Soft Chocolate Ginger Cookies


(3 dozen)

  • 1/2 C Butter
  • 1/2 C Dark Brown Sugar
  • 1/4 C Molasses
  • 1 Tbls Water
  • 1 1/2 C Flour
  • 1 1.4 tsp Ground Ginger
  • 1 tsp Baking Sods
  • 1 tsp Ground Cinnamon
  • 1/4 tsp Ground Nutmeg
  • 1/4 tsp Ground Cloves
  • 7 oz Semisweet Chocolate, chopped
  • 2 tsp Dried Ginger, unsweetened, cut into small bits
  • 1/4 C Sugar (for rolling)
  • Large Ginger Chunks, for topping


  1. Cream the butter and sugar until light and fluffy. Beat in the molasses , water and ginger.
  2. Combine all dry ingredients and stir with a fork to mix together. Gradually add the flour to the butter mixture blending well and then stir in the chocolate chips and ginger bits.
  3. Cover the bowl and place it into the fridge for at least 2 hours.
  4. Using a 1 inch cookies scoop, measure out the dough, roll smooth in your hands, then roll into the sugar. Place them on a lined cookie sheet and bake at 350 deg F for 10 – 12 minutes. Watch for the tops to start cracking.
  5. Remove from the oven and immediately add a large chunk of ginger to the center of the cookie. Push it down a bit to get it to stay.
  6. Cool on a wire rack and enjoy!


© 2014 Pint Sized Baker. All rights reserved.