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.
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.