Chocolate-Cherry Ginger Cookies

By Yossy Arefi

Published Dec. 8, 2021

Chocolate-Cherry Ginger Cookies
Anna Williams for The New York Times. Food Stylist: Susan Spungen. Prop Stylist: Sarah Smart.
Total Time
45 minutes
Rating
4(1,105)
Comments
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These are the kind of cookies that make you want to cozy up under a warm blanket with a cup of tea and a good book. Packed full of warming spices, they have soft, chewy centers and crisp edges, and are punctuated by melty puddles of milk chocolate and tart dried cherries. They come together quickly too; no need to soften butter or chill dough. Feel free to substitute dark chocolate for a more deeply chocolaty cookie, but in either case, use chopped bar chocolate and not chips for the meltiest, tastiest bites. You can also substitute dried cranberries for the cherries.

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Ingredients

Yield:24 cookies
  • ½cup/100 grams turbinado sugar
  • ¾cup/150 grams granulated sugar
  • 6tablespoons/85 grams unsalted butter, melted and warm
  • 2tablespoons grapeseed or other neutral oil
  • 2tablespoons Dutch-process cocoa powder
  • 2¼teaspoons ground ginger
  • 1teaspoon ground cinnamon
  • ½teaspoon freshly grated nutmeg
  • ¼teaspoon ground cloves
  • ¾teaspoon fine salt
  • ¼cup/75 grams unsulfured molasses
  • 1large egg
  • 1¾cups/225 grams all-purpose flour
  • 1¾teaspoons baking soda
  • 1cup/140 grams roughly chopped milk chocolate bar
  • ½cup/75 grams dried cherries or cranberries, roughly chopped
Ingredient Substitution Guide
Nutritional analysis per serving (24 servings)

166 calories; 6 grams fat; 3 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 1 gram polyunsaturated fat; 26 grams carbohydrates; 1 gram dietary fiber; 18 grams sugars; 2 grams protein; 103 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Place racks in the top and bottom thirds of the oven and heat oven to 325 degrees. Line 2 sheet pans with parchment paper. Put the turbinado sugar in a shallow bowl and set aside.

  2. Step 2

    To a large bowl, add the granulated sugar, butter, oil, cocoa powder, ginger, cinnamon, nutmeg, cloves, and salt, and whisk to combine.

  3. Step 3

    Add the molasses and egg to the bowl, and whisk until smooth. Add the flour and baking soda, and stir with a rubber spatula until a few streaks of flour remain.

  4. Step 4

    Add the chopped chocolate and cherries, and stir until well-combined and the flour is completely incorporated and no longer streaky.

  5. Step 5

    Portion the cookies into 24 balls that are roughly 2 tablespoons/35 grams each, roll them in the turbinado sugar, and place them on the prepared baking sheets, 12 cookies per sheet.

  6. Step 6

    Bake the cookies for 15 to 17 minutes, rotating the sheets from front to back and top to bottom halfway through, until crackly on top but still quite soft in the center. Cool the cookies completely on the baking sheets, then store in an airtight container at room temperature for up to 4 days.

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Ratings

4 out of 5
1,105 user ratings
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Comments

Susan Gifford

Amazing, delicious cookies! I'm a huge fan of Yossi Arefi's recipes. My only suggestion with this one (and some of her others, actually) is that you mix the flour and baking soda together before adding them to the rest of the ingredients. You lose the one-bowl appeal but won't risk finding scary clumps of baking soda while you're mixing the dough. Cleaning out a bowl that only had a little flour in it is a small price to pay to be sure your leavener is properly distributed.

V

I wasn’t sure about chocolate and ginger, but I’m not sure about most things these days. They are delicious!! Obligatory substitutions—I swapped the same amount of brown sugar for the turbinando and did half cherry/cranberry and half milk/dark chocolate. A great recipe for procrastinating finals.

carrie

These are the best cookies I’ve ever made - and I make a lot of cookies.

Dana Zia

These are my new favorite cookies! I tried them as directed the first time, which they were pretty good but IMHO they needed more spices. The second batch was perfect with chopped fresh ginger, (lots) cranberries, and DARK chocolate instead of milk. Perfecto!

Julie

Made these for the first time today and they're excellent. I did not have milk chocolate on hand so I used dark chocolate chips, and I used cherry infused craisins. I think they need more dried cherries/craisins in them but I'm happy I used dark chocolate because I feel they would of been too sweet with the milk chocolate. I will make these again.

Sarah

I’ve made these several times and would suggest 1. Using chocolate chunks rather than chips. I also found that milk chocolate tasted better than semi-sweet chocolate in this recipe when using a dark cocoa powder. 2. Use the recommended turbinado sugar rather than white sugar to coat the cookies. Not only does the sugar create nice texture, but it lends a different, richer flavor to the cookie than does a white sugar. 3. I used a little more ground ginger than called for to give it a real kick. 4. The cherries versus craisins really add to the richness of the cookie. 5. I’ve used regular and special dark cocoa powder. Both are good, but the dark cocoa powder gives the cookie a deeper flavor.

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