Chewy Chocolate Gingerbread Cookies - Handle the Heat
Filed Under: Chocolate | Christmas | Cookies

Chewy Chocolate Gingerbread Cookies

By Tessa Arias
December 5th, 2014
4.91 from 11 votes
4.91 from 11 votes

Chewy Chocolate Gingerbread Cookies are my all-time favorite holiday cookie! They're ultra chewy and loaded with festive spices and gooey chunks of chocolate.  Click here to download our 10 Favorite Christmas Cookies!

Yield: 24 cookies

Prep Time: 15 minutes

Cook: 12 minutes

Tessa's Recipe Rundown...

Taste: I never knew how much chocolate and gingerbread belonged together until first making these cookies years ago. HEAVEN.
Texture: You’re going to die. These cookies are perfectly chewy, gooey, and decadent with a slight crunch from the sugar coating.
Ease: There’s more prep work involved with this recipe as it requires fresh grated ginger (don’t even try to leave that out!) and chopped chocolate (you could use packaged chocolate chunks) AND some chilling time.
Appearance: Sparkly and loaded with molten chocolate and just YUM.
Pros: My all-time favorite Christmas cookie. It isn’t December without these cookies.
Cons: No immediate gratification here unless you freeze the dough balls for baking off whenever the craving hits (which I definitely do).
Would I make this again? I’ve been making this recipe for 5 years now!

I am so excited to share this recipe for Chewy Chocolate Gingerbread Cookies with you just in time for the holidays and Christmas cookie baking season. These are the ULTIMATE Christmas cookie recipe.

easy homemade chewy chocolate gingerbread cookies

Here’s why you’ll love these Chocolate Gingerbread Cookies:

  • They’re perfect for gifting or any cookie exchanges – your family/friends/co-workers will LOVE these
  • They’re bursting with flavor (gingerbread + chocolate = bliss)
  • These cookies are absolutely loaded with gooey chunks of chocolate
  • Ultra soft and chewy throughout
  • Sparkly and crunchy sugar coating (they just look like Christmas!)

What more could a girl ask for?

soft and chewy chocolate gingerbread cookies stacked on top of each other

Sadly I cannot claim this recipe’s genius as my own creation. It actually comes from from Martha Stewart’s Cookies cookbook, one of the first baking cookbooks I ever acquired! And since I first made and shared this recipe in 2009, I’ve made it every holiday season since with good reason.

Reader Recipe Photos

If you make this recipe and would like to have it featured, upload it to Instagram and tag me and use the hashtag #handletheheat!

Check out Alikane’s beautiful cookies:

How to Make Chewy Chocolate Gingerbread Cookies

Ingredients you’ll need:

  • All-purpose flour
  • Spices: ground ginger, ground cinnamon, ground cloves, freshly grated nutmeg, grated peeled ginger
  • Dutch-process cocoa powder
  • Butter (unsalted & brought to room temperature)
  • Dark brown sugar and granulated sugar
  • Molasses
  • Baking soda
  • Semi-sweet chocolate

    Tips for SOFT and CHEWY cookies:

    What can you use instead of molasses?

    If you cannot get molasses where you live, you can try substituting honey or dark corn syrup, though the results will NOT be exactly the same. Need more baking substitution ideas? Check out my Ultimate Guide to Baking Substitutions. 

    Why use a cookie scoop?

    Using a stainless steel spring-loaded cookie scoop when portioning out cookie dough is one of the KEYS to beautiful, uniform, evenly-shaped and evenly-baked cookies. My cookie scoop is one of my most frequently used kitchen gadgets. A spring-loaded scoop saves you *so much time* in forming the balls of dough. When using a scoop, you ensure each ball is evenly sized so the cookies bake evenly, meaning you don’t have any small overbaked cookies or large underbaked cookies. Learn more about Cookie Scoops and how to use them here!

    Handle the Heat now has our very own Perfect Cookie Kit, containing three spring-loaded stainless steel cookie scoops, two spatulas, 6-piece stainless-steel, round nested cookie cutter set with silicone rim, and more! Learn more here.

    How to store these gingerbread cookies:

    Store in an airtight container at room temperature for up to 5 days.

    More Christmas Dessert Recipes:

    More Gingerbread Flavored Desserts:

    4.91 from 11 votes

    How to make
    Chewy Chocolate Gingerbread Cookies

    Yield: 24 cookies
    Prep Time: 15 minutes
    Cook Time: 12 minutes
    Inactive Time 2 hours
    Total Time: 2 hours 27 minutes
    Chewy Chocolate Gingerbread Cookies are my all-time favorite holiday cookie! They're ultra chewy and loaded with festive spices and gooey chunks of chocolate.  Click here to download our 10 Favorite Christmas Cookies!


