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Ginger Molasses Cookies with Chocolate Chunks

Here we go. I blinked and there went Thanksgiving. And now, we’re weeks away from Christmas and New Year’s and I’m still shopping for gifts, trying to figure out what we’ll do on New Year’s Eve, and thinking about how much baking I can physically cram into the next few weeks.

There’s a frantic nature to the season, a consistent buzz. Everyone running around picking up last-minute things, trying to wrap up projects at work, fluttering from party to party, red-cheeked and wind-blown, full of warmth in our bellies.Not everyone takes to this time of year with cheer and there are probably plenty of folks who rebel against the saccharine-fueled sentiments and food, the consumerism, and the need to feel popular and loved.

As for me? I relish this time of year that starts with a turkey feast and ends with fireworks and a reluctant, anti-climactic return to office life. Much like the Sunday blues, I find that the holiday season can sneak up on you because you spend so much time looking forward to all of the merriment and vacation and drinking and eating, only to find yourself back in the saddle, often at full speed. I loved Kimberley’s post about treating ourselves at this time, and I’m fully onboard with letting yourself over-indulge, splurge, and lather yourself in whatever it is that makes you feel good about life β€” be it reading, traveling, buying yourself something nice, or cookies.

Personally, I’m planning on taking advantage of the fact that I have limited mobility and a raging appetite for carbs and sweets. If there’s ever a time for me to overdo Β it with sweets, I’d say it’s now that I’m nearly 8 1/2 months pregnant. So let’s do this, people. I like a soft ginger cookie as much as anything else, but I say, why not add a bunch of chocolate to it? So that, with every bite, you get that spicy kick of my favorite seasonal cookie AND a gooey, run-down-your-finger pocket of melted chocolate at the same time. There’s no good reason to say no right now. So here we go.

Ginger Molasses Cookies with Chocolate Chunks
*makes about 16 cookies
adapted from Flour

1 1/2 sticks of unsalted butter, melted and cooled
3/4 cup of brown sugar
1/4 cup of unsulphured molasses
1 large egg
1 cup of all-purpose flour
1 cup of whole wheat pastry flour
1 teaspoon of baking soda
1 teaspoon of ground ginger
1/2 teaspoon of ground cinnamon
1/2 teaspoon of kosher salt
1/4 teaspoon of ground cloves
3 ounces of roughly chopped dark chocolate
Turbinado sugar, for coating the cookies

1. Combine the butter, brown sugar, molasses and egg in the bowl of a stand mixer fitted with a paddle attachment. Mix on low speed until combined.
2. Add the flours, baking soda, and spices to a medium bowl. Stir to combine, then add the dry mixture to the bowl of the stand mixer. Beat until just mixed. Next, add the chocolate and mix on the lowest setting until it has been evenly incorporated into the dough.
3. Transfer the dough to an airtight container and refrigerate for 3-4 hours, or overnight. You can store unbaked cookie dough in the fridge for up to one week, so don’t bake more than you think you’ll eat in a day or two.
4. Preheat your oven to 350 degrees F. Line a baking sheet or two with parchment paper (depending on if you’re making a full or half batch of cookies). Use an ice cream scoop to scoop dough into golf ball-sized rounds. Roll each ball of dough in turbinado sugar until they are fully coated, then transfer to the baking sheet. Space cookies about 2 inches apart.
5. Bake for 16-18 minutes, rotating halfway through, until the cookies are cracked on top but just barely set (they’ll firm up as they cool).
6. Transfer cookies to a wire rack to cool.

Musical Pairings: TV on the Radio – Return To Cookie Mountain + Ginger Molasses Cookies with Chocolate Chunks

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Posted by Kasey

Kasey is the food editor and co-founder of Turntable Kitchen. She loves dark chocolate, warm crusty bread, and traveling to new places. She speaks Russian, but does not like vodka.

  • I’m so ready to do this with you.

  • p.s. I wanted to look at Flour yesterday while waiting for a sandwich but found I couldn’t sneak the cafe’s copy at my current size

  • Mmmm, these look good. I love making gingery-molassesy treats this time of the year. But never with chocolate! I’ll have to give this a try.

  • Abby @ The Frosted Vegan

    Ohh those chocolate chunks are calling my name!

  • I love how classic and yet over-the-top these cookies are! Molasses AND ginger AND chocolate – OM NOM etc.

  • Oh yes, I know exactly what you mean about the holiday season. I relish every minute of it but it seems to be gone in a flash of Christmas parties and holiday baking. Speaking of which, these cookies sound right up my street. I love the addition of chocoalte chunks – guaranteed to make every cookie better!

  • Yay!

  • Hahah! Hope you’re feeling well, friend! My belly is getting bigger and bigger every day, I wonder how much more it could grow!

  • Oh, it is a divine combination..but, maybe that’s because I’m a crazy chocoholic πŸ˜‰ Happy holidays, Brandon!

  • That’s the idea πŸ˜‰ Happy holidays!

  • I say: always add chocolate πŸ˜‰ Happy holidays!

  • I feel like this season flies by faster and faster every year, it’s crazy! Time to start making lists of things to look forward to in 2013. Happy holidays, Kathryn.

  • Just made the dough and will bake up tomorrow for my holiday party … can’t wait!

  • Awesome! Let me know how you like them!

  • erin @ yummysupper

    Kasey, those cookies scream holidays to me. The light dusting of sparkly sugar, the rich molasses, and that melty chocolate kills me. Yum!

    I’m glad you’re letting your belly have some good treats. I cannot believe you are weeks away from the bambina’s arrival. I’m so excited for you guys.

    I hope the holidays treat you right and that you have a peaceful new year.



  • OK OK OK! My mind is officially blown. Did I miss this recipe in Flour? I’m going to have to check it out. 1) I’m obsessed with ginger molasses cookies and 2) Chocolate chips?!?!?! What?!?!?! Yeah, I’m freakin’

  • Nicole

    Seriously! How is it almost Christmas?!? I love the sparkly sugar crust on your cookies and high five on the addition of chocolate. I can see how this would be an excellent season for your cute pregnant self πŸ™‚

  • Oh yes, this belly is definitely getting plenty of treats πŸ˜‰ Happy holidays to you and your family! I hope you are enjoying the season. xo

  • My eye didn’t land on it for a while (clearly, I’ve had the book for quite some time!). I could eat ginger molasses cookies all year round, and let’s face it – I can add chocolate to anything.

  • I know, right?! The sparkly sugar crust is maybe the best part of ginger cookies (aside from chocolate) πŸ˜‰ Are you baking up a storm?! xo

  • Lori Bonati-Phillips

    I just got home from the ATM, which is inside of the grocery store, which caused me to impulse-buy a bag of white chocolate chips, and now I’m going to have to see how ginger and white chocolate go together.

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