Chewy Chocolate Gingerbread Cookies
Chewy chocolate gingerbread cookies are one of my all-time favorite holiday cookies. These cookies are like a combination of a chocolate sugar cookie, gingerbread cookie, and a molasses cookie.
Welcome back to 12 Days of Cookies, day 8! Today I’m sharing with you one of my top 5 favorite Christmas cookies- Chewy Chocolate Gingerbread Cookies!
Around the holidays, chewy chocolate gingerbread cookies are a must-bake in my household. There’s something about the combination of chocolate chunks, fresh ginger flavor, and a chewy cookie that just really hits the spot. Chocolate and gingerbread might be an unlikely pairing, but it works!
This recipe is inspired by a Martha Stewart cookbook and has been a go-to holiday cookie of mine for years!
What's in chewy chocolate gingerbread cookies?
Here’s the list of ingredients you’ll need to make these cookies:
- All-purpose flour
- ginger, ground
- cinnamon, ground
- cloves, ground
- nutmeg, ground
- Unsweetened cocoa powder
- Unsalted butter
- Freshly grated peeled ginger
- Dark brown sugar
- Molasses
- Baking soda
- Boiling water
- Semi-sweet chocolate, cut into chunks
- Granulated sugar
How to make chewy chocolate gingerbread cookies
All the steps, tips, and tricks you need to know to make these cookies!
ONE: Set up
First, line two baking sheets with parchment paper and set them aside.
TWO: make the dough
Next, in a bowl, sift together the flour, ground ginger, cinnamon, cloves, nutmeg, and cocoa.
In the bowl of an electric mixer fitted with the paddle attachment, cream together the butter and freshly grated ginger on medium speed until light and fluffy, about 4 minutes.
Tip: peel the ginger and use a cheese grater to get the grated ginger.
Add the brown sugar and beat until combined. Add molasses and combine.
In a small bowl, dissolve the baking soda in the boiling water.
Tip: microwave the water in a microwave-safe bowl or pyrex cup to get it to boiling; it shouldn’t take very long.
Beat half of the flour mixture into the butter mixture, and then add the baking soda mixture. Then, add the remaining half of the flour mixture.
Mix in your chopped chocolate chunks.
Tip: use a semi-sweet chocolate bar and chop into 1/4 inch chunks.
Turn the dough out onto plastic wrap and pat it out to about 1 inch thickness. Cover the dough with the wrap and refrigerate until the dough is firm, about 2 hours or overnight.
THREE: bake
Preheat the oven to 325°F. Roll the dough out into 1 1/2 inch balls and place 2 inches apart on your prepared baking sheet. Chill the dough balls for an additional 20 minutes.
After the dough has chilled, roll them in granulated sugar. Bake the cookies until the surfaces just begin to crack, about 10-12 minutes, rotating the baking sheet halfway through the baking time.
Let the cookies cool for 5 minutes, and then transfer to a wire rack to cool completely.
For maximum deliciousness, enjoy the cookies the same day. Otherwise, store the cookies in an airtight container for up to 5 days.
How many cookies does this recipe make?
This recipe makes 2 dozen chewy chocolate gingerbread cookies.
If you make these, or any other cookie from my 12 Days of Cookies series, let me know by leaving a comment here or tagging me on Instagram! I love to see what you guys make.
Happy baking and happy holidays!
Click here to see the whole 12 Days of Cookies Collection!
Chewy Chocolate Gingerbread Cookies
Chewy Chocolate Gingerbread Cookies are seriously a treasure. With fresh ginger, chocolate chunks, and a coating of sugar on top, these will blow your mind. These cookies are one of my family’s favorite that we just have to make every year!
- 1 1/2 cups plus 1 tablespoon all-purpose flour
- 1 1/4 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 1 tablespoon unsweetened cocoa powder
- 1/2 cup 1 stick unsalted butter (room temperature)
- 1 tablespoon ginger (freshly grated and peeled )
- 1/2 cup dark brown sugar (packed )
- 1/2 cup molasses
- 1 teaspoon baking soda
- 1 1/2 teaspoons boiling water
- 7 ounces good quality semi-sweet chocolate (cut into 1/4 inch chunks)
- 1/4 cup granulated sugar (for rolling)
- Line two baking sheets with parchment paper and set aside.
- In a bowl, sift together flour, ground ginger, cinnamon, cloves, nutmeg, and cocoa powder. In the bowl of a stand mixer fitted with the paddle attachment, cream together butter and fresh ginger on medium speed until light and fluffy, about 4 minutes. Add brown sugar; beat until combined. Add molasses and beat until combined.
- In a small bowl, dissolve baking soda in boiling water. Beat half of the flour mixture into the butter mixture. Beat in baking soda mixture, then remaining half of flour mixture. Mix in chopped chocolate. Turn out dough onto plastic wrap. Pat out to 1 inch thickness and seal the dough with wrap. Refrigerate until firm, about 2 hours or overnight.
- Preheat oven to 325°F. Roll dough int 1 1/2 inch balls, place 2 inches apart on baking sheets. Chill for 20 minutes. Roll in granulated sugar and bake until surfaces just begin to crack, about 10-12 minutes, rotating baking sheets halfway through. Let cool 5 minutes, and then transfer to wire rack to cool completely. Enjoy cookies right away or store in airtight container for up to 5 days.