    • 1 1/2 cups plus 1 tablespoon (200 grams) all-purpose flour
    • 1 1/4 teaspoons ground ginger
    • 1 teaspoon ground cinnamon
    • 1/4 teaspoon ground cloves
    • 1/4 teaspoon freshly grated nutmeg
    • 1 tablespoon unsweetened Dutch-process cocoa powder
    • 1 stick (113 grams) unsalted butter, room temperature
    • 1 tablespoon freshly grated peeled ginger
    • 1/2 cup (100 grams) packed dark brown sugar
    • 1/2 cup (170 grams) unsulfured molasses
    • 1 teaspoon baking soda
    • 1 1/2 teaspoons boiling water
    • 7 ounces (200 grams)semi-sweet chocolate, cut into 1/4-inch chunks
    • 1/4 cup (50 grams) granulated sugar


    1. Line two baking sheets with parchment paper.
    2. In a medium bowl mix together the flour, ground ginger, cinnamon, cloves, nutmeg, and cocoa. In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and fresh ginger on medium speed until light and fluffy, about 4 minutes. Add brown sugar and beat until well combined. Add the molasses and beat until combined.
    3. In a small bowl, dissolve the baking soda in boiling water. Add half of the flour mixture to the butter mixture then beat in baking soda mixture. Beat in the remaining flour mixture. Mix in the chocolate until just combined. Cover with plastic and refrigerate until firm, at least 2 hours or overnight.
    4. Preheat the oven to 325°F. Using a spring-loaded cookie scoop, scoop the dough into 1 1/2-Tablespoon balls and place 2 inches apart on prepared baking sheets. Chill for 20 minutes. Roll each ball in the granulated sugar.

    5. Bake until surfaces just begin to crack, 10 to 12 minutes, rotating halfway through. Let cool 5 minutes. Transfer to a wire rack and cool completely. Cookies are best the day they are made, but can be stored in airtight containers at room temperature up to 5 days.

    Recipe Notes

    Course : Dessert
    Cuisine : American
    Keyword : chocolate gingerbread cookies, gingerbread cookies


    *This post contains affiliate links.

    Tessa Arias
    Author: Tessa Arias

    I share trusted baking recipes your friends will LOVE alongside insights into the science of sweets. I'm a professionally trained chef, cookbook author, and cookie queen. I love to write about all things sweet, carb-y, and homemade. I live in Phoenix, Arizona (hence the blog name!)

    Tessa Arias

    About Tessa...

    I share trusted baking recipes your friends will LOVE alongside insights into the science of sweets. I'm a professionally trained chef, cookbook author, and cookie queen. I love to write about all things sweet, carb-y, and homemade. I live in Phoenix, Arizona (hence the blog name!)

    Find Tessa on  

    Leave a Comment & Rating

    Add a Review or Question

    *Please select a rating to complete your comment.

    Recipe Rating

    1. #
      Kat — September 14, 2022 at 4:37 am

      Hi! Planning on making this tonight. Just for my own curiosity, is there a reason this recipe does not contain eggs? Thanks!

      • #
        Kiersten @ Handle the Heat — September 15, 2022 at 11:51 am

        Hi Kat! These cookies structurally just don’t require egg! If you are interested in learning more about ingredients and how they interact with one another, I recommend enrolling in our Handle the Heat Baking School, or taking our Magic of Baking course! 🙂

    2. #
      Georgia — August 14, 2022 at 10:33 pm

      Made numerous times, my all time favourite cookies ever! I use treacle instead of molasses and they turn out perfect. I keep the dough in the freezer and make small batches so that I always have fresh warm cookies.

      • #
        Kiersten @ Handle the Heat — August 15, 2022 at 9:30 am

        So happy to hear that, Georgia!!

    3. #
      Kat — February 8, 2022 at 10:22 am

      Texture, flavour, appearance, and still great after being frozen for over a month!

    4. #
      [email protected] — December 9, 2021 at 12:28 pm

      I love ginger. I love chocolate. I love these cookies!
      I made a double batch and experimented with two sizes, (8min for 1tbsp) and also added a bit of dried ginger powder to the sugar coating.

      • #
        Emily — December 9, 2021 at 2:58 pm

        Great addition! Thanks for the comment, so happy you love this recipe!

    5. #
      Allison — December 18, 2020 at 7:53 pm

      So yummy! Very gingery and spicy, but I love it! I rolled them in sugar plus greens me red sprinkles and they look so Christmasy! I didn’t follow the instructions and left the cookies in the oven longer than specified because they still looked so soft. But after they cooled, they were too crunchy, so be sure to follow Tessa’s instructions and only bake them for 10-12 min.

    6. #
      Maria — December 18, 2020 at 2:51 am

      What can i use instead of molasses?
      (I think probably honey would work but my 9mo may want a small bite and i won’t be able to offer him)
      What do molasses give to the recipe?
      It’s not an ingredient i can easily find in Greece. We have petimezi though which is a syrup made from boiled grape juice.

      • #
        Tessa — December 18, 2020 at 11:08 am

        The results won’t be exactly the same, but you can try honey or dark corn syrup instead!

