These soft and chewy chocolate ginger molasses cookies are amazing! A twist on a beloved classic, the fresh ginger takes them over the top.

Get ready for one more holiday cookie recipe. They’re exceptional and totally worth adding to your Christmas cookie lineup.

If you have long loved classic crinkly ginger molasses cookies, just wait until you get a taste of this chocolate version!

Chewy chocolate ginger molasses cookie on wire cooling rack.

A Few Reasons They Are Amazing:

These cookies are phenomenal for a few reasons.

First, melted butter.

Second, no mixer needed (you can stir the cookie dough together by hand).

Third, the ginger flavor is spot on without being overpowering.

All of this makes it easier to not be annoyed at chilling the dough. I hate chilling cookie dough (HATE IT), but these cookies need it, and I promise, they’re worth it.

Stack of five chewy chocolate ginger molasses cookies on white parchment paper.

The Case for Fresh Ginger

If you’re thinking that fresh ginger in a cookie recipe is crazy talk, stick with me for a second.

Before you discount it, please try it! The fresh ginger lends the brightest, freshest ginger flavor to this deliciously unique cookie without screaming: I AM STIR FRY HIDDEN IN A COOKIE.

In fact, the ginger flavor is beautifully subtle and blends so well with the molasses and chocolate flavors.

HOW TO USE FRESH GINGER IN THESE COOKIES: you’ll need about a 1/2-inch knob of fresh ginger. It works best to freeze it (unpeeled) and then grate it (again, unpeeled), frozen, on the small holes of a box grater or on a rasp grater.

*Read the notes in the recipe if you want to experiment subbing in ground ginger for the fresh.

Stirring butter, sugar and molasses together in glass bowl; adding ginger and eggs to bowl, adding cocoa and spices to bowl, mixing batter with chocolate chips.

Chilled…Then Rolled in Sugar

The cookie dough needs to chill for a couple hours (or up to 24 hours). This is kind of a drag, I know, but it also ensures you won’t have cookies spreading into one ginormous mess on the baking sheet causing you to say bad words. Consider the chilling time a very wise investment into maintaining your sanity.

Just like their classic counterpart, these cookies are rolled in sugar before baking.

As they bake, they develop that gorgeous crinkly crackly sparkly top that is both cute and irresistible.

They key to these cookies is to not over bake. In fact, I under bake them just slightly. Better to be soft than sorry!

Rolling cookie dough ball in sugar and baking on parchment lined baking sheet.
Five chewy chocolate ginger molasses cookies on white plate.

I can’t say enough about how amazing these soft and chewy chocolate ginger cookies really are. Yes, they are unique. But mostly, they are incredibly delicious.

I also think they would be terrific half-dipped in white or dark chocolate. I’ve done that with the regular chewy molasses cookies and not only does it take the presentation next level, but holy wow. YUM.

Happy holiday baking!

Bite taken out of chocolate ginger molasses cookie on stack of three whole cookies.

One Year Ago: Soft Gingerbread Swig Sugar Cookies {No Rolling or Cutting Out}
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Three Years Ago: Gingerbread Cookie Butter Oatmeal Cookies
Four Years Ago: Easy Pecan Pie Bars {+ Chocolate Variation!} 
Five Years Ago: One Pot Creamy White Lasagna Chicken Soup
Six Years Ago: Decadent Double Chocolate Mint Cookies
Seven Years Ago: Soft and Chewy Ginger Molasses Cookies
Eight Years Ago: Homemade Peppermint Patties
Nine Years Ago: Killer Crunch Brownies
Ten Years Ago: Classic Hummus – Three Ways! 

two chocolate ginger molasses cookies stacked on cooling rack

Soft and Chewy Chocolate Ginger Molasses Cookies

4.90 stars (38 ratings)


  • ¾ cup (170 g) butter, melted
  • cup (71 g) packed light or dark brown sugar
  • cup (71 g) granulated sugar
  • cup (100 g) unsulphured molasses (not blackstrap molasses)
  • 1 large egg
  • 1 tablespoon finely grated fresh ginger (see note)
  • 1 teaspoon vanilla extract
  • 1 ½ cups (213 g) all-purpose flour
  • ½ cup (43 g) natural, unsweetened or Dutch-process cocoa powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • ½ teaspoon salt
  • 1 cup (170 g) semisweet chocolate chips
  • Additional granulated sugar, for rolling


  • In a large bowl stir together the melted butter, brown sugar, granulated sugar, and molasses until well-combined.
  • Add the egg, fresh ginger and vanilla, and stir until well-combined.
  • Add the flour, cocoa powder, baking soda, cinnamon, ginger, and salt. Stir just until no dry streaks remain. Add the chocolate chips and stir until evenly combined (don't over mix).
  • Chill the dough for 1-2 hours or up to 24 hours.
  • Preheat the oven to 350 degrees F. Line two half sheet pans with parchment paper; set aside.
  • Scoop the dough and roll into balls (about 2 tablespoons per cookie – I use a #40 cookie scoop). If the dough has been chilled for a long period of time, let it sit out of the fridge for 15-20 minutes until it is scoopable.
  • Roll each cookie dough ball in granulated sugar and place on the prepared baking sheets a couple inches apart.
  • Bake for 10-12 minutes until cracks form on the top and the edges are set but the cookies are still soft in the center.
  • Let cool on the baking sheet for 2-3 minutes before transferring to a wire rack to cool completely.


Fresh Ginger: the fresh ginger in these cookies is phenomenal (don’t be scared!). You’ll want about a 1/2-inch knob of fresh ginger. It works best to freeze it (unpeeled) and then grate it (again, unpeeled), frozen, on the small holes of a box grater or on a rasp grater. I buy large knobs of ginger, cut them into 1/2- or 1-inch pieces and keep them in a ziploc bag in the freezer.
If you have the frozen cubes of ginger on hand (I’ve seen them at Trader Joe’s and other grocery stores), I *believe* they would work in this cookie recipe. Thaw the ginger before using.
Ground Ginger: the recipe already calls for some ground ginger. I haven’t tried subbing the fresh ginger out for ground, but if doing so, I’d recommend subbing in 1/4 to 1/2 teaspoon ground ginger for the fresh ginger.
Serving: 1 cookie, Calories: 167kcal, Carbohydrates: 20g, Protein: 2g, Fat: 9g, Saturated Fat: 6g, Cholesterol: 23mg, Sodium: 152mg, Fiber: 1g, Sugar: 12g

Recipe Source: sent to me by a reader, Ann B. (thank you, Ann!) by way of the Costco connection magazine by way of Anna Olsen (I adapted the recipe slightly with fresh and ground ginger amounts and a few other changes as well as including more details about mixing, how to use fresh ginger, etc)