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–+ servings
Chocolate Gingerbread Cookies

Chewy Chocolate Gingerbread Cookies That Make Holidays Bright

Indulge in delightful Chewy Chocolate Gingerbread Cookies perfect for the holiday season, blending rich chocolate and warming spices.
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Prep Time 15 minutes
Cook Time 11 minutes
Cooling Time 5 minutes
Total Time 31 minutes
Servings: 24 cookies
Course: Desserts
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Dough
  • 2 cups All-Purpose Flour Can be substituted with a gluten-free blend.
  • 0.5 cups Dutch Process Cocoa Powder Regular cocoa won't offer the same depth.
  • 1 teaspoon Baking Powder Check for freshness.
  • 0.5 teaspoon Baking Soda Check for freshness.
  • 1 teaspoon Ground Ginger
  • 1 teaspoon Ground Cinnamon
  • 1 teaspoon Ground Cloves
  • 0.5 cups Unsalted Butter Can be swapped with vegetable oil for a dairy-free alternative.
  • 0.5 cups Granulated Sugar Organic cane sugar can work as a substitute.
  • 0.75 cups Dark Brown Sugar Light brown sugar is acceptable.
  • 0.5 cups Dark Molasses Use Grandma's molasses for best results.
  • 1 large Egg Acts as a binding agent.
  • 0.5 cups Granulated Sugar (for rolling) Try mixing in spices for more flavor.
Optional Mix-Ins
  • 1 cup Chocolate Chips or Chunks For increased chocolate richness.
  • 0.5 cups Chopped Candied Ginger or Fresh Grated Ginger For an extra kick of spice.

Equipment

  • Oven
  • mixing bowls
  • Electric Mixer
  • Baking sheets
  • Parchment Paper
  • spatula

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
  2. In a large mixing bowl, whisk together the flour, cocoa powder, baking powder, baking soda, ginger, cinnamon, and cloves.
  3. In another bowl, cream together the butter, granulated sugar, and dark brown sugar until light and fluffy, about 3-4 minutes.
  4. Mix in the dark molasses and egg to the butter-sugar mixture, beating until well combined, about 1-2 minutes.
  5. Gradually stir the dry mixture into the wet mixture until no flour streaks remain, avoiding overmixing.
  6. Roll the dough into 2-ounce balls and coat each ball in granulated sugar, placing them onto the baking sheets.
  7. Bake for 10-11 minutes until set and cracks form on top; cookies will continue to set while cooling.
  8. Allow to cool on the baking sheets for about 5 minutes before transferring to wire racks.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 20gProtein: 2gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1.5gCholesterol: 15mgSodium: 80mgPotassium: 70mgFiber: 1gSugar: 10gVitamin A: 100IUCalcium: 20mgIron: 1mg

Notes

For best results, ensure all ingredients are at room temperature before starting.

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