Food & Cooking Recipes Dessert & Treats Recipes Cookie Recipes Chewy Chocolate-Gingerbread Cookies 3.6 (591) 111 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on October 28, 2022 Print Rate It Share Share Tweet Pin Email Photo: Joseph De Leo Yield: 2 dozen This cookie recipe is beloved by our food editors, who make it every Christmas as part of their holiday cookie boxes. What makes the cookies so irresistible? We think it's the combination of fresh and ground ginger, molasses, and chunks of semisweet chocolate. These chocolate ginger cookies are sophisticated enough for adults, but chocolatey enough for children. Ingredients 1 ½ cups plus 1 tablespoon unbleached all-purpose flour 1 ¼ teaspoons ground ginger 1 teaspoon ground cinnamon ¼ teaspoon ground cloves ¼ teaspoon freshly grated nutmeg 1 tablespoon unsweetened Dutch-process cocoa powder 1 stick (½ cup) unsalted butter, room temperature 1 tablespoon grated peeled fresh ginger ½ cup dark-brown sugar, packed ¼ cup unsulfured molasses 1 teaspoon baking soda 1 ½ teaspoons boiling water 7 ounces best-quality semisweet chocolate, cut into ¼-inch chunks ¼ cup granulated sugar Directions Line two baking sheets with parchment. In a medium bowl, sift together flour, ground ginger, cinnamon, cloves, nutmeg, and cocoa. In the bowl of an electric mixer fitted with the paddle attachment, beat butter and grated ginger until lightened, about 4 minutes. Add brown sugar; beat until combined. Add molasses; beat until combined. In a small bowl, dissolve baking soda in 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 overnight. Heat oven to 325 degrees. Roll dough into 1 1/2- inch balls; place 2 inches apart on prepared baking sheets. Refrigerate 20 minutes. Roll in granulated sugar. Bake until the surfaces crack slightly, 10 to 12 minutes, rotating halfway through. Let cool on sheets 5 minutes, then transfer cookies to a wire rack and let cool completely. Cookies are best the day they are made but can be stored in an airtight container at room temperature up to 5 days. Rate it Print