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What’s better than gingerbread cookies? Chocolate Gingerbread Cookies with chocolate chips and a sugar coating. I have been making these cookies forever and it’s just not the holiday season without them in the cookie jar.
Christmas cookies are everywhere you look. Instagram , Pinterest , the break table at work, they are haunting you at every turn. But, I’m not complaining – the diet starts January 1 and until then, I’m going to eat the cookie or three.
These Chocolate Gingerbread Cookies are soft, chewy, and packed with ginger. A family favorite from my cookie jar to yours.
Chocolate Gingerbread Cookies
Description
Ingredients
- 8 oz semisweet chocolate chips
- 1 ½ cups all purpose flour
- 1 ¼ tsp ground ginger
- 1 tsp ground cinnamon
- ¼ tsp ground cloves
- ¼ tsp nutmeg
- 1 tbsp cocoa powder
- ½ cup unsalted butter room temperature
- 2 tbsps freshly grated ginger
- ½ cup dark brown sugar packed
- ½ cup unsulfured molasses
- 1 ½ tsp boiling water
- 1 tsp baking soda
- ¼ cup sugar
Instructions
- In a medium bowl, sift together the flour, ginger, cinnamon, cloves, nutmeg & cocoa. Set aside.
- In a stand mixer with the paddle attachment, or large bowl, beat together the butter and ginger for about 4 minutes, until pale. Add brown sugar and molasses and beat to incorporate.
- Add half of the flour mixture to the butter mixture and beat until combined.
- Stir baking soda into the boiling water and add to the flour/butter mixture, mixing just until incorporated.
- Add remaining flour and beat to incorporate. Stir in chocolate chips.
- Turn dough onto plastic wrap. Pat dough to about 1 inch thick. Wrap and refrigerate for 2 hours or more.
- Line baking sheets with parchment paper. Preheat oven to 325ºF.
- Roll dough into 1 1/2″ balls. Roll in sugar and place 2 inches apart on baking sheet. Refrigerate for 20 minutes.
- Bake until surfaces crack slightly, 15-18 minutes. Let cool 5 minutes on the baking sheet before transferring to a wire rack and cool completely.
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Ingredients in Chocolate Gingerbread Cookies
- Chocolate Chips – because why not, right? Chocolate chips make everything better
- All Purpose Flour – spooned into measuring cup, don’t dunk the measuring cup in the flour.
- Spices – Ground ginger, cinnamon, cloves, and freshly grated nutmeg – or use ground nutmeg
- Cocoa Powder – unsweetened cocoa powder is best
- Butter – unsalted butter is used in this recipe, but if you’re in a pinch, salted will also work
- Fresh Ginger – keep hunks of ginger in the freezer in a zip top bag for easy use later. Use a spoon to remove the skin only where you’ll be grating and use a microplane or small box grater. Works great and the ginger lasts for a long time.
- Brown Sugar – dark brown sugar, packed
- Molasses – unsulfured molasses
Find the printable recipe with exact measurements and instructions above.
How to make Gingerbread Cookies with Chocolate
- In a medium bowl, sift together the flour, ginger, cinnamon, cloves, nutmeg & cocoa. Set aside.
- In a stand mixer with the paddle attachment, or large bowl, beat together the butter and ginger for about 4 minutes, until pale. Add brown sugar and molasses and beat to incorporate.
- Add half of the flour mixture to the butter mixture and beat until combined.
- Stir baking soda into the boiling water and add to the flour/butter mixture, mixing just until incorporated.
- Add remaining flour and beat to incorporate. Stir in chocolate chips.
- Turn dough onto plastic wrap. Pat dough to about 1 inch thick. Wrap and refrigerate for 2 hours or more.
- Line baking sheets with parchment paper. Preheat oven to 325ºF.
- Roll dough into 1 1/2″ balls. Roll in sugar and place 2 inches apart on baking sheet. Refrigerate for 20 minutes.
- Bake until surfaces crack slightly, 15-18 minutes. Let cool 5 minutes on the baking sheet before transferring to a wire rack and cool completely.
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Recipe By:
Heather is a recipe developer and content creator living in Vancouver, Washington. She started Farmgirl Gourmet in 2006, almost 20 years ago, as a way to share recipes with friends and family. Heather is also the co-founder of Spiceology , a unique spice company, which she started in 2013. She shares family friendly recipes for easy everyday meals with a gourmet twist.
I really love this recipe and hope you will too!