Chewy Chocolate Ginger Cookies

Aloha from Hawaii! My family is fortunate enough to be taking a vacation on the glorious island of Kauai, and it could not be more wonderful. We’re enjoying the beautiful mountain scenery, glittering ocean waves, a warm salty breeze and the sun! I hear it was a white Christmas back in Seattle but I’m perfectly content to have spent my Christmas snorkeling and lounging by the water.

However, I do love holiday cookie recipes, so here’s another one that I tried out before we left! I adapted the recipe from Martha Stewart, increasing the cocoa powder and using natural instead of Dutch-processed. I used candied ginger chips instead of grated fresh ginger, and I also increased the amount of sugar, since otherwise the dough was a little too bitter from the molasses. I loved the combination of ginger and chocolate, and these cookies turned out wonderfully chewy, and when they were warm from the oven the insides of the cookies were still gooey, and combined with the melty chocolate chips they were amazing. The crackly tops and the sparkly sugar make these cookies nice and festive for the holidays, although I would welcome these any time of the year! Here’s the recipe I used.

Chewy Chocolate Ginger Cookies

Adapted from Martha Stewart

Makes about 40 cookies


1 ½ cups all-purpose flour

2 tbsp natural cocoa powder

1 ½ tsp ground ginger

1 tsp cinnamon

½ tsp cloves

¼ tsp nutmeg

1 tsp baking soda

½ tsp salt

½ cup (1 stick) unsalted butter, softened

½ cup brown sugar

¼ cup granulated sugar

1 tsp vanilla extract

½ cup unsulfured molasses

¾ cup semisweet or bittersweet chocolate chips

½ cup candied ginger pieces

2 tbsp granulated or turbinado sugar, for sprinkling (I ended up using both)


Sift together the flour, cocoa powder, spices, baking soda, and salt in a small bowl.

In a medium bowl, cream together the butter, sugars, vanilla, and molasses until well combined. Stir in the dry ingredients and mix until well combined, then add the chocolate chips and candied ginger. Mix until the chips and ginger are evenly distributed throughout the dough.

Cover and chill at least 2 hours, or overnight. When ready to make the cookies, preheat the oven to 325˚F. Using a small cookie scoop (about 1 tbsp of dough per cookie), scoop out the dough and roll into a ball, then roll in the granulated or turbinado sugar. Flatten slightly and place on cookie sheets about 1 ½ inches apart.

Bake for 8-9 minutes, until cookies have nice crackly tops, then remove from oven and allow to cool a couple minutes before removing from cookie sheets and transferring to racks or plates to cool completely. Enjoy!



Molasses Ginger Cookies and a Swim Workout

Hello! I just saw that my last post was several months ago so… I’m alive! I have also relocated to Seattle, to start physical therapy school at the University of Washington! We had our first three days of school this week, and, as it turns out, grad school is not a joke. These cookies were the result of some Friday night stress baking after getting a little bit overwhelmed by all the work we have for all of our classes already. It seems a little surreal to me that I’m actually starting PT school, after working towards it for so many years, but I’m sure the workload will soon bring me back into reality. One of my favorite things about being in Seattle is the views of Mount Rainier that pop up everywhere! Here’s just one of the views we have from campus (on a clear day).


Anyway, onto more important things: cookies! It’s officially falltime, the leaves are starting to change color (I’m living in a place that actually has some weather now!), and, the clearest indicator, Trader Joe’s has started to carry pumpkin products! My plan is to do a review of all the TJ’s pumpkin products that I’ve tried, so hopefully that will come soonish.

Last night, I wanted to make some cookies, and I had just bought some molasses, but I realized I had no eggs. Whammy. Well, as it turns out molasses is a pretty great substitute for eggs, and gives the cookies structure and chewiness! I found this recipe from Spice Up The Curry, and doubled it, upping the spices a little bit, as is my habit. The results were an amazingly chewy, spicy cookie with a crackly sugar crusted top. Delicious! Here’s the recipe I used:

Molasses Ginger Cookies

Makes about 30 cookies


2 cups all-purpose flour

1 tsp baking soda

1 tsp baking powder

1/2 tsp salt

2 tsp ground ginger

1 1/2 tsp ground cinnamon

1 tsp ground nutmeg

1/2 tsp ground cloves

1/2 cup (1 stick) unsalted butter, softened

1/2 cup granulated sugar, plus a little more for rolling

1/4 cup brown sugar

1/2 cup unsulphured molasses

1 tsp vanilla extract

2 tsp water


Sift together the flour, baking soda, baking powder, salt, and spices.

Cream together the butter and sugar until a smooth paste forms. Add the molasses, vanilla, and water, and beat until well-combined.

Add the dry ingredients to the wet and stir together until a thick, slightly crumbly dough forms. Cover and refrigerate for 20-30 min to help the dough hold together.

When ready to start rolling the cookies, preheat the oven to 350˚F and pour a little granulated sugar into a shallow dish.

Scoop out about 2 tsp of dough, roll into a ball (you may have to smush it a little with your hands to help it stay together), then flatten and lightly press one side into the sugar. Place the cookie, sugar side up, on a baking sheet. Place them a couple inches apart, as they will spread a bit. Repeat until your baking sheets are full. Bake for 8-9 minutes, until the tops are crackly. Remove and allow to cool before removing and eating. Enjoy!


Now for the second part of this post, a swim workout! This is mostly for my sister’s benefit and my own use for inspiration for future workouts, but perhaps someone else can find these of use. One thing that’s very sad about moving out of California is the lack of outdoor pools here. Sigh. But it hasn’t stopped me from swimming! Here’s a workout I did earlier this week:

4400 yard Energy System Monday

200 free, non free, pull

6×50 kick/swim, 100 pull

4×50 kick/swim, 200 pull

2×50 kick/swim, 300 pull

2×50 fly/free, 300 pull

4×50 fly/free, 200 pull

6×50 fly/free, 100 pull

4x(150 IM, double odd strokes on odd 150s, double even strokes on even 150s, 3×50 fast free)

200 easy

4400 yds