Chewy Chocolate Gingerbread Cookies

Yield: 24 cookies

Prep Time: 15 minutes

Cook: 3 hours (with chilling time)

Chewy Chocolate Gingerbread Cookies are my all-time favorite holiday cookie! They’re ultra chewy and loaded with festive spices and gooey chunks of chocolate.

Oh my!! These are so chewy, gooey, and yummy! Our FAVORITE Christmas cookie!

Tessa's Recipe Rundown...

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!

Oh my!! These are so chewy, gooey, and yummy! Our FAVORITE holiday cookie!

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?

Oh my!! These are so chewy, gooey, and yummy! Our FAVORITE holiday cookie!

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.

These are our all-time favorite Christmas cookies! They are the BEST!

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.

Reader Recipe Photos

If you make this recipe and would like to have it featured, upload it to Instagram and tag me and use the hashtag #handletheheat!

Check out Alikane’s beautiful cookies:
alikane-chewy-chocolate-gingerbread-cookies

*This post contains affiliate links.

  • This field is for validation purposes and should be left unchanged.

How to make
Chewy Chocolate Gingerbread Cookies

Recipe By Tessa Arias, Handle the Heat
Yield: 24 cookies
Prep Time: 15 minutes
Cook: 3 hours (with chilling time)

Ingredients

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)ย 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

Directions

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 325ยฐF. 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.

From Martha Stewart's Cookies

About Tessa...

Tessa is a professionally trained chef, cookbook author, and cookie queen. She loves to write about all things sweet, carb-y, and homemade. She's on a mission to make the world a more unapologetically DELICIOUS place. Tessa lives in Phoenix, Arizona.

Find Tessa on  

20 Responses to “Chewy Chocolate Gingerbread Cookies”

  1. #
    Melanie @ Carmel Moments — December 5, 2014 at 9:40 am

    Tessa, your pictures are always amazing! And you’ve totally convinced me to try these. They look perfect!

  2. #
    Anna @ Crunchy Creamy Sweet — December 5, 2014 at 9:48 am

    I love pairing seasonal flavors with chocolate and gingerbread is at the top of my list right now! So so good! These cookies look fantastic! Packed with chocolate! Pinning!

  3. #
    Tasbih @ Cleobuttera — December 5, 2014 at 12:51 pm

    Dying over the chocolate oozing out! I feel like i wanna face plant in there. I was never curious to try the gingerbread and chocolate combo, but girl you had me convinced! These look A-MAZING!

  4. #
    Gaby — December 5, 2014 at 5:12 pm

    Those gooey centers are calling my name!!!

  5. #
    Michelle { A Latte Food } — December 5, 2014 at 10:59 pm

    I’ve never had chocolate and gingerbread together–I know, crazy, right? ๐Ÿ™‚ Well, I almost died over the looks of these cookies so it’s probably happening tomorrow! Pinned!

  6. #
    jessy — December 6, 2014 at 3:21 pm

    these cookies look amazing !!!!!!!!!! <3 there are no eggs in the recipe??

    • #
      Tessa — December 7, 2014 at 10:48 am

      Yep!

  7. #
    Bev — December 14, 2014 at 2:18 pm

    I’ve got BAGS of pumpkin Hershey kisses. Would that work?

    • #
      Tessa — December 15, 2014 at 12:31 pm

      I don’t see why not!

  8. #
    Rene — December 21, 2014 at 2:58 pm

    i made these today and they do not look anything like yours! They were nice and plump when I took them out of the oven but then they fell flat and they are quite wide and skinny. What went wrong??

    • #
      Tessa — December 21, 2014 at 5:42 pm

      Please see my comment to Kim below ๐Ÿ™‚

  9. #
    Kim — December 21, 2014 at 5:25 pm

    Rene, you are not alone. The exact thing just happened to my batch today. I’m guessing warm pans. (I didn’t chill the doughballs on the cookie sheets since I’ve been baking cookies all day.) I’m hoping Tessa can solve our mystery.

    • #
      Tessa — December 21, 2014 at 5:41 pm

      You are exactly right Kim, warm pans plus dough that hasn’t been adequately chilled will lead to increased spreading and thin cookies. If you have this problem often, try shaping the dough into tall mounds then instead of balls then chill to get a thicker cookie.

  10. #
    Irene — December 21, 2014 at 6:04 pm

    I tried chilling the balls after I dipped them in sugar too and I still got them same result. They are so tasty but I wish they were ooey gooey like yours!

  11. #
    Sylvia — December 22, 2014 at 3:24 pm

    I’m a German living in Germany and love to try your recipes. But the American measurement system quite often confuses me. I did the Gingerbread Fudge the other day and after chopping 3 and ยผ cups of chocolate into chocolate chips, I realized the recipe only asks for 3 x ยผ cup. Well, these things happenโ€ฆ But now I’m being really careful: What does ‘1 ยฝ cups plus 1 tbsp (7 ounces)’ of flour mean? I simply can’t do the math. Where do these 7 ounces fit in? 1 and ยฝ cups plus 1 tbsp is not close to 7 ounces, neither is 1 x ยฝ cup plus 1 tbsp. Should I ignore the 7 ounces and concentrate only on the cups and tbsp? Can you help?

  12. #
    Linda @ 2CookinMamas — December 23, 2014 at 6:28 pm

    Those gingerbread cookies look to die for! They will definitely be on my list for next year!

  13. #
    Elisa — December 30, 2014 at 10:21 am

    I read the recipe wrong when making these cookies and put in 1 1/2 CUPS (!) of boiling water instead of teaspoons. I was really bummed until I realized that I was stirring what appeared to be cake batter. I sprinkled in a bit of self rising flour because it actually seemed too soupy and poured the cookie batter in a cake pan. It made a delicious cake with excellent texture! Then I started over, following the recipe correctly, and got delicious cookies. Thanks for sharing this recipe. I will be making these cookies and the cake version again!

  14. #
    Roxanne — January 4, 2015 at 5:45 pm

    So good! They turned out perfectly. I rolled them in cinnamon sugar instead of regular sugar because I just love cinnamon. Thanks for the recipe!

  15. #
    Kristen @ The Endless Meal — February 11, 2016 at 11:26 pm

    These were delicious! Mine also fell flat, but it totally didn’t matter as they were so good. I’ll definitely be making these again!

  16. #
    Melissa "Dahmer" Bistrican — December 6, 2016 at 12:09 pm

    Hi Tessa! I’m thinking about making these for my girls’ cookie exchange, but I have a question–is it the GINGER that is freshly grated, or the NUTMEG? The notes above and the recipe itself are contradicting. Thanks in advance!!

Leave a Comment

Join the Handle the Heat Community

Join the Handle the Heat Community
Do you want a more delicious life?
Instead of digging through cookbooks and magazines and searching the internet for amazing recipes, subscribe to Handle the Heat to receive new recipe posts delivered straight to your email inbox. Youโ€™ll get all the latest recipes, videos, kitchen tips and tricks AND my *free* Cookie Customization Guide (because I am the Cookie Queen)!

Instagram

As Seen On....
NPR People Time Glamour Readers Digest The Huffington Post BuzzFeed