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!
Jump straight to the 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
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.
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.
✔️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
Store the cookies in an airtight container at room temperature for 5 days.
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.
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.
🔖Related recipes
📋 Recipe
Easy Chewy Chocolate Gingerbread Cookies
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.
Did you try this recipe? Comment below to let me know ☺️