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  • 1 1/2 cups spooned then leveled All-purpose flour
  • 1 1/4 teaspoons Ground ginger
  • 1 teaspoon Ground cinnamon
  • 1/4 teaspoon Ground cloves
  • 1/4 teaspoon Freshly grated nutmeg
  • 2 tablespoons Dutch processed cocoa powder
  • 1/2 cup 1stick Unsalted butter, room temperature
  • 1 tablespoon Freshly grated ginger
  • 1/2 cup Light brown sugar packed
  • 4 tablespoons Molasses
  • 2 tablespoon Brown sugar corn syrup
  • 1 tablespoon Dark corn syrup
  • 1 teaspoon baking soda
  • 1 1/2 teaspoons boiling hot water
  • 7 ounces Semi-sweet chocolate chips
  • 1/4 cup Granulated sugar


  • Line 2 baking sheets with parchment paper and set aside. In a medium bowl, sift together flour, ground ginger, cinnamon, cloves, nutmeg, and cocoa powder. Also set aside.
  • .
  • In the bowl of an electric mixer fitted with the paddle attachment over medium/high speed, beat butter, sugar, and grated ginger until light and fluffy, about 3 minutes. Add molasses, brown sugar syrup, and dark corn syrup. Beat until combined.
  • In a small bowl, dissolve baking soda in boiling water. Reduce the mixer speed to low and add half the flour mixture, followed by the baking soda mixture. Add the remaining flour mixture and beat until just combined. Fold in the chocolate chips. Cover the bowl with plastic wrap and place dough in the refrigerator until very firm, about 2 hours.
  • Preheat oven to 325° Fahrenheit and remove dough from the refrigerator. With a cookie scoop, scoop cookie dough and with your hands, roll each one into balls. Roll each ball of dough in the granulated sugar and place at least 2 1/2 inches apart on the baking sheet. Place in the oven and bake until the surfaces crack slightly, about 12-15 minutes. Let cool 5 minutes; transfer to a wire rack to cool completely.
  • Adapted from Martha Stewart.