Skip to Content

Double Chocolate Ginger Cookies

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

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?

Looking for more ginger recipes? Check out my Nutella Stuffed Gingerbread Muffins, Gingerbread Fudge, and my Gingerbread Cake Roll.

Double Chocolate Ginger Cookies
Double Chocolate Ginger Cookies

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
  • Salt
  • 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.

Double Chocolate Ginger Cookies
Double Chocolate Ginger Cookies

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!

Double Chocolate Ginger Cookies
Double Chocolate Ginger Cookies

Try these cookies next!

Craving more sweet treats? Subscribe to my newsletter to receive recipe updates straight to your inbox. You can also keep up to date on FacebookPinterest, and Instagram.

Double Chocolate Ginger Cookies

Double Chocolate Ginger Cookies

Yield: 56 cookies
Prep Time: 30 minutes
Cook Time: 10 minutes
Total Time: 40 minutes

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!

Ingredients

For the Cookies

  • 2 cups (250g) plain/all-purpose flour
  • 1/4 cup (25g) cocoa powder
  • 2 teaspoons baking soda
  • 2 teaspoons ground ginger
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon salt
  • 1 and 1/3 sticks (150g) unsalted butter, melted
  • 1 cup (200g) caster/granulated sugar
  • 1 large egg
  • 1/4 cup (80g) black treacle/light molasses (not blackstrap)*

For the Chocolate

  • 3 cups (525g) chocolate, coarsely chopped
  • 2 tablespoons (28g) unsalted butter

Instructions

For the Cookies

  1. Preheat the oven to 180C/350F/Gas 4, and line a baking tray with parchment paper, or a silicone mat. Set aside.
  2. Whisk together the flour, cocoa powder, baking soda, spices, and salt. Set aside.
  3. In a separate large bowl, whisk together the butter, sugar, egg, and black treacle until combined.
  4. Add the dry ingredients, and fold in until completely combined.
  5. Roll the dough into 0.5oz balls (the dough will be very soft), and place them onto the prepared baking tray. If desired, roll the dough balls in granulated sugar.
  6. Bake for 10 - 12 minutes. Allow to cool for 5 minutes before transferring them to a wire rack to cool completely.

For the Chocolate

  1. Add the chocolate and butter to a microwave-safe bowl and heat in 20 second intervals, stirring after each one, until melted and smooth.
  2. Dip half of each cookie into the chocolate, and leave to set on a baking tray lined with parchment paper.

Notes

*Light or true molasses is much sweeter than blackstrap molasses (which is very bitter), and is much preferred in baking.

Cookies stay fresh, in an airtight container, 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 straight from frozen.

Nutrition Information:
Yield: 56 cookies Serving Size: 1 cookie
Amount Per Serving: Calories: 105Total Fat: 5gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 11mgSodium: 86mgCarbohydrates: 14gFiber: 1gSugar: 9gProtein: 0g

Did you make this recipe?

Tag @MarshasBakeBlog on Instagram and hashtag it #marshasbakingaddiction

Judy G

Friday 7th of January 2022

Awesome recipe! I have made them twice and my granddaughter made them once. They will be a staple in our cookie recipe collection.

Taryn

Thursday 2nd of December 2021

I never would've thought to combine ginger and chocolate but these were really good!

Skip to Recipe