If you haven’t already guessed, I’ve been back in the kitchen baking a whole bunch of new cookie recipes. And it feels so good to be back at it! These chocolate gingerbread cookies right here are way more than just cookies though, they’re everything you love about Christmastime. In fact, if I had to say so, these cookies are pure magic.
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So Much Goodness In Every Bite
These chocolate gingerbread cookies have all the comforting flavors of traditional gingerbread but with a fun twist – chocolate. These cookies have the perfect balance of rich Dutch processed cocoa powder and earthy warm flavors like ginger, clove, and cinnamon. Yum. Eating one is like sipping on a cup of hot cocoa while wrapped in a cozy blanket in front of a crackling fireplace. You can just picture it can’t you?
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The Perfect Balance
What makes chocolate gingerbread cookies truly unique is the balance of flavors and textures they have. The dark, bittersweet chocolate offsets the sweet spiciness of the gingerbread base. Each bite is sweet and spicy, crisp and chewy. They’re melt-in-your-mouth good.
The Secret Ingredient: Molasses
Now, let’s talk about the secret ingredient in these little babies, molasses. Molasses is the magic that transforms these cookies from ordinary to extraordinary. When you mix molasses into cookie dough, you’re adding depth of flavor and a tender, chewy texture that really makes these cookies irresistible.
Molasses is a thick, dark syrup extracted during the sugar refining process. It’s packed with a rich, robust sweetness that brings a unique complexity to baked goods. In these chocolate gingerbread cookies, molasses serves a dual purpose:
- Flavor Enhancement: Molasses contributes a deep, caramel-like sweetness with hints of toffee and spices. This complex sweetness perfectly complements the spicy ginger, cinnamon, and cloves, creating the perfect balance of flavors.
- Texture Magic: Molasses is a humectant, which means it attracts and retains moisture. When you add molasses to your cookie dough, it keeps the cookies wonderfully soft and chewy, preventing them from turning dry and crumbly. That chewiness is what makes these chocolate gingerbread cookies so enticing.
Baking Tips and Tricks
Making chocolate gingerbread cookies is super simple, but I have a few tips and tricks to ensure your cookies turn out perfectly every time:
- Quality Ingredients: Always use high-quality Dutch processed cocoa powder and, of course, unsulfured molasses. These ingredients are the stars of the show, so don’t skimp on quality here.
- Rolling and Dusting: When shaping the dough into cookies, roll them in granulated sugar for a delightful, crackly finish. This adds a subtle sweetness to the exterior and a satisfying crunch.
- Don’t Overbake: Keep a close eye on your cookies while they’re in the oven. Overbaking can lead to dry cookies. Aim for that perfect balance between set edges and a slightly gooey center.
If you’re short on time, you can scoop these cookies straight onto the lined baking sheet (no rolling required) and then sprinkle the tops of each cookie with sugar.
Chocolate gingerbread cookies are a fun twist on a classic favorite. They combine the spicy warmth of traditional gingerbread with the indulgent allure of chocolate, and the secret ingredient, molasses, really brings it all together. Molasses not only enhances the flavor but also provides that unbeatable chewy texture that makes these cookies truly magical.
So, why not whip up a batch of these chocolate gingerbread cookies, savor the aroma as they bake, and then indulge in the perfect blend of sweet and spicy, crisp and chewy? These cookies are a testament to the fact that sometimes, a small addition to a classic can create something truly extraordinary.
Chocolate Gingerbread Cookies
- 1/2 cup butter, unsalted (room temperature)
- 1 cup sugar
- 1 egg
- 1 tsp vanilla extract
- 1/4 cup molasses
- 1 1/4 cup flour
- 1/2 cup *Dutch processed cocoa powder (unsweetened)
- 1 tsp baking powder
- 1/2 tsp sea salt
- 1 tsp ginger
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp cloves
- Extra sugar for sprinkling or rolling
- Preheat oven to 350 degrees and line 2 baking sheets with parchment paper.
- In a medium bowl, cream butter and sugar together with an electric mixer on medium speed for about 2 minutes, until smooth and light colored.1/2 cup butter, unsalted, 1 cup sugar
- Add egg and vanilla extract and continue mixing for another minute.1 egg, 1 tsp vanilla extract
- In a separate bowl, whisk together the flour, cocoa powder, baking powder, and sea salt.1 tsp baking powder, 1/2 cup *Dutch processed cocoa powder, 1 1/4 cup flour, 1/2 tsp sea salt
- Add flour mixture, half at a time and mix with a rubber spatula until just combined.
- Using a 3 TBS cookie scoop, scoop dough and place 2 inches apart on the cookie sheet.
- Bake for 10 minutes, rotating the pan halfway through.
- Allow cookies to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
- Store cookies in an airtight container for up to a week or freeze for up to 3 months.