You know those days when you crave something warm, spicy, and just a little bit indulgent? That’s exactly when my Ginger Molasses Chocolate Chip Cookies come to the rescue! Imagine the coziness of classic chocolate chip cookies meeting the deep, rich flavor of molasses with that wonderful ginger kick. I first made these on a snowy afternoon when I wanted to jazz up my usual cookie recipe – now they’re my go-to treat for holiday gatherings and rainy day baking sessions alike. One bite of these soft, chewy cookies with melty chocolate pockets, and you’ll understand why my friends keep begging me for the recipe!

Why You’ll Love These Ginger Molasses Chocolate Chip Cookies

Oh, where do I even start? These cookies are pure magic—trust me, once you try them, you’ll be hooked. Here’s why:

That warm, cozy spice: The ginger and molasses combo gives them this incredible depth—like a hug in cookie form.
Chewy, soft perfection: Just slightly underbaked, they stay tender for days (if they last that long!).
Easy-peasy to make: No fancy techniques—just mix, scoop, and bake. Even my 10-year-old niece nails these!
Holiday superstar: They smell like Christmas but taste so good, you’ll want them year-round.
Chocolate surprise: Because let’s be real—everything’s better with melty chocolate chips.

Seriously, these cookies disappear FAST. Consider yourself warned!

Ingredients for Ginger Molasses Chocolate Chip Cookies

Let’s talk ingredients – because trust me, these little touches make all the difference! I’ve learned through many batches that using the right stuff at the right amounts creates that perfect balance of spicy, sweet, and chocolatey goodness. Here’s what you’ll need (and why each matters):

Dry Team:

1 cup all-purpose flour (spooned & leveled – don’t pack it!)
1/2 tsp baking soda (fresh is best – check that expiration date)
1/4 tsp salt (I use fine sea salt)
1 tsp ground ginger (the star of our spice show!)

Wet Team:

1/4 cup molasses (go for unsulphured – it’s milder and sweeter)
1/4 cup unsalted butter, softened (real butter only – no substitutes!)
1/4 cup brown sugar (pack it in there nice and tight)
1 egg (room temperature blends better)

The Fun Part:

1/2 cup chocolate chips (I’m partial to dark – they balance the spices perfectly)

Equipment Needed

Don’t worry—you won’t need any fancy gadgets for these cookies! Just grab:

2 mixing bowls (one for dry, one for wet ingredients)
A trusty baking sheet (no need to grease if you use parchment!)
Measuring cups and spoons
A sturdy spatula for folding
A cookie scoop or spoon (I use a #40 scoop for perfect portions)

That’s it! Now let’s get mixing.

How to Make Ginger Molasses Chocolate Chip Cookies

Okay, let’s get baking! I promise this process is as fun as it is delicious. Follow these simple steps, and you’ll have the most amazing ginger molasses chocolate chip cookies in no time.

Mixing the Dough

First things first – preheat that oven to 350°F (175°C). While it’s heating up, let’s make some magic happen:

In one bowl, whisk together all your dry ingredients – flour, baking soda, salt, and ginger. This ensures all those lovely spices get evenly distributed.
In your other bowl, cream together the softened butter and brown sugar. This is crucial! Beat them until the mixture turns light and fluffy – about 2 minutes of good mixing. Those tiny air bubbles will make your cookies perfectly tender.
Now add the molasses and egg to your butter mixture. Mix until everything is beautifully combined – don’t worry if it looks a bit separated at first.
Gradually add your dry ingredients to the wet mixture. I do this in about 3 batches, mixing just until combined each time. Overmixing = tough cookies!
Finally, gently fold in those chocolate chips. Be gentle here – just enough to distribute them evenly through the dough.

Baking the Cookies

Now for the best part – turning this amazing dough into actual cookies!

Scoop your dough onto a parchment-lined baking sheet – I do heaping tablespoonfuls, spacing them about 2 inches apart.
Bake for 10-12 minutes. You’ll know they’re ready when the edges look set but the centers still look slightly soft. Don’t wait for them to get golden brown – that means they’re overbaked!
Let them cool on the baking sheet for 5 minutes (this is when they finish setting up), then transfer to a wire rack. I know it’s hard, but try to wait at least 10 minutes before eating – the chocolate will be molten lava at first!

See? Simple as can be! Now go enjoy your delicious creations.

Tips for Perfect Ginger Molasses Chocolate Chip Cookies

After making these cookies more times than I can count, I’ve picked up some tricks that take them from good to absolutely-can’t-stop-eating-them perfect:

Chewiness secret: Pull them out when the centers still look slightly underdone—they’ll firm up as they cool but stay gloriously soft.
Chill for thickness: If you want thicker cookies (and who doesn’t?), refrigerate the dough for 30 minutes before baking.
Spice tweak: Feeling adventurous? Add 1/4 tsp cinnamon or a pinch of cloves for extra warmth.
Fresh ginger magic: Grate in 1 tsp fresh ginger along with the dry spices for an extra zing!

Trust me—once you try these tweaks, you’ll never go back to the basic version!

Ingredient Substitutions & Notes

Baking should be fun, not stressful—so let’s talk swaps! I’ve tested plenty of variations when pantry staples ran low. Here are my tried-and-true subs for these ginger molasses cookies:

Butter alternative: Coconut oil works in a pinch (use refined for neutral flavor), but the texture will be slightly crispier.
Molasses substitute: Dark maple syrup adds similar depth, though you’ll miss that signature molasses bite.
Gluten-free option: Swap the flour 1:1 with your favorite GF blend—just add 1/4 tsp xanthan gum if it’s not included.
Egg-free version: A flax egg (1 tbsp ground flax + 3 tbsp water) works surprisingly well here!

Remember—the original recipe is still my favorite, but these tweaks can save the day when needed!

Storing and Freezing Ginger Molasses Chocolate Chip Cookies

Here’s the best part—these cookies stay delicious for days! Store cooled cookies in an airtight container at room temperature for up to a week (if they last that long). For longer storage, freeze baked cookies in freezer bags for 2 months—just thaw at room temp. Or scoop the dough into balls and freeze them raw on a tray before transferring to a bag. Bake straight from frozen, adding 1-2 extra minutes. Perfect for spontaneous cookie cravings!

Nutritional Information

Just so you know what you’re biting into (not that it’ll stop you from eating three at once!):

Per cookie: About 120 calories
Sweet stuff: 8g sugar
Good fats: 5g total fat (3g saturated)
Carby goodness: 18g carbs with 1g fiber

Remember, these values are estimates—your exact numbers might vary depending on your ingredients. But really, who’s counting when cookies taste this good?

Frequently Asked Questions

I get asked about these ginger molasses chocolate chip cookies ALL the time—so let’s tackle the big ones!

Can I use fresh ginger instead of ground?
Absolutely! Grate about 1 teaspoon of fresh ginger into the wet ingredients for a brighter, zingier flavor. Just know it’ll make the cookies slightly less “warm” tasting than ground ginger does.

Why did my cookies turn out flat?
Oh no! Usually this means your butter was too soft or your baking soda’s past its prime. Next time, chill the dough for 30 minutes before baking—that’ll help them keep their shape.

How can I make these gluten-free?
Easy! Swap the all-purpose flour 1:1 with your favorite GF blend. I’ve had great results with King Arthur’s measure-for-measure flour. Just add 1/4 tsp xanthan gum if your blend doesn’t include it.

Can I freeze the cookie dough?
You bet! Scoop the dough into balls, freeze them on a tray, then toss in a freezer bag. Bake straight from frozen—just add 1-2 extra minutes. Perfect for emergency cookie cravings!