Steam rises as you pull trays of Gingerbread Chocolate Cookies from the oven, their rich cocoa aroma dancing with warm spices. After several rounds of tweaking chilling times and spice ratios, I nailed a batch that crackles at the edges and stays tender inside. These spiced chocolate gems shine at holiday gatherings or as a cozy afternoon treat.
Why You’ll Love Gingerbread Chocolate Cookies
- Silky interior flecked with glossy chocolate chips
- Bubbly cracks on top hint at a delicate crisp
- Nutty, toasty blend of cinnamon, ginger, and cocoa
- Rooted in classic gingerbread tradition with a chocolate twist
A Little Background
Last December, I mixed dough late at night, chasing the ideal snap-to-chew ratio. A neighbor’s taste test revealed that a short chill yielded flat cookies, while overnight rest brought out deeper ginger tones and sturdier edges. That little prep tweak changed everything.
Key Ingredients for Gingerbread Chocolate Cookies
- All-Purpose Flour (1¾ cups): Structure; swap half for whole wheat for earthiness.
- Unsweetened Cocoa Powder (½ cup): Deep chocolate notes; sift to avoid lumps.
- Molasses (½ cup): Classic gingerbread flavor; blackstrap ups the intensity.
- Unsalted Butter (8 tbsp): Creamed for airiness; room temp is crucial.
- Light and Dark Brown Sugar (½ cup each): Adds moisture and chew; dark gives richer caramel tones.
- Spice Blend: Ground cinnamon (1 tsp), ginger (½ tsp), cloves (¼ tsp), baking soda (1 tsp), salt (¼ tsp).
How to Make Gingerbread Chocolate Cookies
- In a large bowl using a handheld or stand mixer with the paddle attachment, cream butter, granulated sugar, and brown sugars on high speed until light and fluffy, about 3 minutes.
- Add egg and vanilla extract; mix on medium speed until incorporated. Pour in molasses and mix until just combined.
- In a separate bowl, whisk together flour, cocoa powder, baking soda, cinnamon, ground ginger, cloves, and salt.
- With mixer on low speed, slowly add dry ingredients to wet ingredients, mixing until just combined; be careful not to overmix. Stir in chocolate chips if using.
- Scrape dough onto a sheet of plastic wrap and form into a disk. Cover and refrigerate for at least 1 hour or up to overnight.
- Preheat oven to 350°F (177°C). Line baking sheets with parchment paper.
- Scoop dough into 1½–2 tablespoon portions and roll into balls. Place 2 inches apart on prepared baking sheet.
- Bake for 9–11 minutes until the edges are set and the centers look slightly underbaked.
- Allow cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Pro Tips & Troubleshooting
- Testing note: chilling overnight brought out deeper spice flavors and prevented excessive spread.
- If edges brown too fast, lower oven temp by 10°F and extend bake by 1–2 minutes.
- Swap half the cocoa for espresso powder for a mocha twist.
- To double, mix dry and wet separately, then combine; dough may need extra chill time.
Storage & Make-Ahead Guide
Store cooled cookies in an airtight container at room temperature for up to 4 days. For longer keeping, freeze in a sealed bag for up to 3 months—thaw in the fridge overnight. Always let dough chill fully before baking to meet food safety guidelines and maintain texture.
Serving Suggestions
Pair these spicy chocolate rounds with a steaming mug of chai or drizzle melted white chocolate over the tops for a festive look. They also make a lovely homemade gift tucked into cellophane bags.
Frequently Asked Questions
- How do I make gingerbread cookies chewier? Extend the bake by 1–2 minutes and increase brown sugar; avoid overbaking.
- Can I freeze Gingerbread Chocolate Cookies dough? Yes—freeze shaped balls on a tray, then transfer to a bag. Bake from frozen, adding 1–2 minutes.
- Why are my cookies spreading too much? Dough too warm or under-chilled. Make sure to chill at least 1 hour.
- What can I substitute for molasses? Black treacle or dark corn syrup in equal amounts will work in a pinch.
- How long do gingerbread cookies last? Up to 4 days at room temperature in an airtight container, or 3 months frozen.
- Can I use salted butter instead of unsalted? Yes—reduce added salt by half to balance flavors.
Final Thoughts
These Gingerbread Chocolate Cookies have become my go-to winter bake—crackling at the edges, rich with spice, and easy to share. Give them a whirl, and let me know how your batch turns out!
More Recipes You’ll Love
- Best Carrot Cake Cookies – earthy spice notes and tender crumb echo the warmth of gingerbread
- Quick Pecan Pie Cookies – similar crackly tops and nutty sweetness pair beautifully with chocolate spice
- Pumpkin Snickerdoodle Cookies – another cozy seasonal cookie to round out your winter baking
Gingerbread Chocolate Cookies
These Gingerbread Chocolate Cookies combine rich cocoa and warming spices to create crackly-topped treats that stay tender inside, perfect for holiday baking and cozy evenings.
Servings 24 cookies
Ingredients
Wet Ingredients
- 8 tbsp unsalted butter room temperature
- 0.5 cup granulated sugar
- 0.5 cup brown sugar
- 1 large egg
- 1 tsp vanilla extract
- 0.5 cup molasses
Dry Ingredients
- 1.75 cups all-purpose flour
- 0.5 cup unsweetened cocoa powder
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 0.5 tsp ground ginger
- 0.25 tsp ground cloves
- 0.25 tsp salt
Mix-Ins
- 1 cup semisweet chocolate chips optional
Instructions
Wet Ingredients
- In a large bowl using a handheld or stand mixer with the paddle attachment, cream butter, granulated sugar, and brown sugar on high speed until light and fluffy, about 3 minutes.8 tbsp unsalted butter, 0.5 cup granulated sugar, 0.5 cup brown sugar
- Add egg and vanilla extract; mix on medium speed until incorporated. Pour in molasses and mix until just combined.1 large egg, 1 tsp vanilla extract, 0.5 cup molasses
Dry Ingredients
- In a separate bowl, whisk together flour, cocoa powder, baking soda, ground cinnamon, ground ginger, ground cloves, and salt.1.75 cups all-purpose flour, 0.5 cup unsweetened cocoa powder, 1 tsp baking soda, 1 tsp ground cinnamon, 0.5 tsp ground ginger, 0.25 tsp ground cloves
- With mixer on low speed, slowly add dry ingredients to wet ingredients, mixing until just combined; be careful not to overmix. Stir in chocolate chips if using.0.25 tsp salt
- Scrape dough onto a sheet of plastic wrap and form into a disk. Cover and refrigerate for at least 1 hour or up to overnight.
- Preheat oven to 350°F (177°C). Line baking sheets with parchment paper.
- Scoop dough into 1½–2 tablespoon portions and roll into balls. Place 2 inches apart on prepared baking sheet.
- Bake for 9–11 minutes until the edges are set and the centers look slightly underbaked.
- Allow cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
Chilling the dough overnight develops deeper spice flavors.
Use parchment paper to prevent sticking and promote even browning.
Store cooled cookies in an airtight container at room temperature for up to 4 days or freeze for up to 3 months.