Chocolate Gingerbread Cookies
Chocolate Gingerbread Cookies — Soft, moist gingerbread cookies, packed with chocolate chips and spices. Simple to make and perfect for cookie exchanges.
Chewy Chocolate Gingerbread Cookies
These chocolate gingerbread cookies don’t need much of an introduction — the name speaks for itself!
Gingerbread cookies are one of the most popular Christmas cookies on the planet. There are all sorts of ways to make them: thick, chewy, fluffy, crispy, lightly spiced, very spicy…you name it!
But I’ve never tried them with chocolate before!
For our chocolate gingerbread cookies we started with a cake-like cookie. Then we added rich dark cocoa and chocolate chips to make them something truly special. To finish off the magic, we coated these fluffy cocoa cookies in powdered sugar, for a little extra sweetness that perfectly balances the spiciness of the gingerbread dough.
When it comes to gingerbread cookies, I prefer a chewy texture, and these perfectly fit the bill! You’re going to love that rich chocolate flavor and spice combination!
Ingredients
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Now, this looks like a long ingredient list! Keep in mind that most of these are baking spices and simple pantry ingredients that you likely have on hand. This is why these chocolate gingerbread cookies have such a rich and complex flavor!
- 1/2 cup unsalted butter — at room temperature
- 1⁄2 cup dark brown sugar (packed)
- 1 1⁄2 teaspoon ground ginger
- 3⁄4 teaspoon ground cinnamon
- 1⁄4 teaspoon ground black pepper
- 1⁄4 teaspoon ground cloves
- 1⁄4 teaspoon ground nutmeg
- 1⁄4 teaspoon Kosher salt
- 1⁄2 teaspoon baking soda
- 1⁄2 cup molasses)
- 1 1⁄2 cups all-purpose flour
- 3 Tablespoons cocoa powder
- 2 cups semi-sweet chocolate chips
- 1⁄4 cup granulated sugar — for rolling
Kitchen Tools Used
- Baking Sheet
- Parchment Paper or Non-stick silicone baking mat
- Stand mixer or electric hand mixer with large mixing bowl
- Medium Cookie Scoop
- Wire rack
What is the Best Type of Cocoa to Use?
When it comes to cocoa, the main thing is to make sure you’re using baking cocoa, and not hot cocoa mix. Baking cocoa does not contain sugar and additives like drinking cocoa mix.
For baking cocoas, you may see labels such as “natural” or “Dutch Process” — so what’s the difference?
Natural baking cocoa is a bit acidic. Dutch process is a method of processing the cocoa powder that neutralizes some of that acidity, for a milder flavor. You can use any type of baking cocoa for this recipe, as long as it is unsweetened. So whether you’re going natural or prefer the smooth flavor of unsweetened Dutch-process cocoa powder, it’s all good!
Can You Make the Dough Ahead of Time?
Since the dough needs to chill before baking, this recipe lends itself to making the dough ahead of time. You can make the dough the day before if you’d like, and chill the dough in the fridge overnight.
When you’re ready to bake the cookies, remove the dough from the refrigerator and proceed with the baking directions later in this post.
Instructions
This is a fairly simple recipe, but you’ll need to allow a couple hours of prep time, to chill the dough. Keep that in mind as you plan ahead!
To Make the Dough
Add butter, brown sugar, and baking spices together in a large mixing bowl or the bowl of an electric mixer. Use the paddle attachment and cream the ingredients together on medium speed.
Add in the baking soda, continuing to mix until you have a thick paste that sticks to the sides of the bowl.
Mix in the molasses. Add cocoa and flour, blending until the flour mixture is completely incorporated.
Remove the bowl from your stand mixer and fold in the chocolate chips so that they are evenly distributed throughout the cookie dough.
Scrape the dough out of the mixing bowl and onto a large sheet of plastic wrap and gently spread the dough out to about an inch thickness. Fold the plastic up to completely cover the thick sheet of dough. Place in the refrigerator to chill for 2 hours.
To Bake the Cookies
Preheat oven to 325 degrees and coat two baking sheets with non-stick cooking spray. This is a little trick to help parchment paper stick to your pan. Line the pans with parchment paper while spray is still damp. Alternatively, you can use silicone baking mats (no spray needed).
Remove dough from fridge and discard plastic wrap. Pour the granulated sugar into a small bowl (or medium bowl for less mess) and set aside so it is handy.
Divide the dough into several large chunks, then further divide those chunks into smaller balls. You’ll want to end up with dough balls that are about 1 1/2 inch in diameter, about the size of a ping-pong ball.
Gently roll each ball in the bowl of granulated sugar, so that it is fully coated on the outside.
Place each sugar coated dough ball on your prepared baking sheet, leaving an inch or so of space between each cookie.
Bake at 325°F for 10-13 minutes, or until the edges of the cookies begin to crack. Transfer the cookies to wire racks to finish cooling.
How to Store Your Cookies
Once your cookies have cooled completely, move them to an airtight container. Keep them at room temperature, away from heat and light. Refrigeration is not needed.
You can also freeze these cookies in a large freezer bag or container.
More of our favorite Christmas Cookie Recipes
- Easy Eggnog Cookies
- Chocolate Peppermint Kiss Cookies
- Christmas Oreos
- Amish Sugar Cookies
- Iced Gingerbread Cookies
- Grinch Snowball Cookies
- Candy Cane Sugar Cookies
- Hot Cocoa Cookies
- Easy Bourbon Balls
Chocolate Gingerbread Cookies (printable copy)
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Chewy Chocolate Gingerbread Cookies
Ingredients
- 1/2 cup unsalted butter room temp
- 1/2 cup dark brown sugar packed
- 1/2 teaspoon ground ginger
- 3/4 teaspoon ground cinnamon
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon Kosher salt
- 1/2 teaspoon baking soda
- 1/2 cup molasses robust
- 1/2 cup all-purpose flour
- 3 Tablespoons cocoa powder
- 2 cups semi-sweet chocolate chips
- 1/4 cup granulated sugar for rolling
Instructions
To Make the Dough
- Add softened butter, brown sugar, and spices to bowl of stand mixer. Cream together with paddle attachment.
- Add in the baking soda, mixing until you have a thick paste that is consistent in color.
- Thoroughly beat in the molasses.
- Continue mixing, adding the flour and cocoa, until completely incorporated.
- Stir in the chocolate chips.
- Scrape the dough onto a large sheet of plastic wrap and press dough down to about 1 inch thick. Cover dough and chill in fridge 2 hours.
To Bake the Cookies
- Preheat oven to 325°F and line two baking sheets with non-stick silicone mats or parchment paper.
- Pour the 1⁄4 cup of granulated sugar into a small bowl.
- Remove the dough from the refrigerator and discard plastic wrap. Divide dough into balls about 1 1/2 inch in size. You should have about 2 dozen.
- Roll each ball in the granulated sugar until coated.
- Place dough balls on prepped cookie sheet, about an inch apart. Bake at 325°F for 10-13 minutes, until the edges of the cookies just start to crack. Move to wire rack to cool.
Nutrition
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Hi Stacey,
Another great recipe! These cookies look amazing, and the blend of gingerbread and chocolate is just the right amount of fun and tasty. I am literally bookmarking your recipes and will be making many of them this holiday season. Thanks a lot for sharing this amazing recipe. I can’t wait to try this out. Keep posting more, I really look forward to collecting a ton of recipes from you and then trying them out on special occasions.