These soft ginger cookies can be either dipped in chocolate or full of delicious chocolate shavings! Either way, they are a delicious treat.My first few experiences with gingerbread cookies as an adult were not the most pleasant. I found them pretty, fun to decorate, and…… nasty. Can you say molasses overload? Don’t get me wrong, I love savory ginger dishes, gingerbread, gingersnaps, and brown sugar.
On the other hand, a batch of cookies that includes almost a cup of molasses? I’ll save those calories for a chocolate bar. However, discovering ginger softs a few years back turned a little light bulb on in my head. A light bulb that included a soft, sugary cookie dipped in chocolate.
So there you have it, Chocolate Dipped Soft Ginger Cookies. I also shaved chocolate into the last half of the cookie dough, but found I enjoyed the texture and flavor better with it on the outside.
On a side note, when we make gingerbread houses this Christmas I was considering substituting half of the molasses for honey…has anyone tried this? What do you think? Do you enjoy your gingerbread cookies with a robust molasses kick?
Chopped Dipped Soft Ginger Cookies
- 2 1/4 cups flour
- 1 1/2 teaspoons ground ginger
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/4 teaspoon clove
- 1/4 teaspoon salt
- 3/4 cup butter at room temperature
- 1 cup white sugar
- 1 egg
- 1/4 cup molasses
- 1/4 cup sugar
- 1 bag semisweet chocolate chips
Preheat oven to 350 degrees.
Combine flour, ginger, soda, cinnamon, cloves and salt. Set aside.
Beat butter and sugar until fluffy, about 3 minutes.
Add egg, beat well.
Add molasses, and beat until smooth.
Beat in the flour mixture until just combined.
Roll into 1 inch balls, then roll the balls in sugar.
Place cookies 2 inches apart on ungreased cookie sheet and bake for 8-10 minutes.
Leave on the baking sheet for 5 minutes and then move to a cooling rack.
Once cookies have cooled completely, melt chocolate either on low power in the microwave or over a double boiler.
Dip cookie halfway into chocolate and place on a baking sheet lined with parchment paper.
Allow to cool for a few hours. (I chose to stick my cookies in the freezer for 5 minutes before dipping. This helped provide stiffer and cooler cookies to hold sturdy and cool the chocolate quickly.)