These Chewy Chocolate Gingerbread Cookies are delicious Christmas cookies which combine chocolate with gingerbread to make the perfect chewy and soft holiday cookie. With a crinkled outside and a delicious taste, these are also great for baking exchanges.
It’s beginning to look a lot like Christmas ?
It might be a little early to start thinking about holiday baking, but winter has set in and I’m so looking forward to all the Christmas treats.
Not only because they are so good – but I want to get a head start on my cookie exchange.
We love this chocolate gingerbread cookies recipe!
These Chewy Chocolate Gingerbread Cookies are going to be perfect for just that. I love recipes that can be gifted, but are also an incredible addition to your own cookie jar.
I like to make an assortment every year, and this ginger cookie is a classic that can’t be overlooked.
When I bake these soft and chewy Chocolate Gingerbread Cookies, the entire kitchen smells of wintry spices. It’s gives that feeling that the holidays have arrived.
When a cold day sets in, the scent, warmth and taste is the ultimate combination of comfort.
These soft chocolate gingerbread cookies combines the most comforting winter baking ingredients.
They have vanilla, cocoa powder, molasses, ginger, cinnamon, cloves, and chocolate chips.
They are a chewy cookie that I’ve heard Santa loves to enjoy.
Since this gingerbread cookie recipe doesn’t call for a lot of ginger, and it has all those other wonderful flavours incorporated as well.
This cookie won’t have that sharp spicy taste of a sole gingerbread cookies recipe.
I almost prefer this recipe because it’s typically more kid-friendly, and it also allows for the hint of chocolate and vanilla to share the stage as well.
My kids much prefer these gingerbread chocolate chip cookies over traditional.
If you want more traditional and spicy holiday cookie, look to these Soft Ginger Cookies.
They are moist and chewy, and have a stronger flavour gingerbread recipe, thanks to real ginger.
You’ll need the following ingredients to make these Gingerbread Cookies, which are so perfect for the holiday season. As well, the printable recipe card is below:
- brown sugar
- unsalted butter
- large egg
- vanilla extract
- regular cocoa powder
- 2all purpose flour
- baking soda
- ground ginger (or fresh ginger if you prefer)
- ground cinnamon
- chocolate chips (mini)
- white sugar (for coating)
How to Make Chocolate Gingerbread Cookies
Add the brown sugar, softened or melted butter, egg, vanilla, and molasses to a large bowl.
Whisk to incorporate all ingredients and until the mixture is smooth, using an electric hand mixer on medium speed or a stand mixer using a paddle attachment.
Sift the cocoa powder, then blend it in with the other ingredients into the bowl.
Combine flour, baking soda, ground ginger, cinnamon, and cloves. Fold in the chocolate chips and make one big ball with the dough.
Then, cover the gingerbread cookie dough with plastic wrap and place the roll dough in the refrigerator for at least one hour.
Pre heat the oven and line a cookie sheet with parchment paper. Pour sugar for the coating into a medium bowl and set aside.
Using a small cookie scoop, make small dough balls. You may want to use your hands to make 1-inch balls.
Roll each dough ball in the bowl with sugar, making sure it’s completely lightly coated.
Transfer each dough ball onto the prepared cookie sheets, and press the dough ball down a little with your hands or the bottom of a glass.
Repeat with the rest of the chilled dough. If you find the dough becoming room temperature, chill again.
Bake and allow to cool slightly on the cookie sheet, then place cookies on a wire rack to cool completely.
Chocolate Gingerbread Cookies Recipe Tips:
This holiday cookie recipe comes together quickly, but keep in mind that you’ll need to chill the dough for at least an hour before shaping the cookies.
If the dough is getting too warm, allow to chill again for a bit too.
I wouldn’t skip this part in the instructions, the result is well worth the wait. One bite and you’ll agree that the small fuss was totally worth it.
It’s much easier to use the time chilling the dough than having to do piping and decorating, which you don’t have to do. It’s a great way to think, right?
You can also feel free to use your favourite cookie cutters for this recipe. This would make a cute gingerbread men recipe.
I like to use semisweet chocolate chips for this recipe, because they are my favourite. Yet, you can also use dark chocolate if you prefer.
Place in an airtight container for up to 5 days.
More Holiday Dessserts
- Star-Shaped Jam Cookies
- Butterscotch Fudge
- White Chocolate Cranberry Fudge
- Christmas Trash Snack Mix
- Peanut Butter Snowballs
- White Toffee Bark
- Christmas Sugar Cookies
- Peanut Butter Chocolate Chip Cookies
- Salted Caramel Gingerbread Cupcakes
It doesn’t matter whether these cookies are for yourself, guests, or those being gifted a sweet package of homemade love … I’m sure all will love these Chocolate Gingerbread Cookies.
They are soft and chewy, with crisp edges thanks to the sugar coating.
They are a great addition to your holidays, without being too time-consuming or stressful.
Enjoy and happy holidays!
- 1 cup brown sugar
- 3/4 cup unsalted butter, melted
- 1 large egg
- 2 tsp vanilla
- 1/3 cup molasses
- 1/2 cup cocoa powder
- 2 cups flour
- 1 tsp baking soda
- 2 tsp ground ginger
- 1/2 tsp cinnamon
- 1/2 tsp ground cloves
- 3/4 cup chocolate chips (mini)
- 1/4 cup sugar (for coating)
1. Add brown sugar, melted butter, egg, vanilla, and molasses to a large bowl. Whisk to incorporate all ingredients. Continue to whisk until the mixture is smooth.
2. Sift the cocoa powder, then blend it in with the other ingredients in the bowl.
3. Mix in the flour, baking soda, ground ginger, cinnamon, and ground cloves.
4. Add the mini chocolate chips, and gently fold them into the cookie dough.
5. Cover the cookie dough with plastic wrap, and place in the refrigerator for at least one hour.
6. Preheat oven to 350 degrees, and prep a cookie sheet with parchment paper.
7. Pour sugar for the coating into a small bowl and set aside.
8. Using a small cookie scoop, make small balls of dough. You may want to use your hands to make 1 inch balls.
9. Roll each dough ball in the bowl with sugar, making sure it's completely lightly coated.
10. Transfer each dough ball onto the cookie sheet, and using your fingers/hands, press the dough ball down a little. You can use the bottom side of a glass as well if you want.
11. Repeat with the rest of the cookie dough balls. yet leave at least 2 inches between each cookie. If necessary return the bowl of cookie dough back to the refrigerator to keep the dough chilled as you go along.
12. Bake at 350 degrees for 10-11 minutes. Allow to cool slightly on the cookie sheet, then transfer the cookies to a wire rack to cool completely.
Nutrition Information:Yield: 24 Serving Size: 1
Amount Per Serving: Calories: 177Total Fat: 8gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 23mgSodium: 61mgCarbohydrates: 26gFiber: 1gSugar: 16gProtein: 2g
Created by Tammi Roy
Tammi Roy is the founder of My Organized Chaos, a Canadian food and lifestyle blog. She lives in Alberta, Canada and is the mom of three beautiful teenage girls. Tammi’s passions are her family, creating and sharing delicious recipes, travelling and photography. Learn more about Tammi.