Chocolate Gingerbread Cookies Recipe

Name: Chocolate Gingerbread Cookies
Prep time: 15 min
Cook time: 12 min
Total time: 147 min
Ingredients: 1/2 cup (115g or 1 stick) unsalted butter, at room temperature; 1/2 cup (110g) packed dark brown sugar; 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 (150g) dark, full, or robust molasses (not "blackstrap"); 1 tablespoon fresh grated ginger; 1 1/2 cups (210g) all-purpose flour; 2 tablespoons Dutch-processed cocoa; 1 cup (200g) semi-sweet chocolate chips; 1/4 cup (50g) white granulated sugar, for rolling the cookies

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When I bake these chocolate gingerbread cookies, the entire kitchen smells of wintry spices. It's impossible not to feel like the holidays have arrived.

Deep dark chocolate and fresh grated ginger sets these cookies apart from the other cookies on the holiday cookie plate.

Most gingerbread and gingersnap cookies don’t quite have enough gingery “snap” to them for me. My solution is to use actual fresh-grated ginger in the dough. It sounds fussy, but once you start using the fresh ginger, it's hard to go back to plain ground ginger.

The fresh ginger also gives the cookies a warm heat that makes a great contrast to the earthier chocolate.

The ingredient list for these cookies may seem daunting, but don’t worry. You probably already have most of the spices in your spice drawer, and the others are easy to find at the grocery store.

The whole recipe comes together quickly, but keep in mind that you'll need to chill the dough for a minimum of 2 hours before shaping the cookies into balls, plus another 20 minutes of chilling before baking them. The dough is soft and you need to chill it to be able to handle it.

Trust me: one bite of these soft, chewy cookies and you’ll realize they are well worth any amount of fuss!

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Chocolate Gingerbread Cookies

Prep Time 15 mins

Cook Time 12 mins

Chilling 2 hrs

Total Time 2 hrs 27 mins

Servings 24 servings

Yield 24 cookies

Make sure to use dark, full, or robust molasses, but avoid blackstrap molasses. It will give the cookies an overwhelming bitter flavor.

1/2 cup (115g or 1 stick) unsalted butter, at room temperature
1/2 cup (110g) packed dark brown sugar
1 1/2 teaspoons 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 (150g) dark, full, or robust molasses (not "blackstrap")
1 tablespoon fresh grated ginger
1 1/2 cups (210g) all-purpose flour
2 tablespoons Dutch-processed cocoa
1 cup (200g) semi-sweet chocolate chips
1/4 cup (50g) white granulated sugar, for rolling the cookies

Stand mixer

Cream together the butter, brown sugar, and spices:

Place the butter, brown sugar, ground ginger, cinnamon, black pepper, cloves, nutmeg, salt and baking soda in the bowl of a stand mixer fitted with a paddle attachment. Cream the ingredients together until they form a uniform colored paste that clings to the side of the bowl.

Irvin Lin

Irvin Lin
Make the cookie dough:

Add the molasses and fresh grated ginger and beat to incorporate. Add the flour and cocoa, and beat until you see no more dry streaks of flour. Add the chocolate chips and mix until they are evenly distributed in the dough.

Irvin Lin

Irvin Lin

Irvin Lin
Chill the dough:

Scrape the dough onto a piece of plastic wrap. The dough will be soft and sticky. Flatten the dough until it is about 1-inch thick then tightly wrap with the plastic wrap. Refrigerate the dough for 2 hours or overnight.

Irvin Lin
Roll the chilled dough into balls:

Line two baking sheets with parchment paper or silicon baking sheets. Place the white granulated sugar in a small bowl. Roll a piece of chilled dough into a 1 1/2-inch ball between your palms, then roll the ball in the sugar to coat. Transfer to the baking sheet and repeat with the remaining dough, spacing each ball slightly apart.

Irvin Lin
Chill the cookie dough balls:

Place the baking sheets with the cookie dough balls in the refrigerator for 20 minutes.
Preheat the oven to 325°F.

While the dough is chilling, preheat the oven.
Bake the cookies:

Bake the cookies for 11 to 13 minutes, or until the top of the cookies have started to crack slightly. Let the cookies cool on the baking sheet for 10 minutes, then transfer a wire rack to cool completely.

These cookies will keep for about 5 to 7 days in a sealed container at room temperature

Nutrition Facts (per serving)
152	Calories
6g	Fat
24g	Carbs
1g	Protein

Nutrition Facts
Servings: 24
Amount per serving
Calories	152
% Daily Value*
Total Fat 6g	8%
Saturated Fat 4g	19%
Cholesterol 10mg	3%
Sodium 45mg	2%
Total Carbohydrate 24g	9%
Dietary Fiber 1g	3%
Total Sugars 16g
Protein 1g
Vitamin C 0mg	0%
Calcium 23mg	2%
Iron 1mg	7%
Potassium 142mg	3%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.