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 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.
Tip
Learn about the different types of cocoa powder—natural and Dutch-processed cocoa powder, how to use them, and how to substitute, in case you have one or the other.

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.

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

Chocolate Gingerbread Cookies
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 (all-purpose, spooned and leveled)
- 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 light colored and fluffy.1/2 cup butter, unsalted, 1 cup sugar
- Add egg, vanilla extract, and molasses and continue mixing for another minute until smooth and evenly blended.1 egg, 1 tsp vanilla extract, 1/4 cup molasses
- In a separate bowl, whisk together the flour, Dutch processed cocoa powder, baking powder, sea salt, ginger, cinnamon, nutmeg, and cloves.1 1/4 cup flour, 1/2 cup *Dutch processed cocoa powder, 1 tsp baking powder, 1/2 tsp sea salt, 1 tsp ginger, 1 tsp cinnamon, 1/4 tsp nutmeg, 1/4 tsp cloves
- Add flour mixture to wet ingredients and mix until just combined, but avoid overmixing.
- Using a 3 TBS cookie scoop, scoop dough and place 2 inches apart on the cookie sheet.
- Generously sprinkle the tops of each cookie with sugar (or carefully roll each cookie into a ball with your hands and roll in sugar before placing on the cookie sheet).Extra sugar for sprinkling or rolling
- Bake for 10 minutes, rotating the pan halfway through to ensure even baking.
- 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 3-5 days or freeze for up to 3 months.
I love gingerbread flavors and the addition of the chocolate is just awesome. Yum!
Thank you so much Caroline, I appreciate it. They’re a fun one for Christmastime or…anytime actually!
These cookies are super delicious. I love chocolate and the gingerbread flavors. That’s right there is a good combo!
Gah, thank you Janie! I’m so glad you appreciate the combination they way I do!
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.
Yay! I think so too, and they’re very festive too. You are most welcome, thanks for giving them a try!
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!
I love to hear it Hayley! Made my day, and thanks so much for the 5 stars!
The ultimate. That’s how I’d describe these cookies. They’re so good! Thanks, Kristine.
Oh my gosh, you are SO welcome Sophie! Thank YOU for the kind words. ๐
Tastes like Christmas cheer! Soft and pillowy – almost like a brownie.
Hi Emily! Thank you so much, I’m glad you enjoyed the cookiesโthey’re one of my favorites. I’ve been itching to do some Christmas baking already too. Thanks for taking a minute to comment, I appreciate it! ๐
Quite a few of the ingredients are left out of the directions (no mention of molasses or the spices), but if you include them the cookies turn out well.
Hi! Thank you so much for letting me knowโI’m not sure how they got left out of the recipe (that’s embarrassing), but I’ll get it amended ASAP! I’m glad the cookies turned out well for you. They’re one of my favorites. ๐
I made them again, and I believe they are now among my favorites as well! Thanks for sharing such a great recipe!
WOOOHOOO! I’m so gladโthis made my whole day. ๐