Chocolate Gingerbread Cookies

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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 little wonders right here are way more than just cookies though; they’re a journey into the heart of comfort and flavor. If I had to say so, these chocolate gingerbread cookies are pure magic.

Chocolate cookies stacked up on a white tray.

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?

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.

Chocolate cookies stacked up, showing the cracks on the top.

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:

  1. 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.
  2. 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.
Cookies stacked up on a white tray with a small bowl of sugar sitting next to them.

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.
TOOLS YOU’LL NEED

Chocolate cookies stacked up with one on top that's cut in half to show the inside of the cookie.

Tip

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.

More chocolate recipes for the chocolate lovers

Cookies stacked up on a white tray with a small bowl of sugar sitting next to them.

Chocolate Gingerbread Cookies

By: Kristine Underwood
These chocolate gingerbread cookies are a wonderful combination of rich, dark cocoa and the comforting warmth of traditional gingerbread spices like ginger, cinnamon, and cloves. These irresistible cookies have the perfect balance of sweet and spicy flavors.
4.84 from 6 votes
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Sweets & Dessert
Cuisine American
Servings 13 cookies
Calories 170 kcal

ingredients
 
 

  • 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

INSTRUCTIONS

  • 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.

Notes

*If you don’t have Dutch processed cocoa powder and want to substitute natural cocoa powder, use 1/2 tsp baking soda in place of the 1 tsp baking powder
**Make sure to read the cookie baking tips to get answers to common questions about baking cookies.

Nutrition

Serving: 1 cookieCalories: 170kcalCarbohydrates: 25gProtein: 2gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gTrans Fat: 0.3gCholesterol: 31mgSodium: 184mgPotassium: 68mgFiber: 1gSugar: 15gVitamin A: 237IUCalcium: 28mgIron: 1mg
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10 Comments

  1. I love gingerbread flavors and the addition of the chocolate is just awesome. Yum!

    1. Thank you so much Caroline, I appreciate it. They’re a fun one for Christmastime or…anytime actually!

  2. These cookies are super delicious. I love chocolate and the gingerbread flavors. That’s right there is a good combo!

    1. Gah, thank you Janie! I’m so glad you appreciate the combination they way I do!

  3. Kushigalu says:

    Made a batch of these cookies today and they’re incredible. I was shocked at how well the gingerbread and the chocolate work. Really good, thanks for the recipe.

    1. Yay! I think so too, and they’re very festive too. You are most welcome, thanks for giving them a try!

  4. OMG, these gingerbread cookies were so good, made them for my brother who loves cookies, guess what whole family enjoyed these. Will make it again so soon!

    1. I love to hear it Hayley! Made my day, and thanks so much for the 5 stars!

  5. The ultimate. That’s how I’d describe these cookies. They’re so good! Thanks, Kristine.

    1. Oh my gosh, you are SO welcome Sophie! Thank YOU for the kind words. 💕