If you’re hunting for a delightful treat that combines the warmth of holiday spices with rich chocolate goodness, you have to try this Chewy Chocolate Gingerbread Cookies Recipe. These cookies are perfectly soft and chewy, boasting a deep cocoa flavor balanced with classic gingerbread spices, rolled in sugar for that sparkling finish. Whether you’re baking for a festive gathering or sending love across the miles, these cookies offer a charming mix of comfort and indulgence that’s impossible to resist.
Ingredients You’ll Need
Simple, straightforward ingredients come together in this recipe to create cookies that are anything but ordinary. Each element plays a crucial role, from the cocoa powder providing that luscious chocolate depth, to the molasses contributing moisture and a rich, nuanced sweetness that makes these cookies irresistibly chewy.
- 2 cups (250 g) all-purpose flour: The sturdy base giving structure to the cookies while keeping them tender.
- 1/2 cup (50 g) Dutch process cocoa powder: Adds a velvety chocolate flavor with a smooth finish.
- 1 1/2 teaspoons baking soda: Helps the cookies rise just right and achieve that beautiful crackled top.
- 1/2 teaspoon salt: Balances the sweetness and enhances all the flavors.
- 1 teaspoon ginger: The signature gingerbread spice that brings warmth and boldness.
- 1 teaspoon cinnamon: Adds a cozy, aromatic touch that complements the ginger perfectly.
- 1/4 teaspoon cloves: Delivers a subtle intensity that rounds out the spice blend.
- 3/4 cup (170 g) unsalted butter, room temperature: Creates richness and moisture for that chewy texture.
- 1/2 cup (100 g) granulated sugar: Gives sweetness and helps with that crisp, crackly cookie crust.
- 1/2 cup (100 g) dark brown sugar, packed: Adds deep molasses notes and keeps the cookies soft.
- 1/3 cup dark molasses (not blackstrap): The heart of gingerbread flavor, contributing chewiness and complexity.
- 1 large egg, room temperature: Binds everything together and adds richness.
- 1 teaspoon vanilla extract: Rounds out the flavor profile with a sweet, fragrant finish.
- 1/2 cup granulated sugar, for rolling: Coats the cookies to give a delightful crunch and sparkle.
How to Make Chewy Chocolate Gingerbread Cookies Recipe
Step 1: Prepare Your Dry Ingredients
Start by whisking together your flour, cocoa powder, baking soda, salt, ginger, cinnamon, and cloves in a medium bowl. This step ensures all your spices and leavening agents are evenly distributed, which is key for consistent flavor and texture throughout your cookie batch.
Step 2: Cream Butter and Sugars
In your stand mixer fitted with the paddle attachment, beat the butter along with the granulated and dark brown sugars on medium-high speed until the mixture is light and creamy. This process takes about 3 minutes and is essential for creating tender cookies with plenty of lift and chew.
Step 3: Add Molasses, Egg, and Vanilla
Slowly mix in the molasses next, blending it on medium-low speed to keep that smooth consistency. Follow up with the egg and vanilla extract, combining until the dough looks rich and glossy, capturing the true spirit of gingerbread with every fold.
Step 4: Incorporate Dry Ingredients Gently
Sift the dry ingredients right into the wet mixture to prevent lumps. Mix on low speed just until everything comes together. Keeping the mixing gentle here avoids developing too much gluten, which keeps your cookies chewy instead of tough.
Step 5: Shape and Sugar-Coat the Cookies
Place your extra granulated sugar into a small bowl. Using a 2-ounce cookie scoop, portion the dough and roll each ball into a smooth sphere with your hands. Dunk every dough ball in the sugar, turning it around until it’s completely coated. This sugar coating will create that signature crackled top and add a precious bit of crunch to each bite.
Step 6: Bake to Perfection
Arrange the sugar-coated dough balls on parchment-lined baking sheets, spaced generously so they can spread evenly. Bake at 325°F for 10 to 11 minutes until the cookies puff up and crack on top, with edges that are just set. Resist the urge to overbake, as that transforms these beauties from chewy to crisp.
