Ginger Chocolate Chip Cookies

How to make delicious homemade ginger cookies with chocolate chips. We love the spiciness of these ginger cookies.

Soft Ginger Cookies Recipe with Chocolate Chips

You can make them in under 30 minutes and only need a hand mixer, a spoon and a couple bowls.

How to Make the Softest Ginger Cookie

Ground ginger, cinnamon, cloves and molasses make these soft cookies absolutely delicious.

How to Make Soft Ginger Cookies

The batter starts with soft butter and sugar. We use a hand blender to beat them together until creamy. Then we add molasses — it’s sweet, dark in color and rich. After beating in some flour, the spices and baking soda we add milk chocolate chips. We like using milk chocolate since it’s a little sweeter, but you can use whatever chocolate you like. White chocolate would be lovely.

Adding the chocolate chips

Ginger Chocolate Chip Cookies

  • PREP
  • COOK

These soft ginger cookies are so simple to make. If you want to make sure the tops are pretty and dotted with chocolate chips, press a few extra chips into the tops of each cookie before baking.

Makes approximately 20 cookies

You Will Need

2 cups (260 grams) all-purpose flour

2 teaspoons ground ginger

1 teaspoon ground cinnamon

1/4 teaspoon ground cloves

2 teaspoons baking soda

1/2 teaspoon sea salt

3/4 cup (170 grams) butter, at room temperature (1 1/2 sticks)

1 cup (200 grams) sugar

1 large egg

1/2 teaspoon vanilla extract

1/4 cup (60 ml) unsulphured molasses

3/4 cup (135 grams) milk chocolate chips


  • Make Batter
  • 1Heat oven to 350 degrees F. Then line one or two baking sheets with parchment paper. (You don’t have to use parchment paper, it just helps with clean-up. If you do not wish to use it, a nonstick baking sheet will be fine.)

    2Sift the flour, ginger, cinnamon, ground cloves, baking soda and salt into a medium bowl, and then set aside.

    3In a large bowl, use a hand mixer to beat the butter until whipped and creamy. This takes about 30 seconds. With the mixer on medium speed, gradually add the sugar and beat into the butter until combined. Add the egg and molasses and beat until blended.

    4Scrape the sides and bottom of the bowl then add the flour mixture in three parts, just mixing until it disappears. Stir in chocolate chips.

  • Bake Cookies
  • 1Drop cookie mixture by rounded tablespoonfuls onto baking sheet(s). Gently press the cookie dough down towards the baking sheet. Bake cookies for 8 to 12 minutes or until edges are dry and tops are slightly cracked. Cool on baking sheets for 5 minutes then transfer to a cooling rack and cool completely.

Adam and Joanne's Tips

  • Store cookies in an airtight container for up to 3 days at room temperature or up to one week, if kept in the refrigerator.
  • Nutrition facts: The nutrition facts provided below are estimates. We have used the USDA Supertracker recipe calculator to calculate approximate values.

If you make this recipe, snap a photo and hashtag it #inspiredtaste — We love to see your creations on Instagram and Facebook! Find us: @inspiredtaste

Nutrition Per Serving Serving Size 1 cookie / Calories 192 / Protein 2 g / Carbohydrate 27 g / Dietary Fiber 1 g / Total Sugars 17 g / Total Fat 9 g / Saturated Fat 6 g / Cholesterol 28 mg / Sodium 191 mg
AUTHOR:  Adam and Joanne Gallagher
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14 comments… Leave a Review
  • So November 23, 2020, 6:52 pm

    Have you tried replacing the chocolate chips with chopped candied ginger? I have a child who loves ginger cookies but can’t eat chocolate – poor little guy….so I’m looking for a molasses based soft ginger cookie without chocolate….any ideas for other substitutions to the chocolate chips that would go well here?

    • Joanne September 23, 2022, 12:03 pm

      We have not use chopped candied ginger, but it should work just fine. You could also just leave the chocolate chips out.

  • Myra April 21, 2014, 2:16 pm

    Another wonderful recipe from Inspired Taste. You guys just have the touch. These cookies, in addition to your other wonderful cookie recipes (I’ve also made the chocolate chip cookies), were moist with the perfect hint of ginger. Easy to follow recipe and I’ve always found the videos an added bonus.

    Thank you again.

    • Joanne April 23, 2014, 2:17 pm

      Thanks Myra, we’re thrilled you enjoyed them.

  • Sharon November 18, 2013, 9:13 pm

    Hey guys, there is something wrong with the print version for this recipe. It just shows
    #ingredient# and #instruction# instead of the actual list.

    I have a few other recipes from here to try in the meantime, but I’d love to see that fixed so I can print it out in the same format as the others 🙂

    • Joanne November 20, 2013, 8:55 am

      Hi Sharon, Sorry about that! There was an error in the recipe, we have fixed it. You should be able to print now 🙂 Hope you love the cookies!

  • Caryn August 8, 2013, 2:48 am

    Best cookie ever! These came out delicious and super soft 🙂

    • Joanne August 8, 2013, 12:30 pm

      Awesome. We’ve got thin + crunchy ginger cookies on the list to share, too. These soft one’s just had to be first, though 🙂

  • JulieD November 1, 2012, 11:32 am

    I love this!! I have never baked with ginger before…I need too after seeing this!

    • Joanne November 1, 2012, 12:46 pm

      Yes, you should 🙂

  • Chung-Ah | Damn Delicious November 1, 2012, 3:26 am

    I haven’t had ginger cookies in ages! And just in time for the holidays! I’ve bookmarked this for Thanksgiving/Christmas time!

  • what katie's baking October 31, 2012, 1:50 pm

    mmm i love the combination of ginger and chocolate. what a great cookie recipe!

    • Joanne October 31, 2012, 2:21 pm

      thank you!

  • Abby@ Totes Delish October 31, 2012, 9:13 am

    Ginger+Chocolate= best combo for cookies!!


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