The Best Fluffy Pancakes recipe you will fall in love with. Full of tips and tricks to help you make the best pancakes.
When the holidays arrive, few treats feel as nostalgic and comforting as classic gingerbread cookies. The warm spices, cozy aroma, and tender bite instantly transport you into the festive season. But if you’ve never tried Chocolate Gingerbread Cookies, you’re missing a truly magical twist on tradition. These cookies take everything beloved about gingerbread—molasses, cinnamon, ginger, cloves—and blend it with deep, velvety cocoa for a luxurious, holiday-perfect bake.
The result? A cookie that is soft, chewy, aromatic, and infused with rich chocolate notes that complement the spices beautifully. These are the cookies you’ll want to leave out for Santa… and probably eat half the batch yourself. They pack brilliantly into gift boxes, stay soft for days, and fill your kitchen with that unmistakable holiday warmth.
Whether you’re preparing cookie tins, hosting a cookie exchange, or simply craving a festive baking project, this recipe delivers everything you want: ease, reliability, and exceptional flavor.
This complete guide includes ingredients, instructions, expert tips, variations, serving suggestions, storage techniques, and more. Let’s dive into the delicious world of Chocolate Gingerbread!
Why These Chocolate Gingerbread Cookies Are So Special
1. Deep, cozy flavor
Molasses and cocoa join forces to create a rich, slightly fudge-like gingerbread.
2. Perfect holiday texture
Soft and chewy in the center, lightly crisp on the edges—the best cookie combination.
3. Classic spice blend with a chocolate twist
Cinnamon, ginger, cloves, and nutmeg make these cookies smell like Christmas.
4. Great for gifting
They hold up beautifully in jars, boxes, or cookie tins.
5. Easy to customize
Add chocolate chips, drizzle white chocolate, or frost like classic gingerbread shapes.
Ingredients
For the Chocolate Gingerbread Cookies
- 2 ¼ cups all-purpose flour
- ¼ cup cocoa powder
- 1 ½ tsp ground ginger
- 1 tsp ground cinnamon
- ½ tsp ground cloves
- ¼ tsp nutmeg
- 1 tsp baking soda
- ½ tsp salt
- ¾ cup unsalted butter, softened
- ¾ cup brown sugar
- â…“ cup molasses
- 1 large egg
- 1 tsp vanilla extract
- ½ cup mini chocolate chips (optional)
- ½ cup granulated sugar (for rolling)
Instructions
1. Prepare the Dough
In a medium bowl, whisk together flour, cocoa powder, ginger, cinnamon, cloves, nutmeg, baking soda, and salt.
2. Cream Butter and Sugar
In a mixing bowl, beat butter and brown sugar until creamy. Add the egg, vanilla, and molasses; mix until smooth.
3. Combine Wet and Dry
Stir dry mixture into wet mixture until fully combined. Fold in chocolate chips if using.
Chill dough for 1 hour for easier rolling.
4. Shape the Cookies
Preheat oven to 350°F (175°C). Scoop and roll dough into 1-inch balls. Roll each in granulated sugar. Place 2 inches apart on a lined baking sheet.
5. Bake
Bake 9–11 minutes, until edges are set and tops are crackly.
Cool on the pan for 5 minutes before transferring to a wire rack.
6. Serve
Enjoy warm with hot cocoa, coffee, or holiday tea.
Expert Tips for Perfect Results
Chill the dough
This prevents spreading and creates thick, chewy cookies.
Use dark molasses
For richer color and deeper flavor.
Don’t overbake
They should still appear soft in the center—cooling firms them up.
Roll in coarse sugar
For extra sparkle and crunch.
Add chocolate chips or chunks
For ultra-rich chocolatey bites.
Flavor Variations
Double Chocolate Gingerbread Cookies
Add ½ cup white chocolate chips.
Espresso Chocolate Gingerbread
Add 1 teaspoon espresso powder to the dry ingredients.
Molten Chocolate Gingerbread
Stuff each dough ball with a square of dark chocolate.
Orange-Chocolate Gingerbread
Add 1 tablespoon orange zest to the butter mixture.
Peppermint Chocolate Gingerbread
Fold in crushed candy cane pieces.
Serving Suggestions
- Serve with eggnog, hot cocoa, or chai.
- Add to holiday charcuterie-style dessert boards.
- Make gingerbread cookie sandwiches with cream cheese frosting.
- Dip half the cookie in melted white chocolate for a festive look.
They’re perfect for:
- Christmas gifting
- Cookie swaps
- Holiday parties
- Winter baking days with kids
Classic Chocolate Gingerbread Cookies
Soft, chewy, chocolate-infused gingerbread cookies with classic holiday spices and a festive crackly sugar coating.
Ingredients
Equipment
Method
- Whisk flour, cocoa powder, spices, baking soda, and salt in a bowl.
- Cream butter and brown sugar; add egg, vanilla, and molasses.
- Combine wet and dry ingredients; fold in chocolate chips if using. Chill 1 hour.
- Roll dough into balls and coat in granulated sugar.
- Bake at 350°F (175°C) for 9–11 minutes until crackly on top.
- Cool completely on a wire rack.
Notes
Chilling ensures thick, chewy cookies that don’t overspread.
Storage Instructions
- Room Temperature: 5–7 days in airtight containers.
- Freezer: Freeze dough balls up to 2 months; bake from frozen by adding 2 minutes.
- Freezing baked cookies: Freeze up to 3 months with parchment between layers.
