Ginger Chai Chocolate Chunk Cookies
Loaded with spicy ginger and molasses, warm spices, and chai tea, plus a few chunks of dark chocolate, these Ginger Chai Chocolate Chunk Cookies are perfect for any holiday cookie box.
Servings: 15
Calories: 354kcal
Ingredients
Cookie Dough
- 228 grams unsalted butter softened
- 100 grams granulated sugar
- 120 grams dark brown sugar
- 1 content of one tea bag masala chai or black
- 1 teaspoon vanilla extract
- 4 grams fine sea salt
- 1 teaspoon ground cardamom
- 2 teaspoons ground cinnamon
- 2 teaspoons ground ginger
- 1/2 teaspoon white pepper
- 1 egg standard large, room temperature
- 20 grams fresh ginger grated
- 88 grams molasses
- 300 grams all purpose flour
- 1/2 teaspoon baking soda
- 228 grams dark chocolate
- 100 grams granulated sugar for rolling and sprinkling
Instructions
- Preheat the oven to 350 F and place a rack in the center of the oven.
Cookie Dough
- In the a large mixing bowl add in the butter, spices, tea, salt, vanilla, and both sugars. Beat with a mixer until light and fluffy about 2-3 minutes.
- Add in the egg, molasses, and grated ginger. Beat again until combined.
- Pour in the flour and baking soda and beat in until almost combined.
- Roughly chop the chocolate and pour into the cookie dough bowl. If you want extra chocolate visible on top, chop an extra 100 grams and set aside.
- Use a rubber spatula to fold the chocolate into the cookie dough.
- Use a cookie scoop, I like big cookies so I used a 3 tablespoon (close to a 1/4 cup) scoop, and scoop the cookie dough.
- I usually scoop them all first onto a smaller baking sheet and then move onto rolling and baking them.
- Once scooped, line a baking sheet if not using this one from usa pan, with parchment paper or a silicone baking mat.
- Pour 100 grams of granulated sugar into a small bowl and roll 6 of the cookie dough balls in the sugar, one at a time.
- Once rolled place the cookies, evenly spaced on the prepared baking sheet. If you chopped more chocolate, press it on top of the cookies now.
- The rest of the cookie dough can sit out at room temperature while the first batch bakes.
Bake the Cookies
- Place the first tray of cookies in the oven and bake for 8 minutes.
- Then rotate the pan 180 degrees and bake for another 6 minutes until the edges just begin to turn golden brown but the centers still look quite soft.
- Take the pan out of the oven and sprinkle each cookie with a bit more sugar. Allow the cookies to cool for at least 5 minutes before transferring to a cooling rack to cool completely.
- Continue baking until all the cookies have been baked!
- Store in an airtight container at room temperature.
Notes
Tips for making Ginger Molasses Cookies
- Make sure the egg and butter for are both at room temperature. This will help the cookie dough meld more easily and keep it from splitting.
- To measure out how much ginger to grate, I recommend weighing the piece first (give yourself an extra 5 grams for the end nub that you can't grate) and then grate it. If you try to weigh it while grating, the scale will have a difficult time picking it up.
- These cookies have a bit of spice to them, if you don't like the kick of ginger as much, reduce the grated ginger to 10 grams and the ground ginger to 1.5 teaspoons.
- If you want to see visible chocolate on top of the cookies once they are baked, chop an extra 100 grams of chocolate to press on top of the cookie dough balls before baking.
- Wait to roll the cookie dough balls in sugar until just before baking so that it doesn't completely dissolve into the cookie.
- I like to sprinkle extra sugar on top of the cookies immediately after baking for both taste /texture and to make them visually a little more interesting! You can also use cinnamon sugar for a bit of a snickerdoodle twist.
- Do not over bake these cookies. They will look almost underdone in the middle but as they cool on the baking sheet, the residual heat will finish cooking the inside and cause them to firm up but not become hard.
- You can also leave the chocolate out or replace it with finely chopped candied ginger.
Nutrition
Calories: 354kcal | Carbohydrates: 42g | Protein: 4g | Fat: 19g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 44mg | Sodium: 154mg | Potassium: 246mg | Fiber: 2g | Sugar: 23g | Vitamin A: 402IU | Vitamin C: 0.1mg | Calcium: 42mg | Iron: 3mg