Chocolate Chip Ginger Cookies – Deliciously soft and chewy ginger-spiced molasses cookies that are loaded with chocolate chips!
I absolutely love soft and chewy cookies, especially when they are ginger-spiced, and stuffed full of chocolate chips. These are seriously the best chewy ginger cookies I’ve ever had, and you are going to LOVE them!
Another quick and easy cookie recipe here that is full of ginger and molasses flavour. Simply whisk together the wet ingredients, then fold in the dry ingredients. Roll the dough into balls, place them on a baking tray, and stud them with more chocolate chips. Bake for 10 – 12 minutes, then leave to cool completely (or eat one warm!).
Go make yourself a tea or coffee, and grab a cookie or two. 😉
These soft and chewy ginger cookies are the most perfect cookies for gifting at the holidays. And who doesn’t love being gifted cookies? These cookies also stay fresh covered at room temperature for up to a week!
What I love about these cookies is that you don’t need to chill the dough before baking. You can roll the dough into balls and bake straight away! If you like your cookies extra thick, you can freeze the dough balls on the baking tray for about 10 – 15 minutes before baking.
Chocolate Chip Ginger Cookies
- 2 cups plain/all-purpose flour 250g
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 2 teaspoons cornflour/cornstarch
- 1/4 teaspoon salt
- 2 teaspoons ground ginger
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 cup unsalted butter 115g, melted
- 3/4 cup light brown sugar 150g
- 1/4 cup caster/granulated sugar 50g
- 1 large egg
- 1/4 cup molasses/black treacle 80g
- 1 cup chocolate chips 175g, and some extra for topping
Preheat the oven to 180C/350F/Gas 4, and line a baking tray with parchment paper or a silicone mat. Set aside.
Whisk together the flour, baking powder, baking soda, cornflour, salt, and spices. Set aside.
Whisk together the butter and sugars until combined. Add the egg, and molasses, and mix until combined. Add the dry ingredients, and mix until just combined. Fold in the chocolate chips.
Roll the dough into 1.5oz balls, about 20 balls, and place onto the prepared baking tray. Press the extra chocolate chips on top, and bake for 10 - 12 minutes. Do not over-bake. Allow to cool on the baking tray for 10 minutes before transferring to a wire rack to cool completely.
NotesCookies stay fresh covered at room temperature for up to 1 week. Cookie dough balls can be kept in the fridge for up to 5 days, or frozen for up to 3 months. Bake from frozen for an extra minute.
Did you make this recipe? Take a photo and share it on Instagram with the hashtag #marshasbakingaddiction, or tag me at @marshasbakeblog. I would love to see!