Chewy Chocolate Gingerbread Cookies

Yield: 2 dozen

Prep Time: 5 minutes

Cook: 2 hours 30 minutes

Tessa Arias Chewy Chocolate Gingerbread Cookies are deliciously sweet with the perfect amount of spicy warmth. [caption id="" align="aligncenter" width="500"] Chewy Chocolate Gingerbread Cookies[/caption] I'm really excited about these cookies. I can...

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 — January 21, 2013 at 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!

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