They have EVERYTHING anyone could want in a cookie:
-Bursting with flavor (gingerbread + chocolate = bliss)
-Loaded with gooey chunks of chocolate
-Ultra chewy throughout
-Sparkly and crunchy sugar coating (they just look like Christmas!)
What more could a girl ask for?
Sadly I cannot claim this recipe’s genius as my own creation. It actually comes from from Martha Stewart’s Cookies cookbook, one of the first baking cookbooks I ever acquired! And since I first made and shared this recipe in 2009 I’ve made it every holiday season since with good reason. In the more recent years here on Handle the Heat I’ve shared increasingly more of my own recipe creations.
In fact, that’s what I share almost exclusively now! However I just had to make an exception for these Chewy Chocolate Gingerbread Cookies because I know you’ll love this recipe like we do.
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Taste: I never knew how much chocolate and gingerbread belonged together until first making these cookies years ago. HEAVEN.
Texture: You’re going to die. These cookies are perfectly chewy, gooey, and decadent with a slight crunch from the sugar coating.
Ease: There’s more prep work involved with this recipe as it requires fresh grated ginger (don’t even try to leave that out!) and chopped chocolate (you could use packaged chocolate chunks) AND some chilling time.
Appearance: Sparkly and loaded with molten chocolate and just YUM.
Pros: My all-time favorite Christmas cookie. It isn’t December without these cookies.
Cons: No immediate gratification here unless you freeze the dough balls for baking off whenever the craving hits (which I definitely do).
Would I make this again? I’ve been making this recipe for 5 years now!
How to make Chewy Chocolate Gingerbread Cookies
Yield: 24 cookies
Prep Time: 15 minutes
Cook: 3 hours (with chilling time)
1 1/2 cups plus 1 tablespoon (7 ounces) all-purpose flour
1 1/4 teaspoons ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon freshly grated nutmeg
1 tablespoon unsweetened Dutch-process cocoa powder
1 stick (4 ounces) unsalted butter, room temperature
1 tablespoon freshly grated peeled ginger
1/2 cup packed dark brown sugar
1/2 cup unsulfured molasses
1 teaspoon baking soda
1 1/2 teaspoons boiling water
7 ounces semi-sweet chocolate, cut into 1/4-inch chunks
1/4 cup granulated sugar
Line two baking sheets with parchment paper.
In a medium bowl mix together the flour, ground ginger, cinnamon, cloves, nutmeg, and cocoa. In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and fresh ginger on medium speed until light and fluffy, about 4 minutes. Add brown sugar and beat until well combined. Add the molasses and beat until combined.
In a small bowl, dissolve the baking soda in boiling water. Add half of the flour mixture to the butter mixture then beat in baking soda mixture. Beat in the remaining flour mixture. Mix in the chocolate until just combined. Cover with plastic and refrigerate until firm, at least 2 hours or overnight.
Preheat the oven to 325°F. Scoop the dough into 1 1/2-tablespoon balls (I like to use this medium cookie scoop) and place 2 inches apart on prepared baking sheets. Chill for 20 minutes. Roll each ball in the granulated sugar.
Bake until surfaces just begin to crack, 10 to 12 minutes, rotating halfway through. Let cool 5 minutes. Transfer to a wire rack and cool completely. Cookies are best the day they are made, but can be stored in airtight containers at room temperature up to 5 days.
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