These Chocolate Gingerbread Cookies are rich, fudgy, and full of sweet gingerbread flavor! The combination of chocolate and gingerbread is a classic that everyone loves. They are the perfect cookies for Santa.
These cookies are easy to make with simple pantry ingredients and take just minutes to prepare. They’re perfect for holiday baking or anytime you need a delicious treat. The cookie dough can be made ahead of time and stored in the refrigerator until ready to bake.
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❤️ Why you'll love this recipe
- They are quick and easy to make!
- The cookies are soft, chewy, and full of flavor!
- Great for gifting or sharing at a party!
Ingredients
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- granulated white sugar, for rolling
- unsalted butter, room temperature
- dark brown sugar, packed
- ground ginger
- ground cinnamon
- ground black pepper
- ground cloves
- ground nutmeg
- Kosher salt
- baking soda
- molasses, robust
- all-purpose flour
- dark cocoa powder
- semi-sweet chocolate chips
- non-stick cooking spray
Equipment
- Stand Mixer
- Measuring Spoons and Cups
- 9x13 baking pan
- Parchment Paper
Instructions
This is an overview of the recipe. The full instructions are below in the recipe card.
- Preheat oven to 325°F/163C. Spray two cookie sheets with nonstick baking spray. (This will help the parchment paper stick to the cookie sheets.)Line the two cookie sheets with parchment paper. Set aside.
- Pour the white granulated sugar into a small bowl and set aside.
- In a large mixing bowl, combine butter, brown sugar, and spices together
- Use an electric mixer with a paddle attachment, and cream the ingredients together.
- Add in the baking soda, creaming together until it forms a consistent colored paste that sticks to the sides of the bowl.
- Thoroughly beat in the molasses.
- Continue beating, and add the flour and cocoa, until there aren’t any traces of flour remaining.
- Remove the mixing bowl from the stand mixer. Add in the chocolate chips.
- With a rubber spatula stir the chocolate chips evenly into the cookie dough. Use the rubber spatula to clean the sides of the bowl and loosen the dough from the bottom of the bowl.
- Cut a large piece of plastic wrap, and lay it on the counter. (The cookie dough will be sticky yet soft. )Empty the dough onto the plastic wrap. Use a rubber spatula to spread the dough out to about one-inch thickness.
- Lightly wrap the plastic wrap around the dough. Put it in the refrigerator to chill for at least two hours or overnight
- Remove the dough from the refrigerator. Unwrap the plastic wrap from the cookie dough. Roll the dough into several balls.
- Divide the dough into smaller balls.
- Using your hands, roll the dough into 1 ½ inch balls.
- Gently roll each ball in the granulated sugar. Immediately after rolling each dough ball in sugar, transfer them to the cookie sheets. (Don’t place them too close to each other.)
- Bake at 325 degrees for 10-13 minutes or until the edges of the cookies begin to crack. Move the cookies from the cookie sheets to the cooling racks.
How to store, reheat, and freeze
- These cookies can be stored in an airtight container at room temperature for up to one week.
- Freezer Instructions: Place the cookies on a baking sheet in the freezer for about one hour, this will flash-freeze the cookies. Once the cookies are frozen then they can be placed in freezer-safe bags. I prefer to use a food saver to freeze them which really helps prevent freezer burn. The cookies can be kept in the freezer for 3 months. Defrost in the refrigerator overnight, eat, enjoy.
Expert Tips
Expert Tip: I recommend that you use room-temperature butter for this chocolate ginger cookies recipe. So, that your cookie dough mixes smoothly!
Frequently Asked Questions
Gingerbread cookies are made with molasses, dark brown sugar, and spices such as cinnamon, ground ginger, nutmeg, and cloves. Ginger cookies do not contain those ingredients and instead rely solely on the intensity of ground ginger for flavor.
Gingerbread cookies should be soft and chewy in the center, with slightly crisp edges. They should also have a subtle spiciness from the ground ginger, cinnamon, nutmeg, and cloves.
Gingerbread cookies are done when the edges begin to crack and the center is set. They should also be lightly golden brown around the edges.
Variations
Do you want to change up this recipe? Here are some ways that you increase the flavor of this dish.
- Add in some dried cranberries or raisins for a tart-sweet flavor.
- Swap out the chocolate chips for butterscotch chips to add a hint of butterscotch sweetness.
- Substitute the molasses with honey or maple syrup for a unique flavor.
