Chewy Chocolate-Ginger Cookies

Chewy Chocolate-Ginger Cookies

Shop baking essentials
Exclusively for Prime members in select ZIP codes.

Upgrade your holiday baking game and bake with better ingredients from King Arthur, Wholesome Sweeteners and Guittard. Extra-dark chocolate chips balance the sweetness of the cookie, and both candied and fresh ginger make this a cookie for all the ginger lovers out there. A roll in Wholesome Cane Sugar before baking provides both texture and a sparkling finish to these holiday necessities.

Need to stock up on ingredients? King Arthur baking mixes and flours, Wholesome Sweeteners and Guittard artisanal baking chocolate are 35% off for Prime members from 12/4 through 12/17/19*.

Makes 2½ dozen


  • 2 cups King Arthur Unbleached All-Purpose Flour
  • ¼ cup Dutch process cocoa powder
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground cloves
  • 2 teaspoons baking soda
  • ½ teaspoon kosher salt
  • ¾ cup salted butter, room temperature
  • 1 cup Wholesome Organic Dark Brown Sugar
  • 1 large egg, room temperature
  • ¼ cup Wholesome Unsulphured Organic Molasses
  • 2 tablespoons grated fresh ginger
  • 1 teaspoon pure vanilla extract
  • 1 bag (11.5 ounces) Guittard 63% Extra Dark Chocolate Baking Chips
  • ¼ cup (1½ ounces) roughly chopped crystalized ginger
  • ¼ cup Wholesome Cane Sugar, for finishing


In a medium mixing bowl, whisk together flour, cocoa powder, ginger, cinnamon, cloves, baking soda and salt.

In a standing mixer, beat together butter and brown sugar until incorporated, then cream on medium-high for 3 minutes, scraping down sides of bowl halfway through. Add egg, molasses, fresh ginger and vanilla, and mix on medium-low until evenly combined.

Add flour mixture, beat on medium until incorporated, then add chocolate chips and crystallized ginger. Stir to combine and chill dough for 30 minutes.

Position rack in the bottom third of the oven and preheat oven to 375°F. Line 2 baking sheets with parchment paper.

Place the cane sugar in a shallow bowl. With your hands, roll dough into 1½-inch balls and roll through the sugar. Place on the baking sheet 2 inches apart from each other, gently press down with the palm of your hand to flatten slightly and bake for 8 minutes until cracks begin to form. Let cool on the pan for 5 minutes before transferring to a wire rack to cool completely. 

Store in an airtight container for up to 3 days.

*Valid 12/4 – 12/17/19. Offer only valid for Guittard Baking Chips, King Arthur Flours and Mixes, and Wholesome Sweeteners. Select U.S. stores. Quantity limits apply. While supplies last. Quantities limited. No rain checks except where required by law.

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