Martha's COVER COOKIE RECIPE. Yuck.

  • LRJernigan 29 Apr, 2008

    I made these for the first time this weekend for a March of Dimes bake sale. They sold out! These are a bit time consuming but very worth it. Enjoy.

  • LRJernigan 29 Apr, 2008

    I made these for the first time this weekend for a March of Dimes bake sale. They sold out! These are a bit time consuming but very worth it. Enjoy.

  • LRJernigan 29 Apr, 2008

    I made these for the first time this weekend for a March of Dimes bake sale. They sold out! These are a bit time consuming but very worth it. Enjoy.

  • Scottel44 24 Apr, 2008

    Everyone at work loved them. For me personally, a little too much ginger, but I have passed the receipe around to several people, so its a winner.

  • Raquelabf 9 Apr, 2008

    The second time I made these cookies I was short on Molasses, had only half the amount required, so I added a little more brown sugar. They came out a little less flat (better shaped) and chewy, but to many it was an improvement on the first batch.

  • learning2bake80 6 Apr, 2008

    I was a little hesitant towards making these cookies but they turned out great, crispy on the outside and soft on the inside. I followed the recipe word for word and they didn't spread out too much like I thought they would. This is a great recipe!

  • kingsburycooks 24 Feb, 2008

    Sooooooo great. They were a hit at the church potluck last friday night and I'm making them for the Oscar party we are going to tonight. They are sure to be a hit there. I used crystalized ginger instead of the grated ginger and I used half semi-sweet chocolate and half milk chocolate (I had an extra large chocolate bar in the pantry that I wanted to use up) and they were divine. Try it. They are worth the effort.

  • Teresa6896 30 Jan, 2008

    This is our family's new favorite! I made it with whole wheat pastry flour and it worked great!

  • j3n 21 Jan, 2008

    these cookies are fabulous and easily made vegan because they don't use eggs. leave out the spices and substitute in some vanilla for amazing chocolate chocolate chip cookies. we've been making both varieties for years and they always go quickly.

  • Baker_Barb 13 Jan, 2008

    I have just stumbled onto this recipe and it is already one of my ultimate favourites. I make over 1000 cookies at Christmas and I had to make this recipe twice because the first batch was so divine! Our family loves the surprising combination and it is soooooo tasty! This is a definite keeper for any cookie collection.

  • lindakristine 6 Jan, 2008

    I've given these as gifts for a few years now, and they are always a hit (and I get repeat requests for the next year!). Richly flavored and dense with chocolate - worth every effort.

  • ushfuruljannah 6 Jan, 2008

    This cookies are great. I sent it to my friends as gifts and they loves it.

  • ushfuruljannah 6 Jan, 2008

    Yummy fabulous cookies. I made it few times and my mom loves it.

  • In_the_Kitchen 6 Jan, 2008

    Is it just me or did anyone else need to double the flour (if not even more). Even after chilling the dough overnight, the first batch looked like a gooey mess of molasses. After added a LOT more flour, they were easier to ball up, looked more similar in color and texture, and tasted delicious.

  • sophiacheung 4 Jan, 2008

    i was told these were the best cookies they ever ate. the combination of chocolate and ginger are fantastic. a little long to prepare, but oh so worth it.

  • pemasiera 29 Dec, 2007

    These chocolate/molassas/ginger cookies are worth the extra steps and just explode in your mouth. Don't skimp on the fresh giner, it's worth it. And if you love ginger snaps leave some uncovered and as they harden overnight they are great with coffee/tea. Everybody loved them!

  • lauremo 26 Dec, 2007

    I love these cookies! I had never cooked w molassas before, so at first I was a little off-put by the strong flavors. After resting for two days, however, the flavors mellowed a little and became truly addictive. My next batch, I added a little extra cocoa to the dough, and that seemed to make a difference-- I couldn't stop eating them, so I had to give them away extra quick! Also, makes a great breakfast :)

  • Floppysmama 23 Dec, 2007

    Okay maybe Martha herself could step in here and help us out! Well I was going to give it a shot again at baking them but now that I heard from Clari, maybe I won't. I must be cookie illierate! Sniff, sniff. Merry Christmas everyone!

