Chewy Chocolate Ginger Cookies w/ Chocolate Ganache


Chewy Chocolate Ginger Cookies w/ Chocolate Ganache Recipe

For all you ginger lovers, this recipe will be right up your alley! With smooth chocolate ganache sandwiched in-between two chocolate ginger cookies, these cookies certainly pack a punch!
20 min
30 min
50 min

8-10 Large cookie sandwiches


  • 2 cups all purpose flour
  • 1/2 cup cocoa powder
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground cloves
  • 3/4 cup unsalted butter, room temperature
  • 1/2 cup granulated sugar, plus 1/2 cup for rolling
  • 1/2 cup dark brown sugar
  • 1/3 cup molasses
  • 1 egg, room temperature
  • 4 oz chocolate, finely chopped
  • 1/3 cup heavy cream


  2. Adjust the oven rack to the middle position and preheat the oven to 325°F [165°C]. Line two baking sheets with parchment paper or silicone baking mats.
  3. In a medium bowl, whisk together the flour, cocoa powder, baking soda, ginger, cinnamon, salt, and cloves. Set aside.
  4. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, ½ cup of granulated sugar, and the brown sugar on medium-high speed until light and creamy, about 3 minutes. Stop the mixer and scrape down the sides of the bowl as needed. Add the molasses and mix on medium-low speed to combine. Stop the mixer and scrape down the sides of the bowl. Add the egg and vanilla and mix until fully incorporated.
  5. Sift the dry ingredients into the butter mixture. Mix on low speed only until incorporated. A few streaks of flour remaining is okay. Do not overmix the dough
  6. Remove the bowl from the stand mixer and use a spatula to give the dough one last stir, making sure to scrape down the bottom of the bowl.
  7. Place the remaining ½ cup [100 g] of granulated sugar in a small bowl. Using a 3-tablespoon cookie scoop, scoop the cookie dough and use your hands to shape the dough into a smooth ball. Roll the cookie in the bowl of sugar until all sides are generously covered.
  8. Continue scooping and rolling, placing the cookies on the prepared baking sheets, 3 in [7.5 cm] apart. The cookies will spread as they bake.
  9. Bake for 10 to 11 minutes, or until the cookies have puffed up and have cracks on top. The edges should be set. Do not overbake, or the cookies will be crispy instead of chewy.
  10. Remove the cookies from the oven and let cool on the baking sheet for 10 minutes before using a spatula to carefully transfer them to a wire cooling rack to cool completely. The cookies will deflate as they cool. Top with a sprinkle of granulated sugar if desired.
  12. Flip half of the cookies over so they’re flat-side up. Spoon about 2 teaspoons of the Chocolate Ganache onto the flat side of the flipped-over cookies. Top each with a second cookie, flat-side down, and gently press together to form a sandwich. Store the cookies for up to 4 days in an airtight container at room temperature. Once the cookie sandwiches are assembled, they should be stored in the refrigerator and eaten within 2 days.
  14. Place the chopped chocolate in a heatproof bowl.
  15. In a small saucepan over medium-low heat, heat the heavy cream until simmering. Do not let it boil. Pour the hot cream over the chocolate and let sit for 4 to 5 minutes. Whisk until smooth and shiny. Allow to sit at room temperature for about 30 minutes to thicken to a spreadable consistency.
  16. Use immediately or store tightly covered in the refrigerator for up to 2 weeks.

Tips / Notes

  • Adapted from The Sandwich Cookie Book by Heather Mubarak


Ginger cookies, Chocolate Ganache