Double Chocolate Ginger Cookies – Deliciously crunchy and chewy chocolate molasses cookies that are perfectly spiced, and dipped in chocolate. A quick and fun cookie recipe to make for Christmas!
Double Chocolate Ginger Cookies
You guys have been loving my Homemade Gingernut Cookies, so I thought I’d create and bring you a DOUBLE chocolate version of the cookie.
These cookies have crisp and crunchy edges, and a deliciously chewy centre. They have a hint of chocolate, and are perfectly spiced with ginger, cinnamon, and cloves.
To top it off, we are dipping these cookies in melted chocolate.
The results are a festive and presentable cookie that everyone will love! Why not even top with festive sprinkles before the chocolate sets?
Ingredients you’ll need
Here’s a list of ingredients you’ll need to make these cookies. You can find my recipe card at the bottom of this post for the complete list with their amounts.
For the Cookies:
- Plain/all-purpose flour
- Cocoa powder: I love and use Dr. Oetker Fine Dark Cocoa Powder.
- Baking soda
- Ground ginger
- Ground cinnamon
- Ground cloves
- Unsalted butter: Melted.
- Caster/granulated sugar
- Large egg
- Black treacle/light molasses: NOT blackstrap. You want the light or true molasses which is sweeter than blackstrap, and much preferred in baking.
For the Chocolate:
- Good quality chocolate: Coarsely chopped. You can use milk, dark, or semi-sweet.
- Unsalted butter: Helps to thin out the chocolate for dipping.
How to make Double Chocolate Ginger Cookies
To make these cookies, simply grab a medium mixing bowl and whisk together the flour, cocoa powder, baking soda, spices, and salt. Set aside.
In a separate large mixing bowl, whisk together the butter, sugar, egg, and black treacle until combined.
Add the dry ingredients, and fold in until completely combined.
Roll the dough into 0.5oz balls (the dough will be very soft), and place them onto a baking tray lined with parchment paper or a silicone mat.
If desired, roll the dough balls in granulated sugar.
Bake for 10 – 12 minutes. Allow to cool for 5 minutes before transferring them to a wire rack to cool completely.
Add the chocolate and butter to a microwave-safe bowl and heat in 20 second intervals, stirring after each one, until melted and smooth.
Dip half of each cookie into the chocolate, and leave to set on a baking tray lined with parchment paper.
The printable recipe card with the FULL list of ingredients and instructions can be found at the bottom of this post.
NOTE: For best results, I highly recommend using the gram measurements (with a digital scale), rather than the cup measurements.
Cup measurements are simply not accurate enough, and I cannot guarantee the best results if you use them.
These Double Chocolate Ginger Cookies are:
- so quick and easy to make
- deliciously crunchy and chewy
- loaded with molasses and warm spices
- dipped in melted chocolate
- perfect for sharing and gift-giving
How long will these cookies last? These cookies will stay fresh, kept in an airtight container, at room temperature for up to 1 week.
Make the dough ahead of time: Cookie dough balls can be kept in the fridge for up to 5 days, or frozen for up to 3 months. Bake straight from frozen.
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag me on Instagram and hashtag it #marshasbakingaddiction. I’d love to see!
Try these cookies next!
- Marbled Chocolate Chip Cookies
- Peanut Butter M&M Cookies
- Red Velvet Crinkle Cookies
- Melting Moments (Butter Cookies)