Chewy Chocolate Gingerbread Cookies Recipe

Introduction

These chewy chocolate gingerbread cookies combine the warm spices of ginger, cinnamon, and cloves with rich cocoa and molasses for a uniquely decadent treat. Perfectly soft with a crackled top, they make a festive snack or a delightful holiday gift.

Ingredients

• 2 cups (250 g) all-purpose flour, spooned and leveled
• 1/2 cup (50 g) Dutch process cocoa powder
• 1 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ginger
• 1 teaspoon cinnamon
• 1/4 teaspoon cloves
• 3/4 cup (170 g) unsalted butter, room temperature
• 1/2 cup (100 g) granulated sugar
• 1/2 cup (100 g) dark brown sugar, packed
• 1/3 cup dark molasses, not blackstrap
• 1 large egg, room temperature
• 1 teaspoon vanilla
• 1/2 cup granulated sugar, for rolling
• 4 ounces (115 g) chocolate, finely chopped
• 1/3 cup heavy cream

Instructions

1. Step 1: Preheat oven to 325°F. Line two baking sheets with parchment paper and set aside.
2. Step 2: In a medium bowl, whisk together the flour, cocoa powder, baking soda, salt, ginger, cinnamon, and cloves. Set aside.
3. Step 3: In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and both sugars on medium-high speed until light and creamy, about 3 minutes. Scrape down the sides as needed.
4. Step 4: Add the molasses and mix on medium-low to combine. Scrape down the sides of the bowl again.
5. Step 5: Add the egg and vanilla, mixing until fully incorporated.
6. Step 6: Sift the dry ingredients into the butter mixture. Mix on low speed just until incorporated. Some streaks of flour can remain; do not overmix.
7. Step 7: Remove the bowl from the mixer and stir the dough once more with a spatula, scraping the bottom to ensure everything is combined.
8. Step 8: Place the remaining sugar in a small bowl. Using a 2-ounce cookie scoop, portion out dough and shape each into a smooth ball with your hands. Roll each ball in the sugar until fully coated.
9. Step 9: Arrange the cookies on the prepared baking sheets, spacing them 2 to 3 inches apart to allow for spreading.
10. Step 10: Bake on the center rack for 10-11 minutes, until the cookies puff up and develop cracks on top and the edges are set. Avoid overbaking for chewy texture.
11. Step 11: Remove from the oven and let cookies cool on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely. Cookies will flatten as they cool.
12. Step 12: Optionally, dust the cooled cookies with additional sugar for extra sparkle.
13. Step 13: To make chocolate ganache for sandwich cookies, place chopped chocolate in a medium bowl.
14. Step 14: Heat heavy cream in a small saucepan over medium-low heat until it simmers lightly with bubbles around the edges. Do not boil.
15. Step 15: Pour the hot cream over the chopped chocolate and let sit for 4 to 5 minutes, then whisk gently until smooth. Let the ganache cool at room temperature until firm enough to spread or pipe.
16. Step 16: Spread or pipe ganache onto the flat side of one cookie, then top with another flat side to create a sandwich. Press gently to adhere.

Tips & Variations

• Use dark molasses for rich flavor but avoid blackstrap as it is too bitter.
• For a spicier kick, add a pinch of black pepper or increase the ginger.
• Swap dairy butter for a plant-based alternative to make these cookies vegan-friendly.
• Try rolling the dough balls in colored sugar for festive holiday cookies.
• For less sweetness, reduce the granulated sugar used for coating by half.

Storage

Store cooled cookies in an airtight container at room temperature for up to one week. If sandwiching with ganache, refrigerate for up to 5 days. Reheat non-sandwich cookies briefly in a low oven or microwave to restore softness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough ahead of time?

Yes, you can chill the dough covered in the refrigerator for up to 2 days. Let it sit at room temperature a few minutes before scooping and baking.

What if I don’t have Dutch process cocoa powder?

You can substitute natural cocoa powder, but the flavor will be slightly different and the cookies may be a bit lighter in color.

Chewy Chocolate Gingerbread Cookies Recipe

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★★★★★

4.7 from 113 reviews

These chewy chocolate gingerbread cookies combine rich cocoa and warm spices for a soft, flavorful treat. With a perfect balance of molasses sweetness and fresh ginger and cinnamon, these cookies bake up with cracks on top and a satisfyingly chewy texture. Optionally, you can turn them into elegant cookie sandwiches filled with a smooth chocolate ganache, perfect for holiday celebrations or cozy afternoons.

