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Chocolate Ginger Sparkles

Recipe Author Jessie Sheehan
Course Dessert
Cuisine Cookies


  • 1 1/2 cup bread flour
  • 1/4 cup dutch process cocoa powder
  • 1 1/2 tsp baking soda
  • 3/4 tsp salt
  • 1 Tbsp ground ginger
  • 1 tsp cinnamon
  • 1/4 tsp cloves
  • 1/4 tsp white pepper
  • 6 oz chocolate chips
  • 1/4 cup molasses
  • 2 Tbsp dark corn syrup
  • 1 large egg
  • 1 yolk
  • 1 stick unsalted butter melted, cooled slightly
  • 3/4 cup dark brown sugar
  • Granulated sugar for rolling


  • Combine the bread flour, cocoa powder, baking soda, salt, ginger, cinnamon, cloves, and white pepper in a medium sized bowl and whisk thoroughly. Add the chocolate chips and whisk again. Set aside.
  • Spray a two cup measuring cup (or whatever size you have handy that has a 1/4 cup measurement) with cooking spray, and add the molasses, corn syrup, egg and yolk (the cooking spray coats the measuring cup and makes pouring the molasses and corn syrup into the mixing bowl a whole lot easier). Whisk until incorporated and set aside.
  • Add the melted butter and sugar to the bowl of a stand mixer fitted with the paddle attachment, and mix on medium to medium high until the two are fully incorporated and the mixture lightens slightly and is thick and glossy (don't be afraid to let this go for a while). Reduce the speed on the mixer to medium low and add the molasses mixture, scraping the measuring cup with a rubber spatula. Stop the mixer and scrape the bowl to ensure the molasses mixture and sugar/butter mixture are incorporated.
  • With the mixer on low, add the dry ingredients until the dry is about three-quarters of the way incorporated into the wet. Remove the bowl from the mixer and, using a rubber spatula, incorporate the remaining dry into the wet by hand. Place the stand mixer bowl into the refrigerator and let the dough rest for 30 minutes.
  • Remove the bowl from the refrigerator, and using a cookie scoop, scoop the cookie dough onto a parchment lined cookie sheet. Place in the refrigerator for 24 to 36 hours.
  • When you are ready to bake the cookies, preheat the oven to 350 degrees and remove the scooped cookie dough from the fridge. Place the granulated sugar in a small bowl, and roll each cookie in the sugar before placing it on a parchment-lined tray. Bake the cookies, one tray at a time, for 10 to 11 minutes, rotating the cookies at the halfway point. The cookies are done when they are cracking, craggly and dry-ish. After removing the cookies from the oven, press on each cookie lightly with a spatula.


Baked cookies will keep tightly covered on the counter for up to three days, frozen scooped cookie dough will keep up to a month in the freezer, and you can even freeze baked cookies and enjoy those for up to a month as well.