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    Home » Recipes » Cookies and Squares

    Easy Chewy Chocolate Gingerbread Cookies

    Published: Dec 14, 2018 Modified: August 31, 2021 by Nina

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    Cookies stacked on top of each other. Some chocolate chips are scattered around them.

    These easy chewy chocolate gingerbread cookies are super easy to make compared to other recipes, and have the same flavour! These cookies are ultra festive, very chewy, and loaded with chocolate!

    Cookies stacked on top of each other.  Some chocolate chips are scattered around them.
    Jump straight to the recipe!
    • 🍪A very easy twist on a popular cookie
    • 🥘Ingredients
    • 🔪Instructions
    • ✔️Expert tips
    • 💭FAQs
    • 🔖Related recipes
    • 📋 Recipe

    🍪A very easy twist on a popular cookie

    I came across this Martha Stewart recipe for chewy chocolate gingerbread cookies over 10 years ago. They are so good, but there is too many steps. I set out to make a cookie that tasted just as good as Martha's, but way simpler. The result, they taste just as good! These cookies are chewy, very chocolatey, and have a good punch of gingerbread spices!

    If you are looking for more gingerbread recipes, try my spiced gingerbread cookies, gingerbread latte loaf, or gingerbread trifle!

    🥘Ingredients

    Ingredients needed to make easy chewy chocolate gingerbread cookies.

    Ingredient notes

    • Unsalted butter - You can use salted butter instead. Just omit the extra salt listed in the ingredients.
    • Dark brown sugar - Light brown sugar can be used too. The cookies will be a bit lighter in colour though.
    • Semi-sweet chocolate - Chocolate chips or chopped up baking chocolate can be used.

    🔪Instructions

    In a medium bowl, sift together flour, cocoa powder, ginger, cinnamon, cloves, and baking powder. In a large bowl, beat butter, brown sugar, and molasses until combined. Add egg and vanilla extract and mix until combined.

    Combine dry ingredients into the wet ingredients until just combined. Stir in chocolate chips until evenly distributed. Don't overmix. Turn dough out onto plastic wrap and seal with wrap. Refrigerate for at least 2 hours, or overnight.

    Easy chewy chocolate gingerbread cookie instruction 1.
    Easy chewy chocolate gingerbread cookie instruction 2.

    Preheat oven to 350°F(177°C). Line a baking sheet with parchment paper. Spread granulated sugar on a plate. Roll cookie dough into 1 inch or 1.5 inch balls. I rolled them into 1 inch balls and they are small cookies. For larger, roll into 1.5 inch balls. Roll each ball in granulated sugar until it is fully coated, and place 1 inch apart on the prepared baking sheet.

    Bake for 10-12 minutes, or until surfaces slightly crack. Let cool on baking sheet for 5 minutes and then transfer to wire rack to cool completely. Store in an airtight container at room temperature for up to 5 days.

    Cookies on a wire rack scattered around.

    ✔️Expert tips

    • You can use chopped up baking chocolate or chocolate chips. I have used both with great results.
    • Make sure you chill the cookie dough. The dough is very soft after it has been made, and needs the time to firm back up. Chilling the dough also helps the cookie from spreading to much as it bakes.
    • Dark brown sugar is preferred in this cookie, but light brown sugar can be used in a pinch. The cookies will just be lighter in colour.

    💭FAQs

    How do I store these cookies?

    Store the cookies in an airtight container at room temperature for 5 days.

    Can I freeze them?

    They freeze really well. Freeze them in an airtight freezer bag or container for up to 3 months. Bring them to room temperature before serving.

    Can I make these cookies ahead of time?

    Yes, the dough needs to chill in the refrigerator for at least 2 hours or overnight. Make the cookie dough the day before you want to bake them.

    Cookies on a wire rack scattered around.

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    Let's Bake Together!

    Step-by-step instructions are all written in my recipe below. If you liked it, please rate me 5 ⭐⭐⭐⭐⭐!

    If you tried this recipe, be sure to tag me on Instagram. You can also find me on Facebook and Pinterest.

    📋 Recipe

    Cookies stacked on top of each other. Some chocolate chips are scattered around them.

    Easy Chewy Chocolate Gingerbread Cookies

    Nina
    These easy chewy chocolate gingerbread cookies are super easy to make compared to other recipes, and have the same flavour! These cookies are ultra festive, very chewy, and loaded with chocolate!
    5 from 1 vote
    Print Recipe Pin Recipe
    Prevent your screen from going dark
    Prep Time 15 minutes mins
    Cook Time 12 minutes mins
    Total Time 27 minutes mins
    Course Dessert
    Cuisine North American
    Servings 24 cookies
    Calories 131 kcal

    Ingredients
     
     

    • 1 ½ cups all purpose flour
    • 2 tablespoons cocoa powder
    • 1 ½ teaspoons ground ginger
    • 1 teaspoon ground cinnamon
    • ¼ teaspoon ground cloves
    • 1 teaspoon baking powder
    • ¼ cup unsalted butter room temperature
    • ½ cup dark brown sugar packed
    • ¼ cup unsulfured molasses
    • 1 large egg room temperature
    • 1 teaspoon vanilla extract
    • 1 cup semisweet chocolate chips
    • ¼ cup granulated sugar

    Instructions
     

    • In a medium bowl, sift together flour, cocoa powder, ginger, cinnamon, cloves, and baking powder.
    • In a large bowl, beat butter, brown sugar, and molasses until combined. Add egg and vanilla extract and mix until combined.
    • Combine dry ingredients into the wet ingredients until just combined. Stir in chocolate chips until evenly distributed. Don't overmix.
    • Turn dough out onto plastic wrap and seal with wrap. Refrigerate for at least 2 hours, or overnight.
    • Preheat oven to 350°F(177°C). Line a baking sheet with parchment paper.
    • Place granulated sugar on a plate. Roll cookie dough into 1 inch or 1.5 inch balls. Roll in granulated sugar until the cookie ball is fully coated, and place 1 inch apart on the prepared baking sheet.
    • Bake for 10-12 minutes, or until surfaces slightly crack. Let cool on baking sheet for 5 minutes and then transfer to wire rack to cool completely. Store in an airtight container at room temperature for up to 5 days.

    Notes

    • You can use chopped up baking chocolate or chocolate chips. I have used both with great results.
    • Make sure you chill the cookie dough. The dough is very soft after it has been made, and needs time to firm back up.  Chilling the dough also helps the cookie from spreading too much as it bakes.
    • Dark brown sugar is preferred in this cookie, but light brown sugar can be used in a pinch. The cookies will just be lighter in colour.

    YOUR OWN NOTES

    Click here to add your own private notes

    Nutrition

    Calories: 131kcalCarbohydrates: 20gProtein: 2gFat: 5gSaturated Fat: 3gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gTrans Fat: 0.1gCholesterol: 12mgSodium: 24mgPotassium: 122mgFiber: 1gSugar: 12gVitamin A: 74IUVitamin C: 0.005mgCalcium: 30mgIron: 1mg
    Tried this recipe? Follow me on Instagram!Mention @ninakneadstobake or tag #ninakneadstobake!

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    Cookies stacked on top of each other. Some chocolate chips are scattered around them.

    Hi, I'm Nina! I am a self-taught baker and have a love for baking and trying new techniques. Here you will find easy step-by-step sweet and savoury recipes, with lots of tips.

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