- Sprinkle some chopped nuts on top of the cookies before baking to add crunch.
Serving Suggestions
- Italian Rainbow Cookies are gourmet cookies that will wow your friends and family when you serve them on a cookie platter alongside this chocolate gingerbread cookies recipe.
- Double Chocolate Peppermint Cookies are so decadent, rich, and bursting with sweet peppermint flavor. Nothing says Christmas Cookie more than the peppermint and chocolate flavor combination!
- Pecan Sandies are a classic cookie recipe that is always a crowd favorite for the holiday season.
Similar recipes
- These Crispy Gingersnap Cookies are another to get the delicious ginger flavor, but this time with a crispy cookie!
- And, these Peanut Butter Blossom Cookies are a traditional cookie to make this holiday season! You won't regret making this holiday staple!
- Neiman Marcus Cookies are chewy, rich, and loaded down with chocolate chips! Don't miss this famous cookie recipe.
- Cake Mix Crinkle Cookies only require a few simple ingredients and can be customized to suit your holiday needs! Make them, red, green, or even blue just by changing up the cake mix that you use!
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Thank you for your continued support. I am forever grateful.
Eileen xo
If you click on the number of servings in the recipe card you can adjust the measurements up or down for the exact number of servings you need.
If you love this recipe please give it 5 stars! ⭐️⭐️⭐️⭐️⭐️
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Chocolate Gingerbread Cookies
As an Amazon Associate, I earn from qualifying purchases
Equipment Needed:
- As an Amazon Associate I earn from qualifying purchases
Ingredients
- ¼ cup granulated white sugar, for rolling
- ½ cup unsalted butter, room temperature
- ½ cup dark brown sugar, packed
- 1 ½ teaspoon ground ginger
- ¾ teaspoon ground cinnamon
- ¼ teaspoon black pepper
- ¼ teaspoon ground cloves
- ¼ teaspoon ground nutmeg
- ¼ teaspoon Kosher salt
- ½ teaspoon baking soda
- ½ cup molasses, robust
- 1 ½ cup all-purpose flour
- 3 Tablespoons dark cocoa powder
- 2 cups semi-sweet chocolate chips
- non-stick cooking spray
Instructions
- Preheat oven to 325°F/163C. Spray two cookie sheets with nonstick baking spray. (This will help the parchment paper stick to the cookie sheets.)Line the two cookie sheets with parchment paper. Set aside.
- Pour the white granulated sugar into a small bowl and set aside.
- In a large mixing bowl, combine butter, brown sugar, and spices together
- Use an electric mixer with a paddle attachment, cream the ingredients together.
- Add in the baking soda, creaming together until it forms a consistent colored paste that sticks tothe sides of the bowl.
- Thoroughly beat in the molasses.
- Continue beating, add the flour and cocoa, until there aren’t any traces of flour remaining.
- Remove the mixing bowl from the stand mixer.Add in the chocolate chips.
- With a rubber spatula stir the chocolate chips evenly in the cookie dough.Use the rubber spatula to clean the sides of the bowl and loosen the dough from the bottom ofthe bowl.
- Cut a large piece of plastic wrap, lay it on the counter.(The cookie dough will be sticky yet soft. )Empty the dough onto the plastic wrap.Use a rubber spatula to spread the dough out to about one inch thickness.
- Lightly wrap the plastic wrap around the dough.Put it in the refrigerator to chill for at least two hours or overnight
- Remove the dough from the refrigerator.Unwrap the plastic wrap from the cookie dough.Roll the dough into several balls. Divide the dough into smaller balls.
- Using your hands, roll the dough into 1 ½ inch balls.
- Gently roll each ball in the granulated sugar.Immediately after rolling each dough ball in sugar, transfer them to the cookie sheets.(Don’t place them too close to each other.)
- Bake at 325 degrees for 10-13 minutes or until the edges of the cookies begin to crack.Move the cookies from the cookie sheets to cooling racks
NOTES
- These cookies can be stored in an airtight container at room temperature for up to one week.
- Freezer Instructions: Place the cookies on a baking sheet in the freezer for about one hour, this will flash-freeze the cookies. Once the cookies are frozen then they can be placed in freezer-safe bags. I prefer to use a food saver to freeze them which really helps prevent freezer burn. The cookies can be kept in the freezer for 3 months. Defrost in the refrigerator overnight, eat, enjoy.
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