There’s something magical about the combination of ginger flavors and dark chocolate chunks—warm, slightly spicy, and just rich enough to feel indulgent. These soft chocolate ginger cookies strike the perfect balance between cozy and decadent, making them an irresistible addition to any holiday cookie platter. With crisp edges and a chewy center, each bite delivers the deep cocoa richness you crave, punctuated by pockets of melty chocolate and bursts of candied ginger. They’re the kind of holiday cookie that feels both familiar and a little unexpected, perfect for gifting or savoring with a cup of tea by the fire. But don’t save them just for the holidays—these cookies are just as satisfying anytime when you need a little chocolate-ginger pick-me-up.
What makes these cookies special is their texture—soft, with just the right amount of chew from the candied ginger and a hint of crunch from the sea salt. The chunks of chocolate add a luxurious depth, while the ginger flavor keeps things lively and festive. These cookies were inspired by my grandmother, who absolutely loves chocolate-covered ginger. Every Christmas, she receives a box from every family member, a tradition that never fails to make her smile. After the holidays ended this year, I found myself craving that sweet-spicy combination and decided to bring it to life in cookie form. The result? Christmas cookies that are as nostalgic as they are delicious.
If you are looking for another decadent chocolate recipe try our chocolate wacky cake recipe, this old fashioned chocolate cake is made without dairy but is still delicious.
Why You’ll Love These Double Chocolate Ginger Cookies
- Decadent Flavor: The combination of dark chocolate and crystallized ginger creates a harmonious balance of sweetness and spice.
- Chewy Cookies: These cookies boast a soft and chewy center with slightly crisp edges, offering a satisfying bite every time.
- Perfect Holiday Cookie: With their rich flavors and elegant touch of sea salt, these cookies are perfect for the holiday season and make a stunning addition to any holiday cookie platter or homemade gift box.
Ingredients (and substitutes)
- All-Purpose Flour – Provides structure to the cookies. For a gluten-free option, use a 1:1 gluten-free flour blend.
- Unsweetened Cocoa Powder – Adds deep chocolate flavor. Use Dutch Cocoa for a richer taste.
- Baking Soda – Helps the cookies rise and spread properly.
- Salt – Enhances the flavors and balances the sweetness.
- Unsalted Butter – Creates a tender, rich cookie. If using salted butter, reduce the added salt slightly. Use room temperature butter for best results.
- Sugar – The mix of granulated sugar and golden brown sugar gives the cookies their soft and chewy texture. Dark brown sugar can be used for a deeper molasses flavor.
- Eggs – Help bind the ingredients and create structure. A flax egg (1 tbsp ground flaxseed + 3 tbsp water) can be used for an egg-free version.
- Vanilla Extract – Adds warmth and enhances the chocolate flavor.
- Candied Ginger – Brings a chewy texture and warm spice. You can substitute crystallized ginger for a similar effect, or omit for a pure chocolate version. If you prefer a more intense ginger flavor consider adding a tsp of ground ginger with the dry ingredients.
- Dark Chocolate Chunks – Provides melty pockets of rich chocolate. Chocolate chips can be used instead, but chopped chocolate melts more beautifully. If possible use high quality unsweetened dark chocolate. I prefer Callebaut Chocolate.
- Sea Salt – A finishing touch that enhances the chocolate and ginger flavors. Flaky sea salt works best for a delicate crunch.
How to make Double Chocolate Ginger Cookies (with pictures)
Prepare Cookie Sheet – Line baking sheets with parchment paper and preheat your oven to 350°F (175°C).
Mix Dry Ingredients – In a medium bowl, sift together the flour, cocoa powder, baking soda, and salt. Set aside.
Cream Butter & Sugars – In a large bowl, use a stand mixer with the paddle attachment to beat the softened butter, granulated sugar, and brown sugar until light and creamy, about 2 minutes. Mix in the eggs one at a time, followed by the vanilla extract.
Combine & Add Mix-Ins – On low speed, gradually add the dry ingredients until just combined. Gently fold in half of the chopped dark chocolate and half of the candied ginger.
