These delightful Chocolate Gingerbread Cookies are irresistible treats that combine the rich, velvety chocolate with the warm, gingerbread spices, making them perfect for Christmas and New Year’s Eve.
These cookies are made with semisweet chocolate, molasses and Dutch cocoa and rolled in sugar before baking. They have a chewy texture that gives way to a melt-in-your-mouth experience while the sugar coating adds a pleasing crunchy texture to every bite. The deep cocoa flavor blends with the gingerbread spices creating an unforgettable experience.
Whether enjoyed with a glass of cold milk or shared with family and friends during holiday gatherings, these Chocolate Gingerbread Cookies are sure to be a crowd-pleaser.
How to make chocolate gingerbread cookies
Start by mixing flour, cocoa powder, baking soda, gingerbread spices, and salt in a bowl. Set it aside.
In a big bowl, mix butter and sugar until it’s light and creamy. Add an egg, mix it in. Put vanilla extract and molasses, mix again.
Slowly incorporate the flour mixture and chocolate chips or chunks. Don’t overmix the batter. Cover the bowl with plastic wrap and put it in the fridge for at least 30 minutes.
Heat the oven to 325°F (160°C). Put parchment paper on two baking sheets.
Use an ice cream scoop to make small balls of dough, about 1 inch (3cm). Roll each ball in sugar and put them on the baking sheets, leaving space between them.
Bake one sheet at a time for 8-10 minutes. They should be a bit undercooked inside for a chewy texture.
Let them cool on the sheets for 5-10 minutes, then move them to a cooling rack. Enjoy your cookies!
Hope you will try these amazing cookies this holiday season. If you do, make sure to share the photos with me on Instagram. Would love to see how they turn out for you.
Other Christmas cookies you may like to try
If you love chocolate you are going to love these Chocolate Crinkle Cookies. Soft and chewy and with a beautiful crinkle look, these cookies are simply addictive and perfect for holidays.
These Double Chocolate Rum Cookies are one of the best chocolate cookies you can prepare for Christmas. With their soft and chewy texture, with bits of chocolate, rum flavored and sprinkled with flaky sea salt, it’s hard not to fall in love with them from the first bite.
Candy Cane Double Chocolate Cookies are some of the best cookies you can prepare for the winter holiday season. They are rich, soft, and chocolatey and have an amazing flavor. The crushed candy canes on top not only bring extra flavor and texture but also add a festive look.
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Chocolate Gingerbread Cookies
- 1 ⅓ cup (170g) all-purpose flour
- 1/3 cup (40g) Dutch cocoa powder
- 1 tsp (6g) baking soda
- 1/2 tsp (3g) salt
- 1 tsp (3g) ground cinnamon
- 2 tsp (4g) ground ginger
- 1/2 tsp (2g) ground nutmeg
- 1/4 tsp (1g) ground cloves
- 1/2 cup (113g) butter , room temperature
- 1/3 cup (70g) light brown sugar
- 1 egg
- 1/3 cup (100g) molasses
- 1 tsp (5g) vanilla extract
- 3 oz (90g) semisweet chocolate chips or chunks (55-70% cocoa)
For rolling the cookies
- 1/4 cup (50 grams) sugar
- In a medium bowl combine the flour, cocoa powder, baking soda, gingerbread spices and salt. Set aside.
- In a large bowl, mix the butter with sugar until light and creamy. Add the egg and mix to combine. Add vanilla extract and molasses and mix to combine.
- Gradually incorporate the flour mixture. Don’t overmix. Add the chocolate chips/chunks and mix to combine.
- Cover the bowl with plastic wrap and refrigerate for at least 30 minutes.
- Preheat the oven to 325F (160C). Line two baking sheets with parchment paper.
- Using your ice cream scoop take equal portions of dough, about 1 inch (2.5 cm) balls.
- Roll each cookie ball into sugar and place on the prepared baking sheet. Repeat with remaining dough, keeping 2 inches (5cm) space between cookies.
- Bake the cookies one baking sheet at a time for 8-10 minutes. hey should be slightly underbaked so the interior stays chewy and soft.
- Cool on baking sheets for 5-10 minutes. Remove to the cooling rack to cool completely. Enjoy!