Chewy Ginger Chocolate Chunk Cookies

Is it cold where you’re at? These cookies will warm you right up. They’re like that new coat you bought. You know, the one that goes swimmingly with your favorite coral pants. While the coat isn’t as warm as it is fashionable, these cookies are toasty and equally pretty.

These would pair well with a cozy night in. Or a casual day when you need some cookies in your life. Call your neighbor and have him pop by for soft cookies right out of the oven. Package them up and drive them over to cheer up another favorite. And mostly, take a minute and gaze at the dough when you make these. I mean, the dough is a major hottie, I can’t handle it.

Chewy Ginger Chocolate Chunk Cookies (makes 30+)
Recipe adapted from Hungry Gir Por Vida


  • 1/2 cup (1 stick) butter, softened
  • 1/4 cup olive oil
  • 1 cup brown sugar
  • 1 T fresh, grated ginger root
  • 1 large egg, room temperature
  • 1/4 cup molasses
  • 1 t vanilla
  • 2 1/4 cups all-purpose flour
  • 2 t baking soda
  • 1/4 t kosher salt
  • 1 t cinnamon
  • 1 t dried ginger
  • 1/2 t fresh, grated nutmeg
  • 1/4 t black pepper
  • 1/8 t allspice
  • 1 cup bittersweet chocolate chunks
  • 1/2 cup turbinado sugar, for rolling


  1. Using an electric mixer beat together the butter, olive oil, brown sugar, and fresh ginger until smooth and creamy. Add the egg, and beat to combine. Add the molasses and vanilla. Scrape down the sides of the bowl as needed.
  2. Meanwhile, in a separate bowl, whisk together the flour, baking soda, salt, and spices. Add in dry ingredients all at once and mix until just combined. Fold in the chocolate chunks. The dough will be soft and sticky. Pop in the fridge for at least 30 minutes.
  3. While the dough chills, preheat your oven to 350F. Using a heaping cookie scoop or 2 tablespoons, scoop chilled dough into rounds and roll in your palms to create a ball. Roll in turbinado sugar and place an inch apart on parchment lined baking sheets. Flatten the dough round slightly. Place dough in the fridge between batches.
  4. Bake for 11-13 minutes. Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Yay! Click HERE for a printable pdf of the recipe above.

Elliot and I are really good at lounging this fall.

15 thoughts on “Chewy Ginger Chocolate Chunk Cookies”

  1. It’s gingery things season, isn’t it? These cookies look lovely.

    I made a cardamom-ginger blondie that came out a rather lackluster cake. Disappointing to say the least. Maybe I’ll have to make some of these to feel like less of a failure.

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  3. Ok. I have been reading your blog for a long time (and I love it) but this recipe pushed me over the edge…I had to comment. So, I am an American living in Africa and I miss many things about the US, like Ginger Beer. So, I made your ginger beer recipe then (conveniently you had just posted this recipe) I used the ginger that I had soaked for the ginger beer in these cookies (just cut down on the sugar in this recipe a bit, no wasting here!). The ginger beer and the cookies were amazing. I get requests for these cookies regularly and make them all the time for guest from the US. Many thanks for the amazing cookies from a devoted fan in Uganda!!!

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