Shape & Chill – Scoop the dough into rounded tablespoon-sized balls and place them on the prepared baking sheets. Press a few reserved chocolate chunks and sliced candied ginger into each ball, then sprinkle with sea salt. Chill in the fridge for 10-15 minutes to prevent excessive spreading.
Bake & Cool – Bake one tray of chocolate ginger cookies at a time for 11 minutes, or until the edges are set. Let cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack. Enjoy warm or let them cool completely for the best texture.
Questions about how to make these Chocolate Ginger Cookies
How do I store these cookies?
Once completely cooled, store these cookies in an airtight container at room temperature for up to five days. If you prefer a slightly firmer texture, keep them uncovered for the first few hours before sealing them up. Want to keep them fresh even longer? Pop them in the fridge for up to a week or freeze them for up to three months—just let them come to room temperature before serving for the best texture.
Can I substitute fresh ginger for candied ginger in the recipe?
Fresh ginger has a much stronger, spicier bite compared to candied ginger, which is mellowed by its sugar coating. If you love that extra punch of warmth, you can finely grate fresh ginger and mix it into the wet ingredients, but keep in mind that it will slightly change the texture. For a closer match, you can use crystallized ginger, which has a similar chewiness to candied ginger but a bit more heat.
How can I prevent the cookies from spreading too much during baking?
A quick chill makes all the difference! After shaping the dough into balls, pop them in the fridge for 10-15 minutes before baking—this helps the butter firm up, preventing the cookies from spreading too thin. Also, be sure to measure your flour correctly (spoon and level rather than scooping) and avoid overmixing the dough, which can lead to a looser structure.
Can I use milk chocolate instead of dark chocolate chunks?
Absolutely! Milk chocolate will create a sweeter, creamier chocolate ginger cookies with a little less intensity than dark chocolate. If you want to keep that balance of deep cocoa flavor and sweetness, try using a mix of both. No matter what chocolate you choose, chopping your own chunks instead of using chips will give you those melty pockets of goodness in every bite.
Can I freeze the dough for later use?
Yes! This dough freezes beautifully. Scoop and shape the cookie dough balls, press in the chocolate and ginger, then freeze them on a baking sheet until firm. Once frozen, transfer them to a freezer-safe bag and store them for up to three months. When you’re ready to bake, no need to thaw—just add an extra minute or two to the baking time and enjoy fresh cookies on demand!
Double Chocolate Ginger Cookies
Ingredients
- 2 cups all purpose flour
- 3/4 cup unsweetened cocoa powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup unsalted butter softened
- 1¼ cup granulated sugar
- 3/4 cup golden brown sugar packed
- 2 large eggs
- 2 tsp vanilla
- 5 ounces candied ginger sliced, divided
- 5 ounces dark chocolate broken or roughly chopped, divided
- sea salt to sprinkle on top
Instructions
- Preheat: Line baking sheets with parchment paper and preheat oven to 350.
- Mix Dry Ingredients: In a medium mixing bowl sift together flour, cocoa powder, baking soda and salt.
- Mix Wet Ingredients: In a large bowl using a handheld or stand mixer fitted with a paddle attachment, cream together the butter, granulated sugar and brown sugar at high speed until creamy, about 2 minutes. Mix in eggs then add the vanilla.
- Add Dry Ingredients: Reduce mixer speed to low and slowly add dry ingredients until just combined. Add half the chocolate and candied ginger and mix for just a few seconds until it is
- Shape Cookies: Scoop cookie dough out into rounded tablespoon sized balls. Gently press a few pieces of the reserved chocolate chunks and sliced candied ginger into the top of each ball, sprinkle with a few sea salt flakes (see picture). Chill cookie balls for 10-15 minutes in the fridge, this will prevent the cookies from spreading to much while baking in the oven.
- Bake: Space cookies 2 inches apart on the prepared baking sheet. Bake 1 tray of cookies at a time for 11 minutes. The edges of the cookie should be set. Allow the cookies to cool on the baking tray for 5 minutes before transferring to a cooling rack.
