Chewy Chocolate Gingerbread cookies are soft, chewy and are made with fresh grated ginger and chunks of chocolate. They are rolled in pretty granulated sugar before baking.
Jump straight to the recipe!
I came across this Martha Stewart recipe over 10 years ago and Chewy Chocolate Gingerbread Cookies have been a staple in my Christmas baking every single year since - they are that good!
These cookies have EVERYTHING you need in a cookie:
- Both fresh and ground ginger (perfectly spiced)!
- Lots of chocolate!!!
- Super chewy!
- Sparkly from the sugar coating - These will look fabulous on your cookie plate!!!
If you are looking for more gingerbread recipes, try my spiced gingerbread cookies. They have a perfect punch of spices in them!
Ingredients
- all purpose flour
- fresh and ground ginger - the combination gives these cookies a punch!
- ground cinnamon, cloves and nutmeg
- cocoa powder
- unsalted butter - you do not want to use salted butter in this recipe or the cookies would be way to salty.
- dark-brown sugar - I have used a light brown sugar, but dark brown is preferred.
- unsulfured molasses
- baking soda and boiling water - we stir these together before adding to the batter.
- semisweet chocolate - you can either cut up block chocolate or use chocolate chips.
- granulated sugar - we roll the cookies in sugar before baking.
Instructions
Whisk the dry ingredients together in a medium sized bowl. Using an electric mixer and a large bowl, beat butter and fresh ginger until lightened. Add brown sugar and molasses and beat until combined.
In a small bowl, dissolve baking soda with boiling water. Beat half the flour mixture into butter mixture. Beat in baking soda mixture and then beat in remaining flour mixture. Mix until just combined and then mix in chocolate.
Turn dough out onto plastic wrap and seal with wrap. Refrigerate for 2 hours or overnight. Preheat oven to 325F. Roll dough into 1 ½ inch balls. Roll each ball in granulated sugar and place them 2 inches apart on baking sheet. Refrigerate the cookies for 20 minutes. Bake for 10-12 minutes or until surfaces slightly crack.
Let the cookies cool on their baking sheets for 5 minutes and then transfer to wire rack to cool completely.
How to store and freeze
Store the cookies in an airtight container at room temperature for 5 days. They also freeze really well. Freeze them for no longer then 3 month. Bring them to room temperature to serve.
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 helps the cookie from spreading and being super thin.
- 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.
Other holiday baking recipes
📋 Recipe
Chewy Chocolate Gingerbread Cookies
Ingredients
- 1 ½ cups all purpose flour
- 1 ¼ teaspoons ground ginger
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground cloves
- ¼ teaspoon ground nutmeg
- 1 tablespoon unsweetened cocoa powder
- ½ cup unsalted butter room temperature
- 1 tablespoon fresh ginger peeled and grated
- ½ cup dark brown sugar packed
- ¼ cup unsulfured molasses
- 1 teaspoon baking soda
- 1 ½ teaspoons boiling water
- 7 ounces semisweet chocolate cut into ¼-inch chunks or 7 ounces of semisweet chocolate chips
- ¼ cup granulated sugar
Instructions
- Line two baking sheets with parchment paper and set aside.
- In a medium bowl, sift together flour, ginger, cinnamon, cloves, nutmeg and cocoa powder.
- In the bowl of an electric mixer, beat butter and fresh ginger until lightened. Add brown sugar and molasses and beat until combined.
- In a small bowl, dissolve baking soda with boiling water.
- Beat half the flour mixture into butter mixture. Beat in baking soda mixture and then beat in remaining flour mixture. Mix until just combined and then mix in chocolate.
- Turn dough out onto plastic wrap and seal with wrap. Refrigerate for 2 hours or overnight.
- Preheat oven to 325F. Roll dough into 1 ½ inch balls. Roll in granulated sugar and place 2 inches apart on baking sheet. Refrigerate for 20 minutes.
- 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 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 the time to firm back up. Chilling the dough helps the cookie from spreading and being super thin.
- 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.
Did you try this recipe? Comment below to let me know :)