Sparkling Ginger Chip Cookies Recipe

I made these for Lottie & Doof's 12 DAYS OF COOKIES. They are tiny, bite-sized holiday cookies made with two kinds of ginger and lots of shaved chocolate. The turbinado sugar crust gives them a bit of crunch which is a nice contrast to the ooey-goey chocolate.

Sparkling Ginger Chip Cookies

Today I'm participating in the 12 Days of Cookies on one of the sites I love to visit most, Lottie + Doof. It's exciting (and a bit intimidating) to be following Dorie, and Avery Wittkamp from Marlow & Sons - each day L+D will feature a new cookie recipe (through December 12). My contribution is these Sparkling Ginger Chip Cookies. They are tiny, bite-sized holiday cookies made with two kinds of ginger and lots of shaved chocolate. The turbinado sugar crust gives them a bit of crunch which is a nice contrast to the ooey-goey chocolate (when they're still warm). For the people who have been visiting my site for a while, think of them as the love child of the itsy bitsy chocolate chip cookies and the triple ginger cookies. That's what I had in mind as I set out to make them.

Ginger Chip Cookies

They are a breeze to mix up by hand, meaning there's no reason to dirty up your electric mixer. Said another way, you don't need to cream the butter into the sugar, which is where most of the effort is usually required. Instead you mix the sweeteners into barely-melted butter, add the egg, and pour that over the flour mixture. No sore arm muscles ;)

Ginger Chip Cookies

And while we're on the topic of holiday cookies, I thought I should point two favorites from last year. I loved these elegant, powder-kissed Swedish Rye Cookies, and my pal Sante's Hermit Cookies were great as well - they're full of nuts and spices and currants, topped with a snow-cap of icing. There's a more comprehensive list of Christmas Cookies here as well!

Thanks again to Tim at Lottie & Doof for inviting me to participate. Can't wait to see who is up next.

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Sparkling Ginger Chip Cookies

If you can't locate whole wheat pastry flour, you can substitute spelt flour. Or feel free to use all-purpose flour if that is what you have on hand. As far as the unsulphured molasses goes, I use Wholesome Sweeteners or Plantation Organic Blackstrap Molasses. I used a Scharffen Berger Bittersweet 70% here. You can use light brown sugar, or light muscavado sugar in place of the natural cane sugar.

1/2 cup / 3.5 oz / 90 g turbinado sugar
6 ounces / 170 g bittersweet chocolate
2 cups / 8.5 oz / 245 g whole wheat pastry flour
1 teaspoon baking soda
4 1/2 teaspoons ground ginger
1/2 teaspoon fine grain sea salt
1/2 cup / 4 oz / 113 g unsalted butter
1/4 cup / 2 oz / 60 ml unsulphured molasses

2/3 cup / 3.75 oz / 100 g fine grain natural cane sugar, sifted

1 1/2 tablespoons grated fresh ginger, peeled
1 large egg, well beaten

Preheat the oven to 350F / 180C degrees - racks in the top and bottom third of the oven. Line a couple baking sheets with unbleached parchment paper or a Silpat mat, and place the large-grain sugar in a small bowl. Set aside.

Finely chop the chocolate bar into 1/8-inch pieces, more like (mostly) shavings really.

In a large bowl whisk together the flour, baking soda, ground ginger, and salt.

Heat the butter in a saucepan until it is just barely melted. Remove from heat and stir in the molasses, sugar, and fresh ginger. The mixture should be warm, but not hot at this point, if it is hot to the touch let it cool a bit. Whisk in the egg. Now pour this over the flour mixture, and stir until just combined. Fold in the chocolate.

I like these cookies tiny, barely bite-sized, so I scoop out the dough in exact, level tablespoons. I then tear those pieces of dough in two before rolling each 1/2 tablespoon of dough into a ball shape. From there, grab a small handful of the big sugar you set aside earlier and roll each ball between your palms to heavily coat the outside of each dough ball. Place dough a few inches apart on prepared baking sheets. Bake for 7-10 minutes or until cookies puff up, darken a bit, and get quite fragrant.

