These Chewy Chocolate Gingerbread Cookies are delicious Christmas cookies which combine chocolate with gingerbread to make the perfect chewy and soft holiday cookie. With a crinkled outside and a delicious taste, these are also great for baking exchanges.
Chewy Chocolate Gingerbread Cookies
It’s beginning to look a lot like Christmas 🎄
It might be a little early to start thinking about holiday baking, but winter has set in and I’m so looking forward to all the Christmas treats. I plan on making my Whipped Shortbread Cookies, Turtle Cookies and Eggnog Cookies very soon.
Not only because they are so good – but I want to get a head start on my baking exchange.
These Chewy Chocolate Gingerbread Cookies are going to be perfect for just that. I love recipes that can be gifted but are also ideal for your own cookie tray.
I like to make an assortment every year, and this one is a classic that can’t be overlooked.
When I bake these soft and chewy Chocolate Gingerbread Cookies, the entire kitchen smells of wintry spices. It’s gives that feeling that the holidays have arrived.
When a cold day sets in, the scent, warmth and taste is the ultimate combination of comfort.
These soft chocolate gingerbread cookies combines the most comforting winter baking ingredients like vanilla, cocoa powder, molasses, ginger, cinnamon, cloves, and chocolate chips.
Since this recipe doesn’t call for a lot of ginger, and it has all those other wonderful flavours incorporated as well, this cookie won’t have that sharp spicy taste of a sole gingerbread cookie.
I almost prefer going this route because it’s typically more kid-friendly and it also allows for the chocolate and vanilla to share the stage as well.
If you want more traditional and spicy holiday cookie, look to these Soft Ginger Cookies. They are moist and chewy, and have a stronger flavour thanks to real ginger.
How to Make Chocolate Gingerbread Cookies
This holiday cookie recipe comes together quickly, but keep in mind that you’ll need to chill the dough for at least an hour before shaping the cookies. When making the cookies, if the dough is getting too warm, allow to chill again for a bit too.
I wouldn’t skip this part in the instructions, the result is well worth the wait. One bite and you’ll agree that the small fuss was totally worth it.
It’s much easier to use the time chilling the dough than having to do piping and decorating, which you don’t have to do. It’s a great way to think, right?
Looking for more treats for your cookie tray?
- Star-Shaped Jam Cookies
- Butterscotch Fudge
- White Chocolate Cranberry Fudge
- Christmas Trash Snack Mix
- Peanut Butter Snowballs
- White Toffee Bark
Whether these cookies are for yourself, guests or those being gifted a sweet package of homemade love – I’m sure all will love these Chocolate Gingerbread Cookies.
They are soft and chewy, with crisp edges thanks to the sugar coating. They are a great addition to your holidays, without being too time-consuming or stressful.
- 1 cup brown sugar
- 3/4 cup unsalted butter, melted
- 1 large egg
- 2 tsp vanilla
- 1/3 cup molasses
- 1/2 cup cocoa powder
- 2 cups flour
- 1 tsp baking soda
- 2 tsp ground ginger
- 1/2 tsp cinnamon
- 1/2 tsp ground cloves
- 3/4 cup chocolate chips (mini)
- 1/4 cup sugar (for coating)
1. Add brown sugar, melted butter, egg, vanilla, and molasses to a large bowl. Whisk to incorporate all ingredients. Continue to whisk until the mixture is smooth.
2. Sift the cocoa powder, then blend it in with the other ingredients in the bowl.
3. Mix in the flour, baking soda, ground ginger, cinnamon, and ground cloves.
4. Add the mini chocolate chips, and gently fold them into the cookie dough.
5. Cover the cookie dough with plastic wrap, and place in the refrigerator for at least one hour.
6. Preheat oven to 350 degrees, and prep a cookie sheet with parchment paper.
7. Pour sugar for the coating into a small bowl and set aside.
8. Using a small cookie scoop, make small balls of dough. You may want to use your hands to make 1 inch balls.
9. Roll each dough ball in the bowl with sugar, making sure it's completely lightly coated.
10. Transfer each dough ball onto the cookie sheet, and using your fingers/hands, press the dough ball down a little. You can use the bottom side of a glass as well if you want.
11. Repeat with the rest of the cookie dough balls. yet leave at least 2 inches between each cookie. If necessary return the bowl of cookie dough back to the refrigerator to keep the dough chilled as you go along.
12. Bake at 350 degrees for 10-11 minutes. Allow to cool slightly on the cookie sheet, then transfer the cookies to a wire rack to cool completely.
Nutrition Information:Yield: 24 Serving Size: 1
Amount Per Serving: Calories: 177Total Fat: 8gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 23mgSodium: 61mgCarbohydrates: 26gFiber: 1gSugar: 16gProtein: 2g