Chewy Chocolate Gingerbread Cookies

Chewy Chocolate Gingerbread Cookies are deliciously sweet with the perfect amount of spicy warmth.

Chewy Chocolate Gingerbread Cookies

Chewy Chocolate Gingerbread Cookies

I’m really excited about these cookies. I can see why Martha Stewart choose them for the cover of her baking book, Cookies. I think it might be safe to say these are the best cookies I’ve ever made, and eaten. I also think its safe to say these would make a great addition to any holiday dessert table and would be great to give to friends (if there’s any left).

These cookies are sweet with the perfect amount of spicy warmth. A lot of cookies, especially packaged ones, are almost disgustingly sugary. These chewy chocolate gingerbread cookies, however, have a much more complex depth of flavor. The texture is perfect: ooey gooey and chewy. And can I just say that chocolate chunks are so much better than chips? The sugar coating adds a nice crunchy sweetness and makes these cookies just look like Christmas. I can already tell I’ll make these cookies for winters to come. If you’re worries about serving these to children, don’t! They’re sweet and chocolaty enough for them too.

If you’re considering making these, be forewarned that the prep-time is a little extensive. After making the dough it needs to chill for 2 hours or overnight and then after you roll the dough into balls it needs to chill for an additional 20 minutes. I skimped a little on the chilling time because I was working on a schedule so I’m guessing that’s why my cookies didn’t spread out as much as Martha’s, but nonetheless, they were delicious. Another plus about the cookies, they keep very well. The recipe says they are best eaten the day they’re made but its been 3 days since I made these and they are still chewy.


Chewy Chocolate Gingerbread Cookies

Yield: 2 dozen

Prep Time: 5 minutes

Cook Time: 10 minutes

Total Time: 2 hours 30 minutes


1 1/2 cups plus 1 tablespoon 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
1/4 pound (1 stick) 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 best-quality semi-sweet chocolate, cut into 1/4-inch chunks
1/4 cup granulated sugar


1. Line two baking sheets with parchment paper

2. In a bowl, sift together flour, ground ginger, cinnamon, cloves, nutmeg, and cocoa. In the bowl of an electric mixer fitted with the paddle attachment, beat butter and fresh ginger on medium speed until lightened, about 4 minutes. Add brown sugar; beat until combined. Add molasses; beat until combined.

3. In a small bowl, dissolve baking soda in boiling water. Beat half of flour mixture into butter mixture. Beat in baking soda mixture, then remaining half of flour mixture. Mix in chocolate; turn onto plastic wrap. Pat out to a 1-inch thickness; seal with wrap. Refrigerate until firm, 2 hours or overnight.

4. Preheat oven to 325 F. Roll dough into 1 1/2-inch balls; place 2 inches apart on prepared baking sheets. Chill 20 minutes. Roll in 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.

Get my *Favorite Desserts* e-cookbook for free!

Don't miss a recipe! Sign up to get new posts delivered via email and receive a FREE E-COOKBOOK!

14 Responses to “Chewy Chocolate Gingerbread Cookies”

  1. #
    Joanne — December 17, 2009 at 6:21 pm

    Those cookies look spectacular!
    I'll have to print this recipe (not that we need any more cookies). Sometimes, when something looks THAT good, you just say “oh…what the hey!” ..then do it.

  2. #
    Elina — December 18, 2009 at 3:47 am

    These cookies look absolutely mouth watering. Did you make the mustard-maple chicken yet? So yummy! Thanks for choosing it for this week :)

  3. #
    danazia — December 18, 2009 at 6:16 am

    Holy cow these look fantastic! Gorgeous picture BTW. I have book marked these and will make them!

  4. #
    katiecupcakes — December 18, 2009 at 6:33 am

    I love these! They were my #1 when making my Christmas baking list! That photo, the chocolate, the melting, why can't baking day be now?!

  5. #
    katiecupcakes — December 18, 2009 at 6:33 am

    Ooh I love these! They were the first cookie that popped into my head when deciding my Christmas baking list! And the melty chocolate in your photo just look deeeelicious!

  6. #
    Dawn — December 18, 2009 at 4:42 pm

    Oooo…nothing is better than molten gooey cookies. Why oh why must everything that looks so tasty have a stick of butter in it? These do look worth it though.

  7. #
    Tessa — December 19, 2009 at 5:29 pm

    Joanne- Thank you so much!! I hope you like them if you end up making them.

    Elina- I did make the Maple Mustard Chicken thighs, but it was too dark to take a decent photo :( I liked them though!

    Danazia- Thanks!! I'm glad to hear that, hope you like them :)

    Katie- Aren't they the best? Thank you!

    Dawn- Seriously, there really isn't anything better. Its a shame that ooey gooey = a stick of butter but sometimes its worth it.

  8. #
    Sabine — February 15, 2011 at 11:02 pm

    These look great, I'm definitely going to make them soon!
    P.S your photo is nicer than the one on the cover of Martha Stewart

  9. #
    Pixie — December 17, 2012 at 4:44 pm

    These were wonderful! I am curious tho I baked only half of the batter and I was wondering if I can still make the other half that’s been refrigerating the last 6days:/

  10. #
    Juta — January 21, 2013 at 6:22 pm

    This looks delicious. :3 Absolutely mouthwatering. Though I’m wondering can I substitute unsulfured molasses for something else? :/ Please let me know!

    • Tessa replied: — January 21st, 2013 @ 7:12 pm

      Hi! You can try substituting with honey or dark corn syrup but I would really recommend sticking with the molasses because it imparts a lot of traditional gingerbread flavor to these cookies. Molasses can usually be found in the baking aisle at the grocery store or next to other syrups (like maple).

  11. #
    Juta — January 22, 2013 at 8:57 am

    Thank you very much for your answer :]] I would love to stick to it but I’m afraid I will not find it in our grocery stores :/ Lithuania still has a long way to go at having all sorts of ingredients 😛

  12. #
    marcie@flavorhtemoments — March 15, 2013 at 6:05 pm

    Of course I just saw these at the bottom of your Reese’s Peanut Butter Cookies and almost fell out of my chair. I love gingerbread, but have never thought to add chocolate chips. I actually make gingerbread men cutouts, and I decorate them with mini chocolate chips and mini M&M’s, and they taste great, so it makes perfect sense!

  13. #
    Alyssa — November 27, 2013 at 11:46 am

    I don’t know if you noticed, but the recipe in the book calls for 1/4 c molasses. You wrote 1/2c. Just a head’s up!

Leave a Comment