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Chocolate Triple Ginger Snap Cookies

Ginger and chocolate combine in Chocolate Triple Ginger Snap Cookies for a must make holiday treat!
Course Dessert
Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Author Deb | Cooking on the Front Burner


  • 1 1/2 cups all-purpose flour
  • 2 tablespoons unsweetened cocoa powder
  • 1 1/2 teaspoons ground ginger
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground nutmeg
  • 1/2 cup unsalted butter room temperature
  • 1/2 cup lightly packed brown sugar
  • 1 teaspoon fresh ginger peeled and grated
  • 1/3 cup molasses
  • 1 teaspoon baking soda
  • 2 tablespoons very hot water
  • 6 ounces milk chocolate chips
  • 1/4 cup diced crystallized ginger
  • Sugar for dusting


  1. In a medium mixing bowl combine flour, unsweetened cocoa, ground ginger, cinnamon, cloves, and nutmeg. Set aside.
  2. Ina large bowl, beat together butter, brown sugar, and fresh ginger until fluffy, about 1 minute. Add molasses, and mix until completely incorporated, scraping sides of bowl as needed.
  3. Add flour mixture to butter mixture in two additions, mixing until just combined after each addition.
  4. Fold in chocolate chips and crystallized ginger by hand.
  5. Refrigerate cookie dough for at least one hour, to overnight.
  6. Preheat oven to 350 degrees F. Line a baking sheet with a Sil-Pat or parchment paper.
  7. Place about 1/3 cup sugar in a small bowl.
  8. Scoop dough by the heaping tablespoon full (or use a small cookie scoop) and then roll each scoop into a ball with your hands. Roll each dough ball in sugar until completely coated. Place on prepared baking sheet about 1 1/2-inches apart.
  9. Bake for 10 to 12 minutes, or until cookies are cracked on top and firm around the edges. {My cookies looked like a ball until the last 2 to 3 minutes of baking, don't worry if yours do the same.}
  10. Remove from oven and allow to cool on pan for 5 minutes. Then transfer to a wire rack to cool completely.