New This Month

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.

  • Yield: Makes 2 dozen

Source: Martha Stewart Living, December/January 1997


  • 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 Add a comment

  • kellidhughesgm
    19 DEC, 2016
    I have to agree that 1/4 c. molasses is a bit better because the cookies are puffier and softer. I had no idea there was more than one version. I printed it out years ago, but I couldn't find my printed recipe, so I just googled it. I ran across the 1/2 c. version not knowing it was different. When the cookies came out flatter and a bit crunchier (my daughters noticed), I wasn't sure why. Now I know! I triple the recipe, so I may go with 1 c. for the triple for a little extra.
  • mojo-risin
    19 MAY, 2015
    I'm from the UK and followed the recipe to the letter.Couldn't get my hands on unsulfured molasses so used blackstrap instead. Took a bit of time to prepare first time round but worth the patience.Very "more-ish"and there's enough ginger to really pack a "wallop".Definitely saving this recipe and making them again.
  • 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.
  • 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
  • MS11195784
    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.
  • 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? Thanks!