Makes roughly 4 dozen.

Prep time: 30 minutes - Cook time: 10 minutes

If you make this recipe, I'd love to see it - tag it #101cookbooks on Instagram!

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Thanks for your delicious recipes and inspiration! I baked these for New Years eve and they went down a treat! Here are the results. p.s. I used treacle instead of molasses, as that's what I had in the cupboard, and white flour, and raw sugar instead of the turbinado... but they were delicious none the less!!


I made my own gluten free version of these and they really are delicious and so simple!

The Curious Baker

Those look amazing.. I am going to a new year's eve party, and we are supposed to bring something-- these looks just perfect. Yum! The crystals are a great touch. -Sylvia Seiko Space Walk


I like to bake them a minute or two less, where they are softer and melt in your mouth (if you eat them soon after they come out of the oven). You taste the chocolate a lot more, or if you bake them longer, they taste like the best ginger snap cookies, but loose the chocolate-ness, which is a bummer. It's funny how a minute or two difference and they taste so different, like 2 different cookies, but both delicious!


Oh. My. Dawg. ! ! I made these yesterday ! ! Just getting ready to make another batch cuz there's none left.............


Thanks for the clarification about the sugar. Just made these today! They were so easy, and probably the tastiest cookies I've ever made (besides the standard chocolate chip). The only thing is, I couldn't get the chocolate to remain as discrete as it is in your picture. When I folded it in to the batter, it quickly became incorporated, so the cookies were ginger-chocolate cookies instead of ginger chip cookies. Should I have cut the chocolate in bigger pieces? I know I've said it before, but I love this blog.


I love your ginger and chocolate. Besides the chopping of the chocolate, the rest of the recipe is fast and easy. I baked these tonight and couldn't stop myself from eating them :) These are not overly sweet, and have a good balance of chocolate and ginger. I will definitely make these again. I love that you recommend unsulphured molasses and whole wheat pastry flour, but still give alternatives. Thanks for the wonderful recipe and your beautiful blog.


I got a sugar high from eating just one of these. >


I made them without the chocolate and they came out excellent as well--chewy with the perfect amount of ginger. This cookie will definitely be a crowd pleaser!


These are so good! I love ginger cookies and I love chocolate chip cookies, so why not combine them? I misread the recipe and bought unsweetened chocolate instead of bittersweet, so I used less of it (4 oz) and added an extra 1/4 cup of sugar. It was very good, as long you don't mind slightly bitter bites of chocolate! Thanks!


These are unbelievable !!! thank you so very much. I've been following and trying your receipes for two years now :) thank you for each and every one of them :)


These are delightful! I just made them to go in my cookie gift baskets, and most of them will probably never make it out of the house. They have a nice chew to them, and they're so pretty with the turbinado sugar clinging to the outside!


Thanks for this. So tasty, everyone loved them!

Aaron R

These are wonderful! I think these Ginger Chips might be my favorite holiday cookie now :) Thank you for the recipe.


Just made these, they are pretty good; but not very sweet. This is fine for me, but my husband likes sweet stuff. Next time I may try increasing the amount of sugar, or substituting semi-sweet chocolate for some of the chocolate.


Oh my god Heidi--these are, without doubt, probably the best cookies I've ever made! The spicy warmth of the ginger combined with the dark, dark chocolate and the sugar crunch is just literally to die for! I know you said you liked them best when still oozy and warm but I am finding myself even more partial to them the next morning--cool and cakey and with distinct nubs of chocolate. Your recipes never fail to let me down and this is an outstanding example :) PS. I used just unbleached regular flour as it was all I had and these turned out perfect.


These were easy and delicious! Thanks, Heidi. I substituted agave nectar for the molasses, and although they weren't as dark as yours, they tasted great.


