Step 1 of 8
Soft Chocolate Ginger Cookies
Line two baking sheets with silicone baking mats or parchment paper. Set aside.
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Step 2 of 8
Soft Chocolate Ginger Cookies
Place the butter, brown sugar, and granulated sugar in a medium mixing bowl. Use a hand mixer to beat on medium speed until well combined, about 1 minute. Add the egg, molasses, and vanilla extract and continue to beat until smooth, about 30 seconds.
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Step 3 of 8
Soft Chocolate Ginger Cookies
Sift the flour, cocoa powder, spices, baking soda, and salt into the bowl. Beat on low speed, scraping the sides of the bowl with a rubber spatula as needed, until a smooth dough forms.
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Step 4 of 8
Soft Chocolate Ginger Cookies
Divide the cookie dough into 24 balls, using about 2 tablespoons for each, and arrange on baking sheets at least 1 inch apart. Transfer the sheets to the freezer while oven preheats, 10-15 minutes. Alternately, place dough balls on a small baking sheet or large plate to freeze, then transfer to the baking sheets for baking.
PRO TIP If dough is initially too sticky to work with, refrigerate for 10 minutes before dividing into balls. If desired, roll balls of dough lightly in powdered sugar — they will create a nice cracked pattern as they bake!
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Step 5 of 8
Soft Chocolate Ginger Cookies
Preheat the oven to 350°F.
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Step 6 of 8
Soft Chocolate Ginger Cookies
Bake the cookies on middle rack of oven until puffy and cracked, 15-17 minutes.
PRO TIP If the baking sheets do not both fit on the middle rack, place one on the bottom rack and switch the two sheets halfway through the cook time so the bottom ones do not get too crispy. Keep a close eye on them to make sure nothing burns.
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Step 7 of 8
Soft Chocolate Ginger Cookies
Check to see that cookies are done. Remove from oven or add time as needed.
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Step 8 of 8
Soft Chocolate Ginger Cookies
Allow the cookies to rest and firm up on sheets for 5-10 minutes, then transfer to a wire rack to cool completely before serving.