chocolate ginger cookies


  • 1 cup (120 grams) All-Purpose Flour
  • 1/2 cup (43 grams) cocoa powder
  • 1/2 cup (100 grams) granulated sugar
  • 1/4 cup (50 grams) brown sugar, packed
  • 1 1/2 teaspoons ground ginger powder
  • 1/2 teaspoon ground cinnamon powder
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/4 cup (60 mL) vegetable oil
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup semisweet chocolate chips
  • 3/4 cup (85 grams) powdered sugar


  1. In a large mixing bowl, whisk together the flour, cocoa powder, granulated sugar, brown sugar, spices, baking powder, and salt. Mix in the vegetable oil, eggs, and vanilla, stirring until a uniform batter forms. Stir in the chocolate chips 
  2. Place cookie dough in the refrigerator for 2 hours (or overnight) until completely chilled through.
  3. Preheat oven to 350 degrees F (180 degrees C).
  4. Place powdered sugar in a small bowl. Set aside.
  5. Roll chilled cookie dough into 1-inch balls. Drop cookie dough balls into the powdered sugar and coat evenly on all sides. Place balls at least 2-inches apart onto a cookie sheet.
  6. Bake for 10-13 minutes, or until cookies have a crackled appearance. Allow cookies to cool for 5 minutes before transferring them to a cooling rack to cool completely.