Chocolate Gingerbread Cookies

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What’s better than gingerbread cookies? Chocolate Gingerbread Cookies with chocolate chips and a sugar coating. I have been making these cookies forever and it’s just not the holiday season without them in the cookie jar.

Christmas cookies are everywhere you look. Instagram , Pinterest , the break table at work, they are haunting you at every turn. But, I’m not complaining – the diet starts January 1 and until then, I’m going to eat the cookie or three.

These Chocolate Gingerbread Cookies are soft, chewy, and packed with ginger. A family favorite from my cookie jar to yours.

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Chocolate Gingerbread Cookies

A delicious chocolate gingerbread cookie with chocolate chips and a sugar coating.

Course Baked Goods, Desserts

Cuisine All Cuisines, American

Keyword chocolate recipes, Christmas Recipes, cookies

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Chill Time 2 hours hours

Total Time 2 hours hours 30 minutes minutes

Servings 24 Servings

Calories 165kcal

Author Heather Scholten

Ingredients

• 8 oz semisweet chocolate chips
• 1 ½ cups all purpose flour
• 1 ¼ tsp ground ginger
• 1 tsp ground cinnamon
• ¼ tsp ground cloves
• ¼ tsp nutmeg
• 1 tbsp cocoa powder
• ½ cup unsalted butter room temperature
• 2 tbsps freshly grated ginger
• ½ cup dark brown sugar packed
• ½ cup unsulfured molasses
• 1 ½ tsp boiling water
• 1 tsp baking soda
• ¼ cup sugar

Instructions

• In a medium bowl, sift together the flour, ginger, cinnamon, cloves, nutmeg & cocoa. Set aside.
• In a stand mixer with the paddle attachment, or large bowl, beat together the butter and ginger for about 4 minutes, until pale. Add brown sugar and molasses and beat to incorporate.
• Add half of the flour mixture to the butter mixture and beat until combined.
• Stir baking soda into the boiling water and add to the flour/butter mixture, mixing just until incorporated.
• Add remaining flour and beat to incorporate. Stir in chocolate chips.
• Turn dough onto plastic wrap. Pat dough to about 1 inch thick. Wrap and refrigerate for 2 hours or more.
• Line baking sheets with parchment paper. Preheat oven to 325ºF.
• Roll dough into 1 1/2″ balls. Roll in sugar and place 2 inches apart on baking sheet. Refrigerate for 20 minutes.
• Bake until surfaces crack slightly, 15-18 minutes. Let cool 5 minutes on the baking sheet before transferring to a wire rack and cool completely.

Nutrition

Calories: 165kcal | Carbohydrates: 23g | Protein: 1g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 11mg | Sodium: 51mg | Potassium: 179mg | Fiber: 1g | Sugar: 15g | Vitamin A: 123IU | Vitamin C: 0.03mg | Calcium: 28mg | Iron: 1mg

Ingredients in Chocolate Gingerbread Cookies

• Chocolate Chips – because why not, right? Chocolate chips make everything better
• All Purpose Flour – spooned into measuring cup, don’t dunk the measuring cup in the flour.
• Spices – Ground ginger, cinnamon, cloves, and freshly grated nutmeg – or use ground nutmeg
• Cocoa Powder – unsweetened cocoa powder is best
• Butter – unsalted butter is used in this recipe, but if you’re in a pinch, salted will also work
• Fresh Ginger – keep hunks of ginger in the freezer in a zip top bag for easy use later. Use a spoon to remove the skin only where you’ll be grating and use a microplane or small box grater. Works great and the ginger lasts for a long time.
• Brown Sugar – dark brown sugar, packed
• Molasses – unsulfured molasses

Find the printable recipe with exact measurements and instructions above.

How to make Gingerbread Cookies with Chocolate

1. In a medium bowl, sift together the flour, ginger, cinnamon, cloves, nutmeg & cocoa. Set aside.
2. In a stand mixer with the paddle attachment, or large bowl, beat together the butter and ginger for about 4 minutes, until pale. Add brown sugar and molasses and beat to incorporate.
3. Add half of the flour mixture to the butter mixture and beat until combined.
4. Stir baking soda into the boiling water and add to the flour/butter mixture, mixing just until incorporated.
5. Add remaining flour and beat to incorporate. Stir in chocolate chips.
6. Turn dough onto plastic wrap. Pat dough to about 1 inch thick. Wrap and refrigerate for 2 hours or more.
7. Line baking sheets with parchment paper. Preheat oven to 325ºF.
8. Roll dough into 1 1/2″ balls. Roll in sugar and place 2 inches apart on baking sheet. Refrigerate for 20 minutes.
9. Bake until surfaces crack slightly, 15-18 minutes. Let cool 5 minutes on the baking sheet before transferring to a wire rack and cool completely.

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