Chocolate Dipped Soft Ginger Cookies

Ingredients (~18 cookies)

• 2 2/3 cups all-purpose flour
• 1 3/4 tsp baking soda
• 3/4 tsp Diamond Crystal kosher salt
• 1/3 cup cocoa powder
• 1 1/2 tsp ground ginger
• 1 tsp cinnamon
• 3/4 tsp ground cloves
• 3/4 cup unsalted butter, room temperature
• 1/3 cup granulated sugar
• 1/3 cup brown sugar
• 1/3 cup molasses
• 1 large egg
• 3/4 cup semi-sweet chocolate chips
• 3 tbsp unsalted butter
• 1 1/2 tbsp whole milk
• 3/4 cup granulated sugar for rolling

Mix the Dry Ingredients

In a medium mixing bowl, whisk together the flour, baking soda, salt, cocoa powder, ginger, cinnamon, and cloves until fully combined.

Set this aside – you’ll add it to the wet ingredients in batches.

Cream Butter and Sugars

In the bowl of a stand mixer, beat the butter with both sugars until light and fluffy – this takes ~3-4 minutes.

Turn off the mixer and add the molasses and egg. Beat until smooth, about 1 minute.

The molasses will make the mixture look a bit darker and glossy.

Combine Wet and Dry Ingredients

Add about 1/3 of the flour mixture to the butter mixture and mix on low until just combined.

Repeat with the remaining flour mixture in two more additions, scraping down the sides of the bowl after each addition.

The dough will be soft and slightly sticky. Cover the bowl and refrigerate for 30 minutes – this makes it easier to handle.

Shape and Coat the Cookies

Preheat your oven to 350F and line two baking sheets with parchment paper.

Pour the 3/4 cup of granulated sugar for rolling into a small bowl.

Using a cookie scoop or tablespoon, scoop out ~1 tablespoon of dough and roll into a ball. Roll each ball in the sugar until fully coated.

Place the coated dough balls on the lined baking sheets about 2 inches apart.

Bake the Cookies

Bake for 10 minutes – the cookies will look set but still soft.

Let the cookies cool on the baking sheet for ~5 minutes, then use the back of a flat spatula to gently press each cookie down to about 1/4 inch thickness.

This flattening step gives you more surface area for the chocolate dip later.

Move the cookies to a wire rack and let them cool completely before dipping.

Make the Chocolate Dip

Place the chocolate chips, butter, and milk in a small saucepan.

Heat over medium heat, stirring continuously, until the chocolate is completely smooth and glossy – this takes ~3-4 minutes.

The mixture should be fluid enough to dip but not so thin that it drips right off.

Dip the Cookies

Once the cookies are completely cool, dip each one halfway into the melted chocolate.

Let any excess chocolate drip off, then place the dipped cookies back on the wire rack.

The chocolate will set in ~15-20 minutes at room temperature, or you can pop them in the fridge for ~5 minutes to speed it up.