Step 7: Cool and Optional Ganache Assembly
Allow the cookies to cool directly on the baking sheet for 10 minutes, so they gently deflate and settle into their chewy texture before being transferred to a wire rack. For cookie sandwiches, prepare a chocolate ganache by heating heavy cream just to a simmer, then pouring it over finely chopped chocolate. Once smooth and slightly firm, spread or pipe the ganache between two cookies for an extra indulgent treat.
How to Serve Chewy Chocolate Gingerbread Cookies Recipe
Garnishes
While these cookies look beautiful on their own with the sparkling sugar crust, a light dusting of powdered sugar or a sprinkle of edible glitter can add a magical holiday touch. For a more decadent option, drizzle some melted white chocolate or a caramel sauce over the top for festive flair.
Side Dishes
Pair your chewy chocolate gingerbread cookies with a warm cup of spiced chai tea or rich hot chocolate to echo the cozy flavors of the cookie while balancing their sweetness. A scoop of vanilla bean ice cream also makes for a dreamy dessert companion that contrasts the warm spices beautifully.
Creative Ways to Present
Wrap these cookies in a clear cellophane bag tied with a ribbon for charming gift-giving during the holidays. Alternatively, stack a few on a pretty plate with sprigs of fresh rosemary or pine needles for a rustic centerpiece at your cookie swap or holiday party table. And don’t forget, sandwiching them with ganache turns them into elegant petit fours that are sure to impress guests.
Make Ahead and Storage
Storing Leftovers
To keep your chewy chocolate gingerbread cookies fresh, store them in an airtight container at room temperature. They’ll stay soft and flavorful for up to five days, making it easy to enjoy them throughout the week or share with friends and neighbors.
Freezing
These cookies freeze beautifully once baked and completely cooled. Lay them flat in a sealed freezer bag or container with parchment paper between layers to prevent sticking. Frozen cookies retain their delightful chewiness for up to three months. When you’re ready to indulge, simply thaw them at room temperature.
Reheating
If you prefer your cookies warmed, a quick 10-15 second zap in the microwave will bring out their fresh-baked softness. For a slight crisp on the edges, pop them in a preheated 300°F oven for about 5 minutes. Either way, you’ll enjoy that fresh-from-the-oven feel anytime you want.
FAQs
Can I use regular cocoa powder instead of Dutch process?
Absolutely! While Dutch process cocoa offers a smoother, less acidic flavor that enhances the chocolate notes, regular cocoa powder will work too. Just expect a slightly different taste profile but still a delicious cookie overall.
Do these cookies need chilling time?
No chilling is required for this Chewy Chocolate Gingerbread Cookies Recipe. The dough is ready to shape and bake right after mixing, which saves time and makes the process wonderfully simple.
How can I make the cookies even chewier?
For extra chewiness, make sure not to overbake the cookies. Pull them from the oven as soon as they show cracks and set edges. Adding a little extra molasses can also enhance softness and moisture.
Can I add mix-ins like nuts or chocolate chips?
Yes, feel free to customize your cookies with chopped pecans, walnuts, or dark chocolate chips. They add wonderful texture and make each bite more exciting while staying true to the cookie’s spirit.
Is the ganache necessary for the cookies?
Not at all! The ganache is an optional step to elevate these cookies into fancy sandwiches. The cookies themselves are terrific on their own, but the ganache adds a decadent twist for special occasions.
Final Thoughts
These Chewy Chocolate Gingerbread Cookies Recipe hold a special place in my heart because they combine nostalgic holiday spices with rich chocolate, all wrapped up in a soft, chewy bite that delights every time. Whether you bake them just for yourself or share them at your next holiday party, they’re guaranteed to spread warmth and joy. I can’t wait for you to try this recipe and make it a beloved part of your seasonal celebrations!
