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Triple Ginger Dark Chocolate Cookies combine three forms of ginger, molasses and dark chocolate in one amazing cookie!
Last Christmas Eve, we heard an unexpected knock on the door. It was a friend from the neighborhood, dropping off a last minute gift – a box of still-warm-out-of-the-oven, amazing Triple Ginger Dark Chocolate Cookies!
These are rich, sweet cookies with an intense ginger, molasses, and cocoa flavor, offset by melted chunks of dark chocolate. We devoured the cookies on the spot – and immediately asked for the recipe!
We’ve looked forward to baking these cookies all year long – just so we could share them with you today.
Why You’ll Love Triple Ginger Dark Chocolate Cookies
- Three types of ginger – fresh, ground and candied – add intensely good flavor to the molasses-based, spiced cookie.
- Large chunks of dark chocolate perfectly balance the spiced flavors, and also add a wonderful texture in every bite.
- These cookies can – and actually should be – prepared in advance. Keep a batch in the freezer, then bake when the craving strikes!
Chef’s Tip – This cookie dough must be chilled for four or more hours, then rolled and frozen for 30 minutes before baking – so plan accordingly.
Key ingredients and Substitutions
- Ginger – You’ll used chopped candied (also called crystallized) ginger, fresh ginger and ground ginger powder in this cookie recipe. Don’t be tempted to skip either
- Chocolate – Use both cocoa powder and dark chocolate bars (we like Ghiardelli) cut into chunks. A Dutch process cocoa is best as it has a darker color and a more mellow flavor, but if you can’t find that, a natural process cocoa powder will be just fine.
- Molasses – Dark molasses give these cookies a deep flavor and moist texture.
- Other Spices and Flavorings – In addition to the ground ginger, you’ll include ground cloves and ground cinnamon to lend a strong gingerbread flavor. Vanilla extract is also included in the cookie dough.
- Butter – Either salted or unsalted butter is fine to use in this recipe.
Special supplies needed
- Small food processor
- Stand mixer
- Cookie sheets lined with parchment paper
- Small and medium bowls
How do I make Triple Ginger Dark Chocolate Cookies?
- Place the candied ginger, kosher salt and 2 tablespoons of flour in a food processor and process to a fine crumb.
- Mix egg yolks, molasses, vanilla, fresh grated ginger, and processed candied ginger in a small bowl.
- Mix flour, baking soda, dried ginger, cinnamon, cloves and cocoa powder in a separate medium-sized bowl.
- Beat the butter and brown sugar. Add the egg and molasses mixture and beat again.
- Stir in the chopped dark chocolate and scrape each half onto two long pieces of plastic wrap, shaping two logs, each about 10 inches in length.
- Wrap each log tightly in plastic. Then refrigerate for at least four hours or longer.
- After four hours, cut each log into 12 pieces, roll into balls, then roll in granulated sugar. Place the rolled balls onto a dish and freeze for 30 minutes.
- Bake six cookies at a time. Remove the balls from the freezer, rolling again in sugar, then placing onto a parchment-lined cookie sheet. Bake and cool slightly before serving.
Chef’s Tip – When the dough is partially frozen before baking, it will make the cookie soft in the center, but crisp and crackly on the outside as it bakes.
Frequently asked Questions
Can I make Triple Ginger Soft Chocolate Cookies ahead of time? Yes, you can bake ahead of time. Or mix the dough and store the rolled balls in the freezer before baking.
How do I store leftovers? Store at room temperature wrapped tightly in an airtight container for up to five days.
Can I freeze? Yes, these freeze well both baked and unbaked.
You may enjoy these other Cookies Recipes
- DoubleTree Chocolate Chip Cookies
- Italian Champagne Cookies
- Graham Cracker Chocolate Chip Cookies
- Almond Butter Oatmeal Chocolate Chip Cookies
- Soft M&M Cookies
1/3 cup candied ginger
2 cups plus two tablespoons all-purpose flour, divided
½ teaspoon kosher or sea salt
2 large egg yolks
½ cup dark molasses
1 teaspoon vanilla extract
1 tablespoon fresh ginger, finely grated
2 teaspoons baking soda
1 ½ teaspoons ground ginger
1 teaspoon ground cinnamon
¼ teaspoon ground cloves
1 tablespoon Dutch processed cocoa (OK to use regular cocoa if you do not have Dutch processed)
¾ cup butter softened (1 ½ sticks)
2/3 cup brown sugar, packed
8 ounces good quality dark chocolate (we like Ghiardelli’s)
½ cup granulated sugar
In a small food processor, place candied ginger, two tablespoons of the flour and the salt and process to a fine crumb.
In a small bowl, beat egg yolks with molasses, vanilla and fresh ginger. Add the contents of the food processor and mix to combine. Set aside.
In a medium bowl, mix the remaining two cups of flour, baking soda, dried ginger, ground cinnamon, ground cloves and cocoa power and set aside.
In the bowl of a stand mixer with the paddle attachment, beat butter for two minutes until pale, then beat in the brown sugar and mix for one minute until fully incorporated.
Add in the egg yolk and molasses ingredients and beat. Scrape the bowl and beat again.
With the mixer running on low, slowly add in the flour mixture, mixing just long enough for the flour to get mixed in.
Place the dark chocolate into a food processor and pulse until the chocolate pieces are pea sized or smaller. OK if there are a few medium chunks.
Stir the chopped chocolate into the batter.
Lay out two long pieces of plastic wrap and divide the batter between the two making two logs, about 10” long each.
Wrap each tightly in plastic wrap and refrigerate for four or more hours.
After at least four hours, take the logs out, unwrap and cut each in half then half again yielding eight pieces. Cut each piece into three yielding a total of 24 pieces. Each ball will be 1 ½ ounces.
Pour granulated sugar into a bowl. Roll each piece of dough into a round ball and roll in the sugar. As you roll each one, place on a plate or platter. After rolling all 24, place the plate in the freezer for 30 minutes.
When ready to bake, preheat oven to 350 degrees F and place rack in center of oven.
Line two cookie sheets with parchment paper.
When oven is heated, remove six balls from the freezer and roll again in sugar then space evenly on one lined cookie sheet and bake 11-12 minutes. (Leave in the ball shape, do not press down) You can tell they are done when the center looks cooked but still soft. I found that the 11-minute mark yielded a softer cookie and that extra minute to 12 made them a little crunchy.
Remove from oven and slide the parchment with the cookies onto a cooling rack and leave to set for five minutes before removing from the parchment with a spatula to the rack to cool further.
As soon as the first pan comes out of the oven, roll six more balls in sugar, place on the second pan and bake.
By the time you are ready to bake the third pan, the first cookie sheet will be cool enough to reuse.
Follow the same process for the fourth pan.
Bake all four batches and leave to cool for five minutes each before removing from parchment.
Once they are cool, they can be stacked and wrapped and stay firm, but while they are warm, they are very delicate.
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