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Chocolate Chip Ginger Cookies (Soft & Chewy)

Ultra-soft and chewy ginger cookies, loaded with spice and molasses, and chock-full of semi-sweet chocolate, for a rich, rustic, and decadent holiday cookie that will quickly become a classic!
Course Cookies
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 3 dozen
Author Sarah @ The Gold Lining Girl


  • 3/4 c. unsalted butter softened
  • 3/4 c. packed brown sugar
  • 1/3 c. molasses
  • 1 large egg
  • 2 tsp. vanilla extract
  • 3 c. all-purpose flour
  • 1 tsp. baking soda
  • 1 1/2 tsp. ginger
  • 1 1/2 tsp. cinnamon
  • 1/4 tsp. ground cloves
  • 1/2 tsp. pumpkin pie spice
  • 1/4 tsp. salt
  • 2 c. semi-sweet chocolate chips divided
  • 1/2 c. granulated sugar for rolling


  1. In a large mixing bowl, beat butter and brown sugar til fluffy, about 2 minutes.
  2. Add molasses, egg, and vanilla, beating until combined.
  3. In a large bowl, whisk together flour, baking soda, ginger, cinnamon, ground cloves, pumpkin pie spice, and salt.
  4. Add the dry ingredients to the mixing bowl, and beat until just combined - do not overmix.
  5. Fold in 1 1/2 cups chocolate chips.
  6. Chill dough for at least one hour - can be chilled for longer.
  7. Line baking sheets with parchment paper or silicone baking mats.
  8. Roll dough into 1-inch balls, and roll in granulated sugar.
  9. Place on baking sheets two inches apart.
  10. Press down to slightly flatten.
  11. Bake at 350 degrees for 10-12 minutes, or until the edges are golden, and the centers are just appearing set. They'll continue to cook on the baking sheets while cooling.
  12. Remove from oven, and immediately press a few remaining chocolate chips on top of each cookie.
  13. Allow cookies to cool on baking sheets for 3-4 minutes before removing to wire racks to cool completely.