Hi Heidi, Made these cookies this weekend and they were delightful! I made two batches to ship off to Alaska and Ireland for the holidays from over here in NYC. I'll be making a third batch just for my family too. These are definitely sticking around! I did make a slight change: since I didn't have any whole wheat pastry flour on hand, I used a mix of 1/4 c cornstarch, 3/4 c whole wheat flour & 1c AP flour. I also threw in two full tblspns of the fresh ginger, just because I love it so! Thanks for sharing!


Fantastic. Just made them. Chewy, spicy wonderfulness. It's a keeper.

Katherine Deumling

Hey i think u all should read this ...This is a very good .......P.s i was just playing it readly SUCKS...........

ana gonzalez

Heidi, I made these cookies yesterday, and I have to say that these cookies are *the* most divine ginger cookies that I have ever tasted! Simply wonderful! Thank you :)


First time I've tried one of your recipes. Follow the links from gmail quite often. Yesterday my 28 year old mixmaster decided to pack it in so this recipe was perfect. Right in the middle of christmas baking and no mixer. Your recipe turned out awesome. Love the ginger and chocolate flavours.


Adorable! I love the chocolate/ginger combo. I've been wanting to try out a recipe using turbinado sugar too.


Looking for twisty takes on old favorites.....great idea...adding chocolate to ginger cookies.....really chocolate to anything, right? I think I will put these on my list!!

LoveFeast Table

Thank you! I just pulled these out of the oven and they are FAN.TAS.TIC! I followed the recipe exactly and they turned out great. Love them... the perfect combination of spicy and sweet, chewy and crunchy. I don't even want to share.


These might be the most beautiful little cookies I've ever seen!!!


I haven't been able to check out your recipes in a while and I've missed seeing your great creations. This one is fabulous. A definite new favourite!


I have been dreaming about these all week and I finally had a chance to make them today. They are some of the best ginger cookies I've ever had. Thanks for the great recipe!!


I just finished making these and they are amazing. They're incredibly easy to veganize, too. I just substituted one tablespoon of chia seeds mixed with 3 tablespoons of water for the egg and Earth Balance for the butter. They turned out perfectly -- and I love the combination of ginger and chocolate.


YUM! My first batch just cooled enough to sample them. Fabulous! I was a little low on chocolate in my pantry, but they still came out great! Thanks Heidi!


Heidi! Thank you so much for this fantastic recipe!


EngawayPeendy Bfpd


hmmm, ginger cookies are my favorite cookies. So reminding me of the holidays! great winter treat also because of ginger's soothing warming kick. Thanks for sharing, really love your recipes!


hmmm, ginger cookies! perfect for the holidays and cold weather too as ginger has that soothing warming kick to it. love your recipes Heidi!


I just made these cookies and they are OH SO DELICIOUS. They are super duper gingery, which I love, and just heaven right out of the oven, when the chocolate is gooey. I used sanding sugar to roll them in, and I really like the contrast in textures, as well as their itty bitty size. These are tasty, and adorable!


These cookies are delightful. Forming them small is the perfect suggestion--the more cookies I shaped, the smaller I made the balls...and the tinier, the better. Nice textural contrast, too. Thanks for creating this wonderful holiday treat.


I'll be doing a great deal of baking this Sunday to test out recipes for our holiday menu. This is definitely one of the cookie recipes that I'll be making for the holidays. This and French Macarons.

kamran siddiqi

I'll be doing a great deal of baking this Sunday to test out recipes for our holiday menu. This is definitely one of the cookie recipes that I'll be making for the holidays. This and French Macarons.

kamran siddiqi

Heidi, these are divine! What a wonderful twist on tradition. The fresh + dry ginger is fantastic. I just made a batch and they are beautiful (like you photos)!


I have ground ginger but what kind of ginger do you buy for the 11/2 grated ginger?

She's a novice

I love the sparkle of the sugar on the cookies too!


Made these last night for a cookie swap - they're little gems! Also, they are delicious with vanilla ice cream.


I love the sparkle of turbinado sugar on top!

Molly's Menu

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