These double chocolate ginger cookies are a delicious cross between a chocolate snickerdoodle and gingerbread dusted with crunchy sugar crust.
Chocolate ginger cookies
Looking for a warm, spiced twist on chocolate chip cookies?
These ginger spiced, double chocolate beauties are sure to hit the spot.
The dough is simple and quick to make (especially with a mixer). You can even make it ahead of time and freeze for fresh cookie dough at a moment’s notice.
Why you’ll love double chocolate chip cookies with ginger
Chocolate! With chocolate. Do I need to say more?
They’re crunchy and sweet on the outside and soft on the inside -a little like a Pfeffernusse cookies.
The delicious warm spices balance out the sweetness of the cookies.
Ingredients for chocolate ginger cookies
- Plain flour – regular all-pupose (or plain) flour is the base for these cookies. You could also use spelt flour.
- Cocoa powder – the best quality you can get
- Ginger, cinnamon, cloves, nutmeg – add the flavour & delicious warmth
- Baking soda – helps them to puff up in the oven then sink a little for the cute cracked texture.
- Salt – brings out the flavours.
- Butter, softened – make sure you use real pure butter with nothing added
- Brown sugar – helps make them nice and soft
- White sugar – adds extra sweetness. You can use extra brown sugar instead.
- Egg – to bind all the ingredients.
- Molasses (I used golden syrup) – don’t use backstrap molasses, it’s a little too strong.
- Vanilla extract – because vanilla makes everything taste even better.
- Chocolate chips – or finely chop a block of dark chocolate.
- Extra caster sugar – for rolling the dough in prior to baking
The ingredients in these biscuits form a lovely brown colour scheme.
Step-by-step instructions to make chocolate ginger cookies
Use an electric mixer and beat the sugars together with the butter. I love the combination of brown and white sugar together. It makes them extra special.
Add the egg to the bowl and beat until it is just combined.
Pour in the rich golden syrup and vanilla extract and beat them into the batter too.
With the beater running (don’t take notice of me stopping the beater) gradually add the sifted dry ingredients
Take the bowl off the stand and throw in the chocolate chips and stir them through. Mine were a bit more like choc-chunks. You need a bit of elbow grease to make sure they’re well combined.
Use a tablespoon of mixture at a time and roll the dough into balls then roll each one in sugar.
They need to be at least 3cm apart on the lined baking tray. Bake the biscuits for 8 to 10 minutes or until they start to crack on the tops.
Leave them to rest on the trays for a few minutes.
Transfer the cookies to a wire rack to cool completely. Enjoy!
Can you freeze the dough?
Absolutely. Before you roll the dough in the sugar, freeze on a tray until solid then pop into a ziplock bag and into the freezer.
Write the baking instructions on the bag and then thaw briefly before rolling in sugar and baking as instructed.
Choc ginger biscuits
- 2 cups plain AP flour
- 2 tbsp cocoa powder
- 1 ½ tsp ground ginger
- 1 tsp ground cinnamon
- 1 tsp baking soda
- ½ tsp salt
- ½ tsp ground cloves
- ¼ tsp ground nutmeg
- 125g butter, softened
- ½ cup brown sugar
- ½ cup sugar
- 1 large egg
- ¼ cup molasses (I used golden syrup)
- 1 tsp vanilla extract
- 1 cup semi sweet chocolate chips (I used a chopped up block of chocolate)
- 3 tbsp sugar for rolling
- Preheat the oven to 160C(320F) fan-forced and line two baking sheets with baking paper.
- Sift the flour, cocoa, ginger, cinnamon, baking soda, salt and nutmeg into a medium-sized bowl and set it aside.
- In the bowl of an electric mixer, beat the butter and sugars together until it is light and creamy.
- Add the egg with the motor running then add the golden syrup and vanilla and beat them into the batter.
- Gradually add the dry ingredients and continue to beat until everything is mixed in.
- Take the bowl off the stand and add the chocolate chips and stir them through.
- Using a tablespoon-full of dough at a time, roll the dough into balls and then roll in the sugar.
- Place the balls at least 3cm apart from each other on the baking tray.
- Bake the biscuits for 8-10 minutes or until they start to form cracks on the top.
- Leave them to rest on the baking tray for a few minutes before transferring them to a wire rack to cool completely.
I love the cracks they have, the cookies look fantastic, the should definetly be a hit
Claire, these look fabulous!!! That crunchy sugar crust looks so delicious!
Its so good. Years ago Brumby’s bakery used to make a chocolate chip muffin that had a sugar crust on it. It was so delicious!
Lovely! I’m not sure if it’s because it’s quite cold now but i’m really into ginger desserts lately :) so definitely want to try these!
I’m always into ginger. There’s something so comforting about it.
Claire………..Claire…………..Claire, I thought I already talked to you about crackly cookies, I have a terrible time resisting them and here you’ve done it again! Oh my, these look amazing – I’m so glad I would have to swim a huge wide ocean in order to break into your cookie jar! :)
Sorry Chris (hangs head in shame). I did think of you when I was posting this recipe yesterday.
These sound so good. I might have to think of someone to make them for so I can try one or two. A whole batch to myself would be way too dangerous!
I agree! I always have to have a recipient lined up when I bake. It helps to tell them you’re baking for them first so you can’t ‘forget’ to give it to them.
Ooh Claire, they look divine! I love the chocolate and ginger combination!
They’re so yummy Celia. Chocolate and spice = delicious!
These look delicious! Right now, however, I must say NO to any more sweets, biscuits, chocolates and cakes. My clothes are just not fitting, LOL. Time to take action. Thanks for sharing a great recipe though!
You think it’s bad… I have a wedding dress fitting on Friday! Being very very good between now and then!
These look so good!