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Chewy Chocolate-Gingerbread Cookies

Recipe photo courtesy of Joseph De Leo

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.

Source: Martha Stewart Living, December/January 1997



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How would you rate this recipe?
  • MS10357377
    12 DEC, 2018
    I followed this recipe to the letter and they came out as flat as a board and too soft and chewy to even be considered a cookie. I spent a lot of time and money on these and I can assure you, I will not be making these again.
    • marisajhunter
      4 MAY, 2019
      I live at a high altitude and use a high altitude flour which makes a pretty difference in the outcome. Maybe that is something you should consider in your situation?
    • simplysmiling
      18 DEC, 2018
      Hi - I've baked this for the last several years. Are you using a heavy-duty mixer (e.g. Kitchen Aid)? I find that it overmixes them and causes them to be flat. I usually just use my electric hand-mixer and they consistently turn out marvelous. If they're too soft for you, simply bake them a little longer. These are absolutely delicious cookies if you like chocolate and ginger. The freshly grated ginger makes them delectable.
  • tonyactugg3075970
    23 DEC, 2018
    I have been making this for years. Cookies are delicious. I usually use dry, ground spices. My sister makes them for her family too. We LOVE! They are small, soft and puffy (not flat). Maybe if yours flatten your butter is not cold enough prior to baking, or you are making the cookies too large?
  • MS11815824
    17 NOV, 2018
    This is my absolutely favourite cookie and I always use the 1/2 cup molasses. Sometimes I also add some chopped candied ginger which only makes it better.
  • Daniella Price Gonzalez
    9 DEC, 2013
    Is it 325 degrees FAN or CONVENTIONAL Oven? Thanks!
    • ingmi12
      7 MAY, 2018
      These are the best cookies ever, and my family and friends agree. I use the 1/4 c. Molasses version, and they come out perfect every time....a little crunch on the outside, and soft and chewy on the inside. Also freeze well.
  • 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.
  • Eve Irvine
    29 JUN, 2014
    For evenly sized cookies I use an Ozeri kitchen scale to weigh them to 25-27gr.
    • mojo-risin
      19 MAY, 2015
      Love the idea!!
  • 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.
    • 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.
  • 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.
    • 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.

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