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Chewy Chocolate Gingerbread Cookies

Chewy Chocolate Gingerbread Cookies That Steal the Show

Chewy Chocolate Gingerbread Cookies combine rich chocolate with cozy spices for a delightful holiday treat.
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Prep Time 15 minutes
Cook Time 11 minutes
Cooling Time 5 minutes
Total Time 30 minutes
Servings: 24 cookies
Course: Desserts
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 3 cups all-purpose flour Use a kitchen scale for accuracy to avoid dense cookies.
  • 1/2 cup Dutch cocoa powder Regular cocoa can be substituted for a less intense taste.
  • 1 cup granulated sugar Turbinado or demerrara sugar may be used for a more complex sweetness.
  • 1 teaspoon baking soda Ensure freshness for the best results.
  • 1 teaspoon ground ginger Adjust according to personal preference; up to 1 tablespoon can enhance spice.
  • 1 teaspoon ground cinnamon Adjust spices if desired for more warmth.
  • 1/2 teaspoon ground nutmeg Adjust spices if desired for more warmth.
  • 1/4 cup molasses Regular dark molasses is preferred; blackstrap may be too strong.
  • 1/2 cup unsalted butter Substitute with a vegan option for dairy-free cookies.
  • 1 large egg Use flax egg or applesauce for a vegan substitute if desired.
  • 1/2 teaspoon salt Keep the amount as listed to balance sweetness.
Optional Add-ins
  • 1 cup chocolate chips For a chunkier cookie experience, add up to 1 cup.
  • 1/2 cup candied ginger Add for an extra zing that complements the chocolate.
  • 1 teaspoon espresso powder A little dash enhances flavor depth for those who love coffee notes.

Equipment

  • Baking Sheet
  • mixing bowl
  • electric mixer
  • Parchment Paper
  • spatula

Method
 

Mixing and Baking
  1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. In a large bowl, whisk together the all-purpose flour, Dutch cocoa powder, baking soda, ground ginger, cinnamon, nutmeg, and salt until well combined.
  3. Cream the unsalted butter and granulated sugar together until light and fluffy. Add in the egg and molasses, and mix until combined.
  4. Gradually add the dry ingredients to the wet mixture, mixing gently until just combined.
  5. Roll the dough into 1-inch balls and coat each ball in granulated sugar.
  6. Bake the cookies for 11 minutes, or until the edges are set and the tops are crackled.
  7. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 20gProtein: 2gFat: 7gSaturated Fat: 4gMonounsaturated Fat: 2gCholesterol: 20mgSodium: 80mgPotassium: 70mgFiber: 1gSugar: 10gVitamin A: 300IUCalcium: 15mgIron: 1mg

Notes

These cookies are best enjoyed fresh but can be stored for up to 5 days in an airtight container or frozen for up to 2 months.

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