I originally discovered these Sugar Coated Chocolate Studded Ginger Cookies when I was assigned Lisa from Cook Lisa Cook as my Secret Recipe Club buddy. Lisa is very talented and we are so lucky that she shares her wonderful recipes with us on her blog. Make sure you head over to her site and dive into the wonderful world of food and baking that Lisa creates!
These cookies are simple to make and really pack a punch of ginger flavor. They are nicely balanced though, with cinnamon and cloves to give a rounded flavor in each bite. I was a bit skeptical about the chocolate chips, but they were fabulous. They add an unexpected boost to every bite. Once I started nibbling on these I couldn’t stop!
I made half the batch with chocolate chips and half were just ginger cookies (a great alternative for the holidays). Now The Artist is having fun trying to guess which ones have chocolate! He keeps telling me, “I have to have another one because I haven’t found any chocolate ones yet.” I know he’s teasing me just to sneak another cookie, LOL!
Have you discovered candied ginger yet? It is sweetened pieces of ginger that are rolled in sugar and lightly dried. It is one of my favorite additions to baked goods, especially cookies. It really bumps up the flavor and adds a touch of gingery heat that I love.
I didn’t have any mini chocolate chips, so I took my normal ones and ran them through the food processor to break them up a little. It worked, but the mini ones would be a lot easier.
I also used the food processor to grind the candied ginger into the sugar that I used to roll the balls of dough in. It really amps the ginger flavor and the little nubs of candied ginger are perfect for pressing into the tops of the cookies before baking!
Do yourself and your family a favor and make these Sugar Coated Chocolate Studded Ginger Cookies THIS WEEK! Yep, they are that good. So good in fact, that I didn’t want to share any with anyone, LOL!
Have a fabulous week and Happy Chocolate Monday!!
How to make these Sugar Coated Chocolate Studded Ginger Cookies:
- Beat together the butter, brown sugar, molasses, and egg
- Mix in the dry ingredients, half at a time
- Add the chocolate chips
- Form the dough into balls and roll in ginger sugar or turbinado
- Bake cookies at 375°F for 8 to 10 minutes
What if I don’t have a food processor?
No problem, just skip the ginger sugar step and use raw sugar such as turbinado in its place.
Key Ingredients for this Recipe
- All-purpose flour or gluten-free flour blend
- Baking soda
- Ground ginger
- Ground cloves
- Brown sugar
- Mini chocolate chips
- Candied ginger chunks (optional)
Kitchen Tools I Use to Make This Recipe
Other Ginger Recipes You May Enjoy:
- Gingery Pumpkin Mousse with Ginger Whipped Cream
- Whipped Ginger-Cardamom Sweet Potatoes
- Gingerbread Bundt Cake
- Roasted Ginger-Sweet Potato Soup
- White Chocolate and Ginger Daisies
Jane’s Tips and Hints:
Mini chocolate chips really do work better in these cookies and are worth a trip to the store if you don’t already have them. You can also take a regular block of chocolate and chop it very finely and use that instead.
I made these with my standard gluten-free all-purpose flour blend and they came out perfectly. No other adjustments were needed. If you are baking for Celiacs, make sure your chocolate chips are gluten-free.
- 2-1/4 cups (270g) all-purpose flour or gluten-free all-purpose flour blend with xanthan gum*
- 2 tsp baking soda (gluten-free if needed)
- 1/2 tsp kosher or sea salt
- 1 tsp ground ginger
- 1 tsp ground cinnamon
- 1/2 tsp ground cloves
- 3/4 cup (1-1/2 sticks) butter, at room temperature
- 1 cup firmly packed brown sugar
- 1/4 cup mild molasses
- 1 large whole egg
- 1/2 cup mini chocolate chips (gluten-free if needed)
- 1/2 cup granulated sugar
- 1/4 cup candied ginger chunks
- Preheat the oven to 375°F. Line a baking sheet with a Silpat, parchment paper, or lightly grease with butter.
- Make the Cookie Dough: Place the flour, soda, salt, ginger, cinnamon, and cloves in a bowl. Whisk until evenly combined; set aside.
- In the bowl of your standing mixer, combine the butter, brown sugar, molasses and egg. Beat on medium-high speed until smooth and fluffy, 1 to 2 minutes. Add 1/2 of the dry ingredients
and beat until completely incorporated. Add the remaining dry ingredients and beat them in. Stir in the chocolate chips.
- In a food processor, place the 1/2 cup granulated sugar and the candied ginger. Pulse until the ginger is broken down into tiny pieces and starting to be incorporated into the sugar. Transfer to a shallow dish such as a pie plate.
- Form the Cookies: Using a small cookie scoop form small balls of dough about 1 tbsp each and roll in the sugar & candied ginger mix until thoroughly coated. Press a piece or two of the candied ginger into the top of each cookie dough.
- Bake the Cookies: Place the sugared balls two-inches apart on a parchment-lined baking sheet.
- Bake at 375ºF for 8 to 10 minutes, or until the cookies have spread to about 2-inches, risen and the tops have cracked. They will feel slightly firm when you gently press the centers.
Remove from the oven and let sit on the baking sheet for a couple of minutes. Use a spatula to transfer cookies to a wire rack to finish cooling.
*Add 1/4 tsp xanthan gum if your gluten-free flour blend doesn’t include it
Amount Per Serving: Calories: 63 Total Fat: 1g Saturated Fat: 0g Trans Fat: 0g Unsaturated Fat: 0g Cholesterol: 4mg Sodium: 80mg Carbohydrates: 14g Net Carbohydrates: 0g Fiber: 0g Sugar: 9g Sugar Alcohols: 0g Protein: 1g
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First Published: May 9, 2016
Last Updated: Sept 2, 2019