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–+ servings
Chocolate Gingerbread Cookies

Chewy Chocolate Gingerbread Cookies That Make Holidays Bright

Indulge in the delightful combination of rich chocolate and warm gingerbread spices with these Chewy Chocolate Gingerbread Cookies, perfect for the holiday season.
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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: 120
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 Essential for the perfect rise.
  • 0.5 teaspoon Baking Soda Always 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 is a great substitute.
  • 0.75 cups Dark Brown Sugar Light brown sugar is acceptable but may alter the taste slightly.
  • 0.5 cups Dark Molasses Avoid stronger blackstrap molasses.
  • 1 large Egg Acts as a binding agent.
  • 1 tablespoon Granulated Sugar (for rolling) Try mixing in spices for an extra flavor twist.
Optional Mix-Ins
  • 1 cup Chocolate Chips or Chunks Add for increased chocolate richness.
  • 0.5 cups Chopped Candied Ginger or Fresh Grated Ginger For an extra kick of warm 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 flour, cocoa powder, baking powder, baking soda, ginger, cinnamon, and cloves.
  3. In another bowl, beat together softened butter, granulated sugar, and dark brown sugar until light and fluffy.
  4. Mix in molasses and egg to the butter-sugar mixture, beating until well combined.
  5. Gradually add the dry ingredient mixture into the wet mixture, stirring gently until no flour streaks remain.
  6. Roll dough into 2-ounce balls and coat each ball in granulated sugar before placing on baking sheets.
  7. Bake for 10-11 minutes until set with signature cracks forming on top.
  8. Allow cookies to cool on sheets for about 5 minutes before transferring to wire racks.

Nutrition

Serving: 1cookieCalories: 120kcalCarbohydrates: 15gProtein: 2gFat: 6gSaturated Fat: 4gCholesterol: 20mgSodium: 80mgPotassium: 60mgFiber: 1gSugar: 8gVitamin A: 200IUCalcium: 15mgIron: 1mg

Notes

These cookies can be customized with mix-ins like chocolate chips or chopped candied ginger for added flavor. Store in an airtight container to maintain freshness.

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