Chewy Chocolate Gingerbread Cookies
Chewy Chocolate Gingerbread Cookies are studded with chocolate chips and gingerbread goodness are sweet and decadent for the holidays. Makes 24 cookies.
There is nothing better in the world than a gooey cookie straight out of the oven. Particularly one that fulfills my incessant dark chocolate cravings and served with a side of ice cold milk… and scarfed three at a time.
… Just me?
Certainly not.
This recipe fulfills these needs for me, and I would gladly stand over the still-warm baking sheet and consume cookie after cookie, not bothering about burning my fingertips and simply enjoy the fantastic combination of dark chocolate and gingerbread. These cookies are soft in the middle and crunchy on the outside, and they best served warm.
I can’t get enough of them… and I think this might be my favorite recipe from this year’s Christmas Cookie Week. Honestly.
Other gingerbread recipes we love: Gingerbread Mule / Chocolate Gingerbread Biscotti
Chocolate Gingerbread Cookies
Ingredients
- ½ cup unsalted butter softened (1 stick / 113 g)
- 1 tablespoon fresh grated ginger 20g
- ¾ cup light brown sugar 150g
- ½ cup unsulfured molasses 180g
- 1 ¾ cups all-purpose flour 210g
- 1 tablespoon unsweetened cocoa powder 8g
- 1 ½ teaspoon ground ginger 3g
- 1 teaspoon ground cinnamon 4g
- ½ teaspoon kosher salt 2g
- 1 tablespoon boiling water
- 1 teaspoon baking soda 8g
- 1 cup bittersweet chocolate chips 180g
- ½ cup granulated sugar for rolling the cookies in (100g)
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Instructions
- Sift together the flour, cocoa powder, ground ginger, cinnamon and salt into a large bowl. Whisk to combine, then set aside.
- Cream the softened butter and fresh grated ginger together with a hand mixer or in the bowl of a stand mixer fitted with the paddle attachment until combined, about 1-2 minutes.
- Add the brown sugar to the butter/ginger mixture, and cream, about 2-3 minutes.
- Add the molasses to the butter and sugar mixture. Mix on medium speed until just combined. Be sure to scrape down the sides of the wet ingredients to ensure they are all incorporated.
- In a separate small bowl, dissolve the baking soda into the boiling water and pour into the wet ingredients.
- Immediately add half the flour mixture on top of the wet ingredients and the baking soda/water mixture. Mix until combined. Pour in the rest of the flour mixture, and mix until just combined.
- Add the chocolate chips, and fold into the batter with a rubber spatula or a wooden spoon.
- Pat the dough into a round on plastic wrap OR cover the mixing bowl with a sheet of plastic wrap.
- Chill in the refrigerator for two hours. This may also be done overnight.
- Preheat the oven to 325°F. Line two sheet pans with parchment paper or nonstick baking mats, and set aside.
- Use a 1-tablespoon cookie scoop to scoop the chilled cookie dough into 1" balls. Roll them in the palm of your hand to round then out, then place in a bowl of the granulated sugar. Roll to coat, then transfer to the prepared sheet pan. Do this quickly, as the cookies will begin to warm, and if they warm too much, they will spread a LOT.
- Bake for 15-18 minutes or until browned around the edges but gooey in the middle.
- Let cool for 5 minutes, then transfer to wire racks to finish cooling.
- Enjoy!
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Notes
Nutrition
Do you have a recipe like this, where you would gladly burn your fingers just to eat bite after bite of just-baked goodness?
About the Author:
Erin Parker is a Southern gal living in Texas with her husband and two daughters. She started The Speckled Palate to share what she was cooking as a newlywed… and over the years, it’s evolved to capture her love for hosting. Specifically, the EASIEST, lowest key entertaining because everyone deserves to see their people and connect over good food. Learn more about her…
What does the chilling of the dough balls do? I forgot that step and am wondering what I missed out on! They were delicious and still gooey. They were a smidge flat, but I thought that’s because I didn’t get all the baking soda in. Also, used ground ginger instead of fresh, still yummy. (And more cost effective.)