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Chewy, Cherry, Chocolate-Chip Ginger Cookies

By Cybele Tamulonis, Contributing Writer

August 31, 2026

A pile of chocolate-colored cookies on a plate on a red tablecloth. — CCG Cookies (Cherry Chocolate Ginger). Photo by Cybele Tamulonis.

Chewy, warmly spiced and studded with tart cherries and pools of chopped chocolate, these cookies fall somewhere between a ginger cookie and a really excellent chocolate chip cookie.

Ingredients

½ cup (1 stick) butter, softened

¼ cup neutral oil (I used avocado)

¾ cup granulated sugar

¼ cup molasses

1 large egg

2¼ cups all-purpose flour

1 teaspoon baking soda

2 teaspoons ground ginger

1 teaspoon ground cinnamon

¼ teaspoon ground cloves

¼ teaspoon ground nutmeg

½ teaspoon salt

¾ cup dried cherries, roughly chopped if large

4 ounces semisweet or dark chocolate, roughly chopped

Instructions

In a large bowl, beat the softened butter, oil and brown sugar until smooth and creamy. Add the molasses and egg, then beat until everything is thoroughly combined.

In a separate bowl, whisk together the flour, baking soda, ginger, cinnamon, cloves, nutmeg and salt.

Gradually stir the dry ingredients into the molasses mixture. Fold in the dried cherries and chopped chocolate, including all chocolate shards left on the cutting board.

Cover and chill the dough for about 30 minutes. Meanwhile, heat the oven to 350 F and line two baking sheets with parchment paper.

Scoop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches between the cookies. Gently flatten the tops just a little.

Bake for 10 to 12 minutes, until the edges are set but the centers still look slightly soft. Let the cookies rest on the baking sheet for 5 minutes before transferring them to a wire rack. They will firm up as they cool.

Noshing Notes

For bakery-worthy cookies, save a few pieces of chocolate and dried cherry to press into the tops before baking. A small sprinkle of flaky salt is also wonderful against the molasses and dark chocolate. These cookies are especially good slightly warm, when the chopped chocolate is still soft and melty.

Pairs Well With

A strong cup of coffee, black tea, hot cider or a cold glass of milk.

Waste Not Want Not

Chop up any collection of half-used chocolate bars hiding in the cupboard, dark, semisweet and milk chocolate can all mingle happily here. Store the cookies in an airtight container for up to five days, or freeze the baked cookies for up to three months. The portioned dough can also be frozen and baked straight from the freezer; simply add another minute or two to the baking time.

Cybele Tamulonis, Contributing Writer

Cybele is a writer and editor with more than 16 years in the publishing industry. An avid reader, you can usually find her with the latest new book release from the local library. She currently resides on a farm in Hardwick with her husband and four children. In her spare time, she writes historical fiction specific to New Jersey.