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.
Contents
Why You’ll Love this Recipe
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.
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.
More Cookie Recipes We Love
Zucchini Chocolate Chip Cookies
Chocolate Gingerbread Cookies Recipe
Ingredients
- 8 oz semi-sweet chocolate chips
- 1 ½ cups all-purpose flour
- 1 ¼ tsp ground ginger
- 1 tsp ground cinnamon
- ¼ tsp ground cloves
- ¼ tsp ground nutmeg
- 1 tbsp unsweetened cocoa powder
- ½ cup unsalted butter, room temperature
- 2 tbsp freshly grated ginger
- ½ cup dark brown sugar , packed
- ½ cup unsulfured molasses
- 1 ½ tsp boiling water
- 1 tsp baking soda
- ¼ cup granulated 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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Nutrition
*Nutritional information is not guaranteed to be accurate.
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Hi! I’m Heather
I’m Heather, a recipe developer and content creator based in Vancouver, Washington. I started Farmgirl Gourmet in 2006 because I believed weeknight dinners shouldn’t be boring and gourmet shouldn’t mean complicated. I’m also the co-founder of Spiceology, so safe to say I think about food for a living. Stick around for recipes that actually make it into your regular rotation.
I really love this recipe and hope you will too!