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.

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:

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.

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

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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

• Chocolate Sugar Cookies
• Chocolate and Peanut Butter Bars
• Chocolate Crinkle Cookies
• Brownies For Two

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

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Prep Time 10 minutes mins

Cook Time 10 minutes mins

Total Time 20 minutes mins

Course Sweets & Dessert

Cuisine American

Servings 13 cookies

Calories 170 kcal

ingredients

 

US CustomaryMetric

 

1x2x3x

• 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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