Print
Chewy Chocolate Gingerbread Cookies Recipe
- Prep Time: 10 minutes
- Cook Time: 11 minutes
- Total Time: 21 minutes
- Yield: 12 cookies 1x
- Category: Cookies
- Method: Baking
- Cuisine: American
Description
These chewy chocolate gingerbread cookies are a perfect holiday treat combining rich cocoa and warm spices. Rolled in sugar and baked without chilling time, they make a festive and easy cookie ideal for swaps or gifting. Optionally, they can be turned into luscious chocolate ganache sandwich cookies.
Ingredients
Dry Ingredients
- 2 cups (250 g) all-purpose flour, spooned and leveled
- 1/2 cup (50 g) Dutch process cocoa powder
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
Wet Ingredients
- 3/4 cup (170 g) unsalted butter, room temperature
- 1/2 cup (100 g) granulated sugar
- 1/2 cup (100 g) dark brown sugar, packed
- 1/3 cup dark molasses (not blackstrap)
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
For Rolling
- 1/2 cup granulated sugar
For Chocolate Ganache (optional, for sandwich cookies)
- 4 ounces (115 g) chocolate, finely chopped
- 1/3 cup heavy cream
Instructions
- Preheat and Prepare Baking Sheets: Preheat your oven to 325°F (163°C). Line two baking sheets with parchment paper and set aside to ensure the cookies bake evenly and do not stick.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, Dutch process cocoa powder, baking soda, salt, ginger, cinnamon, and cloves. Set this mixture aside; it will be combined with the wet ingredients shortly.
- Cream Butter and Sugars: Using a stand mixer fitted with the paddle attachment, beat the room temperature unsalted butter together with granulated sugar and dark brown sugar on medium-high speed. Continue beating until the mixture becomes light and creamy, about 3 minutes. Scrape the sides of the bowl as needed to ensure even mixing.
- Add Molasses: On medium-low speed, blend in the dark molasses until fully combined. Scrape down the bowl again to incorporate any mixture stuck to the sides.
- Incorporate Egg and Vanilla: Add the large egg and vanilla extract to the bowl and mix until fully incorporated, ensuring a smooth batter.
- Add Dry Ingredients: Sift the prepared dry ingredients into the wet mixture. Mix on low speed just until the ingredients are combined; it’s okay if there are a few streaks of flour remaining. Avoid overmixing to keep the cookies chewy.
- Final Stir: Remove the bowl from the mixer and gently fold the dough with a spatula, scraping the bottom to make sure everything is evenly combined.
- Roll and Sugar Coat the Dough: Pour the remaining granulated sugar into a small bowl. Using a 2-ounce cookie scoop, portion the dough and shape each portion into a smooth round ball with your hands. Roll each ball in the sugar until fully coated.
- Arrange on Baking Sheets: Place the sugared dough balls on the lined baking sheets, spacing them 2 to 3 inches apart to allow spreading during baking.
- Bake: Bake on the center rack for 10 to 11 minutes, or until the cookies have puffed and show cracks on the top while the edges are set. Do not overbake; overbaking will lead to crisp cookies instead of chewy ones.
- Cool Cookies: Remove from oven and let cookies cool on the baking sheets for 10 minutes. Then transfer to a wire rack to cool completely. The cookies will deflate slightly as they cool.
- Optional – Chocolate Ganache for Sandwich Cookies: Place finely chopped chocolate in a medium bowl. Heat heavy cream in a small saucepan over medium-low heat until it simmers (bubbles along the edges, but not boiling). Pour the hot cream over the chocolate and let it sit for 4–5 minutes. Whisk until smooth. Allow ganache to set at room temperature until firm enough to spread. Spread or pipe ganache onto the flat side of one cookie and sandwich with another cookie, pressing gently together.
Notes
- Store cookies tightly covered at room temperature for up to 5 days to maintain freshness.
- You can freeze baked cookies by cooling completely and sealing them in a large freezer bag placed flat on a shelf. They remain fresh up to 3 months. Thaw at room temperature before serving.
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