These Chocolate Gingerbread Cookies are a fun twist on the classic recipe! With a perfect mix of spicy ginger and rich chocolate, they are a holiday favorite.
They smell amazing while baking, and who doesn’t love the combination of chocolate and spices? I like to enjoy them with a warm cup of cocoa—pure bliss!
Key Ingredients & Substitutions
All-purpose flour: This is the foundation of your cookies. For a gluten-free version, consider using a 1:1 gluten-free flour blend. It works surprisingly well!
Cocoa powder: Unsweetened cocoa adds a rich chocolate flavor. You could also use Dutch processed cocoa for a more mellow taste—just note that it will darken your cookies.
Spices: The combo of ginger, cinnamon, cloves, and nutmeg is key to that warm flavor. If you don’t have cloves, you can skip them or substitute with a bit more cinnamon.
Molasses: Unsulfured molasses gives depth to the cookies. If you need a substitute, try honey or maple syrup, but you’ll lose some of that unique flavor.
Baking soda: This is crucial for leavening your cookies. Don’t substitute it with baking powder without adjusting the other ingredients, as they serve different functions.
How Can I Ensure My Cookies Are Soft and Chewy?
The secret to soft and chewy cookies lies in the dough preparation and baking time. Here are some tips:
- Chill the dough! Refrigerating it for at least 2 hours helps control spreading and allows the flavors to meld.
- Don’t overbake! Pull the cookies when they look slightly underdone. They’ll continue cooking on the baking sheet.
- Let them cool properly. Allow them to cool on the baking sheet for a few minutes before transferring to a wire rack. This ensures they set just right without becoming hard.
These methods will keep your cookies perfectly soft and inviting!
Chocolate Gingerbread Cookies
Ingredients You’ll Need:
For the Cookie Dough:
- 2 1/4 cups all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1 tsp baking soda
- 1/2 tsp salt
- 2 tsp ground ginger
- 1 tsp ground cinnamon
- 1/2 tsp ground cloves
- 1/4 tsp ground nutmeg
- 3/4 cup unsalted butter, softened
- 1 cup packed dark brown sugar
- 1 large egg
- 1/2 cup unsulfured molasses
- 1 tsp vanilla extract
- Granulated sugar, for rolling
For Optional Garnish:
- Powdered sugar and crushed peppermint candies
- White icing or melted white chocolate for drizzling
How Much Time Will You Need?
This recipe takes about 20 minutes to prepare. You’ll need to refrigerate the dough for at least 2 hours (or overnight) to develop the flavors. The baking time is about 10-12 minutes, and then allow for cooling on the baking sheet for a few minutes before transferring to a wire rack. Total time including chilling is roughly 2 hours and 30 minutes, but most of that time is hands-off while the dough chills.
Step-by-Step Instructions:
1. Prepare the Dry Ingredients:
In a medium bowl, whisk together the all-purpose flour, cocoa powder, baking soda, salt, ginger, cinnamon, cloves, and nutmeg until well combined. This mix will add all the delicious flavor to your cookies. Set this aside for now.
2. Cream the Butter and Sugar:
In a large bowl, use an electric mixer to cream the softened butter and brown sugar together on medium speed. Mix until it becomes light and fluffy, about 3-4 minutes. This aeration is key for chewy cookies!
3. Mix in the Wet Ingredients:
Add the egg and beat it in until well combined. Then add the molasses and vanilla extract, mixing until everything is smooth and creamy.
4. Combine Wet and Dry Ingredients:
Gradually add the dry ingredients you whisked earlier into the wet mixture. Mix on low speed until just combined—be careful not to overmix, as this will make your cookies tough!
5. Chill the Dough:
Cover the dough with plastic wrap and refrigerate it for at least 2 hours, or overnight if you have the time. This step is essential for the best texture and flavor.
6. Preheat the Oven:
When you’re ready to bake, preheat your oven to 350°F (175°C) and line baking sheets with parchment paper so your cookies won’t stick.
7. Shape the Cookies:
Scoop tablespoon-sized portions of the chilled dough and roll them into balls. Then roll each ball in granulated sugar to give them a sweet coating!
8. Arrange on Baking Sheets:
Place the dough balls about 2 inches apart on the prepared baking sheets, giving them room to spread while baking.
9. Bake the Cookies:
Bake your cookies for 10-12 minutes. They should be set and have cracks on top, but still be soft in the center. Remove them from the oven and let them cool on the baking sheet for 5 minutes.
10. Cool and Garnish:
After the initial cooling, transfer the cookies to a wire rack to cool completely. If desired, once cooled, drizzle them with white icing or melted white chocolate and sprinkle with crushed peppermint candies for an extra festive touch. You can also sprinkle with powdered sugar if you like!
Enjoy your soft, chewy Chocolate Gingerbread Cookies with a cozy drink or as a delightful holiday treat! They are sure to impress family and friends!
Can I Use Whole Wheat Flour Instead of All-Purpose Flour?
Yes, you can substitute part of the all-purpose flour with whole wheat flour for a healthier option. I recommend using half all-purpose and half whole wheat to maintain the cookie’s texture.
How Do I Store Leftover Cookies?
To store leftover cookies, place them in an airtight container at room temperature. They will stay fresh for up to 5 days. For longer storage, you can freeze them by wrapping each cookie individually and placing them in a freezer bag for up to 3 months.
Can I Make the Dough Ahead of Time?
Absolutely! You can prepare the dough and refrigerate it for up to 24 hours before baking. Just let it sit at room temperature for a few minutes to soften slightly before scooping and baking.
What’s the Best Way to Drizzle the Icing?
If you’re using white icing or melted white chocolate for drizzling, you can place it in a small zip-top bag. Snip off a tiny corner of the bag and squeeze gently to create a fine drizzle over the cooled cookies. This will give them a nice, decorative touch!