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Chewy Chocolate Ginger Cookies have all the charms of a classic ginger cookie, with a hint of chocolate to deepen the flavor.


24 cookies

Total time

0 minutes




  • ¾ cup unsalted butter
  • 1 cup sugar
  • 2 tbsp unsweetened cocoa powder (sifted)
  • 1 large egg
  • ¼ cup molasses
  • 1¾ cups flour
  • 2 tsp baking soda
  • ¼ tsp cinnamon
  • ½ tsp ginger
  • ¼ tsp cloves
  • ¼ tsp nutmeg (freshly ground)
  • ¼ tsp allspice
  • extra sugar for rolling


  1. Set oven to 350F
  2. Cream the butter, sugar, and cocoa powder until creamy.
  3. Blend in the egg and molasses.
  4. Whisk the flour, baking soda, and spices to together. Add to the wet ingredients and blend just until combined. Don't over mix.
  5. Scoop dough into small balls, I used my 1 1/2 inch diameter cookie scoop, and roll them in the sugar to coat.
  6. Set the dough on an ungreased cookie sheet ( you can line with a silpat mat or parchment paper) at least 2 inches apart.
  7. Bake for 8-10 minutes depending on size. They will look slightly under done, but will firm up as they cool.
  8. Let the cookies cool for 10 minutes in the pan, then transfer to a rack.
  9. View the recipe instructions at The View From the Great Island

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