  • clari23 21 Dec, 2007

    I've been making these cookies for YEARS and they are an all-time favorite in my house. But this year no matter what I did they would not turn out. I followed the recipe to a tee as usual and tried two batches, but the cookies did not rise and were hard, like the other poster's. I thought it was an issue with not chilling them enough, but even after chilling for 24 hours they didn't turn out any better. Anyone have any suggestions? I hate to think that my days of making these are over!

  • artteacher 21 Dec, 2007

    I make many dozens of these every christmas. My husband puts in "orders" to give to clients, I give them as gifts, and my kids ask me to make enough for them to give to others. Problem is they are always thinking of someone else who should get them and we end up with an empty family cookie jar. They are the disappearing cookie. If you can't get your hands on fresh ginger, replace that with more powdered ginger and they are still sensational. They almost give you a buzz they are so chocolatey.

  • cman 18 Dec, 2007

    These are always the knockout choice every year at our office cookie exchange. No one can believe that they're homemade!

  • epistemology 18 Dec, 2007

    Floppysmama, maybe you didn't add enough flour. Or too much butter? Either will result in crisper cookies. (For kids, who like soft cookies, I'll often add a little extra flour to make them softer.)

    Of course overcooking will make them hard, but it doesn't sound like that was your problem.

  • variable4707 18 Dec, 2007

    Hands down, these are the best cookies I've ever had. I've made them 3 years in a row for Christmas. They are a little time intensive and there are lots of steps that you wouldn't ordinarily have to do for most cookie recipes, but they are worth it. My mom doubled the recipe this year to make gifts her neighbors and it turned out perfectly. She also used a small melon baller to get each cookie the same size. This worked terrifically and made silver dollar-sized cookies (more to go around!)

  • ckcloud 17 Dec, 2007

    No, the dough is not stiff enough to make cutout's from, but they are delicious!

  • Floppysmama 15 Dec, 2007

    So what did we do wrong to have these turn out so hard???????

  • dylansgranny 15 Dec, 2007

    are these stout enough to make cutout people??????

  • Meshell 14 Dec, 2007

    These are delish! I've made them for two Christmases now and will definitely continue to do so. :)

  • soccermom43 13 Dec, 2007

    I LOVE these cookies. They are addictive!!! My kids like them better with a little less grated ginger in them. They go great with regular flavored tea.

  • ABSAPON 13 Dec, 2007

    These cookies are wonderful! I took them to a cookie exchange and everyone loved them. This is a keeper.

  • Sandbag 12 Dec, 2007

    I made these last thanksgiving. They turned out GREAT . I accidently added too much flour and ended up having to double the recipe. The weird thing though was even the I doubled the recipe I didnt even come close to doubling the amount of cookies. I also was concern that it didnt call for eggs. THen I noticed that the didnt spread to much, which I excpected with 2 inch balls. Making them again tomorrow for Christmas.

  • Floppysmama 11 Dec, 2007

    We made these and although they turned out pretty, they were as HARD AS A ROCK! Does anyone have any idea what we did wrong? We even lowered the cooking time to 16 minutes and the oven was 325. Sniff, sniff.

  • chefbritni 5 Dec, 2007

    These cookies are sooo delicious!!! The chocolate and ginger flavors go so well together. They are best while still warm from the oven :)

  • shooterboy 30 Nov, 2007

    These are amazing! Leading up to the holidays, I make 3 or 4 batches of the batter, freeze it, then bake-it-off over the holidays to give as gifts. Everyone loves these cookies!

  • DebraN 27 Nov, 2007

    I made these for Thanksgiving this year and everyone loved them! Instead of chocolate, I used crystallized ginger candy macadamia nuts. I reduced the molasses just a bit after reading the previous comment, but will try 1/2 cup next time...spreading was not an issue for me.

  • lauriemf 25 Nov, 2007

    I am curious about this too! I have only made the 1/2 cup version and they seem to spread a little too much in baking.

  • MLDrabek 15 Nov, 2007

    I have this recipe copied from my orignial copy of MSL magazine and I was sending this to a friend and thought I'd just email her the recipe from the site... My copy says 1/4 c molasses, not 1/2 c. I don't know what difference this will make, but I make these cookies every Christmas and the 1/4 c works. Is this a typo or a revamping of the recipe?

  • mslo_karen 3 Nov, 2007

    I first had these when my friend gave them to me as a Christmas present. They were so amazing, I instantly added them to my own holiday baking collection. I've made them every year since.

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