• Author: Viktoria
• Prep Time: 20 minutes
• Cook Time: 11 minutes
• Total Time: 31 minutes
• Yield: 24 cookies 1x
• Category: Dessert, Cookies
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Dry Ingredients

• 2 cups (250 g) all-purpose flour, spooned and leveled
• 1/2 cup (50 g) Dutch process cocoa powder
• 1 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground ginger
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves

Wet Ingredients & Sugars

• 3/4 cup (170 g) unsalted butter, room temperature
• 1/2 cup (100 g) granulated sugar
• 1/2 cup (100 g) dark brown sugar, packed
• 1/3 cup dark molasses (not blackstrap)
• 1 large egg, room temperature
• 1 teaspoon vanilla extract

For Rolling & Ganache

• 1/2 cup granulated sugar, for rolling cookies
• 4 ounces (115 g) chocolate, finely chopped (for ganache)
• 1/3 cup heavy cream (for ganache)

Instructions

1. Preheat and Prepare Baking Sheets: Preheat your oven to 325°F (165°C). Line two baking sheets with parchment paper and set aside to ensure cookies do not stick and bake evenly.
2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, Dutch process cocoa powder, baking soda, salt, ground ginger, cinnamon, and cloves. Set this mixture aside for later incorporation.
3. Cream Butter and Sugars: In the bowl of a stand mixer fitted with the paddle attachment, beat the unsalted butter, granulated sugar, and dark brown sugar on medium-high speed until the mixture is light, fluffy, and creamy, about 3 minutes. Scrape down the sides of the bowl as needed to ensure even mixing.
4. Add Molasses: Reduce the mixer speed to medium-low and add the dark molasses. Mix until fully incorporated. Scrape down the sides of the bowl again.
5. Add Egg and Vanilla: Add the large egg and vanilla extract to the mixture. Beat until completely blended and smooth.
6. Incorporate Dry Ingredients: Sift the dry ingredients into the wet butter and sugar mixture. Mix on low speed just until the dough comes together. A few streaks of flour are okay; avoid overmixing to keep the cookies tender.
7. Final Stir: Remove the bowl from the mixer and use a spatula to give the dough one last thorough stir, scraping down the bottom to ensure all dry ingredients are evenly incorporated.
8. Shape and Roll Cookies: Pour the remaining granulated sugar into a small bowl. Using a 2-ounce cookie scoop, portion out the dough and shape each piece into a smooth round ball with your hands. Roll each dough ball in the sugar bowl until completely covered.
9. Place on Baking Sheets: Arrange the sugar-coated cookie dough balls on the prepared baking sheets, spacing them 2 to 3 inches apart to allow for spreading during baking.
10. Bake: Bake on the center rack for 10 to 11 minutes until the cookies puff up, crack on top, and the edges are set. Avoid overbaking to preserve the chewy texture.
11. Cool: Remove the cookies from the oven and let them cool on the baking sheet for 10 minutes to firm up, then transfer to a wire rack to cool completely. The cookies will deflate slightly as they cool.
12. Optional Sugar Dusting: Dust the cooled cookies with additional granulated sugar if desired for extra sparkle and sweetness.
13. Make Chocolate Ganache (Optional for Sandwiches): Place the finely chopped chocolate in a medium bowl. Heat the heavy cream in a small saucepan over medium-low heat until it simmers with small bubbles forming along the sides, but do not boil. Pour the hot cream over the chocolate and let it sit for 4 to 5 minutes.
14. Whisk Ganache: Whisk the cream and chocolate mixture until smooth and glossy. Allow the ganache to cool at room temperature until it firms up enough to spread or pipe.
15. Assemble Cookie Sandwiches: Spread or pipe the chocolate ganache onto the flat side of one cookie. Top with a second cookie, flat side down, pressing gently to form a sandwich. Serve or store in an airtight container.

Notes

• Do not overmix the dough after adding dry ingredients to maintain chewy texture.
• If you don’t want to make ganache sandwiches, the cookies are delicious on their own.
• Use dark molasses, not blackstrap, for a richer but not bitter flavor.
• Cookies will spread on baking; ensure enough space on the baking sheet.
• Cooling on the pan before transferring helps prevent breakage.
• Store cookies in an airtight container at room temperature for up to 5 days, or freeze for longer storage.

Keywords: chocolate gingerbread cookies, chewy gingerbread cookies, holiday cookies, chocolate cookies, gingerbread recipe, molasses cookies