Triple Ginger Chocolate Chip Cookies

25 minutes / 1 hourServes 12-18
Triple Ginger Chocolate Chip Cookies


  • ¾ c (12 tbsp) unsalted butter, at room temperature
  • 1 c packed light brown sugar
  • 1 egg, at room temperature
  • ¼ c Wholesome Organic Molasses
  • 2 tsp fresh ginger, very finely chopped
  • 2 ½ c King Arthur Unbleached All-Purpose Flour
  • 2 tsp baking soda
  • 2 tsp ground ginger
  • 1 tsp ground cinnamon
  • ¼ tsp ground cloves
  • ¼ tsp ground nutmeg
  • ¼ tsp kosher salt
  • ¾ c Ghirardelli Semi-Sweet Chocolate Chips
  • ⅓ c The Fresh Market Crystallized Ginger (about 2 oz), chopped
  • ½ c granulated sugar


Makes about 3 dozen

Beat butter in a large bowl with a mixer set to high speed for 1 minute. Scrape the bowl with a rubber spatula.

Add brown sugar and beat on high speed for 5 minutes. Scrape the bowl.

Add the egg, molasses and fresh ginger and beat on high speed for 1 minute. Scrape the bowl.

In a separate bowl, sift together flour, baking soda, ground ginger, cinnamon, cloves, nutmeg and salt. Add to butter mixture in thirds, beating on low speed only until blended each time. Scrape the bowl with each addition.

Mix in chocolate chips and crystallized ginger on low speed.

Pour the granulated sugar into a small, shallow bowl. Shape the dough into balls about the size of a walnut. Coat in the granulated sugar. Arrange on two sheet pans lined with parchment paper or a silicone baking mat, spacing them 2-inches apart. Cover and refrigerate until the dough is firm, at least 1 hour.

Position racks in the upper and lower third of the oven. Preheat the oven to 350°F. Bake cookies until their tops crack and their edges are firm, but are still slightly soft in the center, about 15 minutes. Place the pans on wire racks and let cookies cool to room temperature.

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