    7. #
      Leslie — December 16, 2020 at 3:26 pm

      The recipe calls for 1/2 cup or 170 grams of unsulfered molasses. Based on the information on my molasses bottle (1 TBL = 15 grams), wouldn’t half cup would be 120 grams? Please advise!

    8. #
      Nella Pignataro — December 8, 2020 at 10:28 am

      Can this dough be frozen? Refrigerate? How long for each

    9. #
      Cindy Wall — December 6, 2020 at 8:09 pm

      Absolutely INCREDIBLE. Do not try faking this recipe without using fresh ginger and freshly grated nutmeg. The marriage of chocolate and ginger is perfect and ever lasting till death (or till you eat them). Make these and you will be a Christmas kitchen Goddess:-).

      • #
        Tessa — December 7, 2020 at 10:46 am

        I’m so happy you loved these cookies, Cindy!

    10. #
      Radwa — September 9, 2020 at 4:57 pm

      Wow! I can’t resist such a delicious cookies. Sure I will try them.

    11. #
      Karlene Kerr — December 21, 2019 at 10:20 am

      Great recipe! Followed it to the letter except I used gluten-free flour. Turned out as described but – they could have used more chocolate to up the goo factor, ha!

    12. #
      Nadia — August 18, 2019 at 10:19 am

      Delicious! I was very hesitant to make this recipe after seeing all the comments on the original recipe on Martha Stewart’s website, specifically the comments about the quantity of molasses, but I decided to try the recipe as is, at least for the first time, and they turned out great! I added chopped candied ginger after tasting the batter because I really wanted them to be extra ginger-y. I should’ve probably decreased the sugar a bit, because they’re a tad too sweet with the chocolate + candied ginger, so I’ll keep that in mind next time and might up the fresh ginger instead of adding candied ginger. Otherwise, a great recipe that I will definitely make again!

    13. #
      matthew d olney — June 1, 2019 at 3:06 pm

      I made these today for my company picnic. Prizes are awarded for best cookie. I added dark chocolate covered crystalized ginger pieces to the mix and topped with a nice chunk of crystalized ginger….hoping I take home the grand prize again this year!

    14. #
      Jessica Flory — January 4, 2019 at 1:12 pm

      Oh, Tessa!!! These cookies were easily my favorite that we baked this Christmas season. Oh my word. They were absolute HEAVEN!! Thank you, thank you!!!

    15. #
      Helen — December 11, 2018 at 1:07 pm

      Hi Tessa!
      They look so appealing!
      I have a question, would it work if I used coconut oil instead (because lactose) or vegan butter?
      Thank you

    16. #
      Elizabeth — December 8, 2018 at 6:12 pm

      Just made these today and they are sublime!!! I’ll definately be making again – great recipe

    17. #
      Marnely — March 2, 2018 at 2:12 pm

      We just made this recipe and this might just be my new favorite chocolate cookie recipe! Only thing is we didn’t have fresh ginger so we did about 1 cup chopped candied ginger and OMG OMG OMG. Those chewed pieces, with the chocolate chips….amazing. Seriously make this recipe if you love ginger and chocolate!

    18. #
      Judy — December 27, 2017 at 2:09 pm

      Correction to me previous post – meant they get very hard upon cooling with all that SUGAR, not chocolate. Sorry.

    19. #
      Judy — December 27, 2017 at 2:08 pm

      These are awesome. I made them twice, first time they were perfect, but the second time I used a different brand of molasses, and “regular” chocolate chips. I also over baked them the 2nd time. SO – use quality molasses and great chocolate, and don’t over-bake, as they get very hard upon cooling with all that chocolate.

    20. #
      Eilis — December 8, 2017 at 7:31 am

      Nou – Black treacle should substitute fine for the molasses I think.

    21. #
      Nou — December 8, 2017 at 6:47 am

      Hi Tessa
      Thanks for all your great recipes.
      You quite convinced me to try this one, but unfortunately I dont have molasses, nor do I know where to find it here in France. What do you think could be a good enough substitute ? Honey ? Maple syrup ? Thx in avance. Keep up the good work

    22. #
      Melissa “Dahmer” Bistrican — December 6, 2016 at 12:09 pm

      Hi Tessa! I’m thinking about making these for my girls’ cookie exchange, but I have a question–is it the GINGER that is freshly grated, or the NUTMEG? The notes above and the recipe itself are contradicting. Thanks in advance!!

    23. #
      Kristen @ The Endless Meal — February 11, 2016 at 11:26 pm

      These were delicious! Mine also fell flat, but it totally didn’t matter as they were so good. I’ll definitely be making these again!

    24. #
      Roxanne — January 4, 2015 at 5:45 pm

      So good! They turned out perfectly. I rolled them in cinnamon sugar instead of regular sugar because I just love cinnamon. Thanks for the recipe!

    25. #
      Elisa — December 30, 2014 at 10:21 am

      I read the recipe wrong when making these cookies and put in 1 1/2 CUPS (!) of boiling water instead of teaspoons. I was really bummed until I realized that I was stirring what appeared to be cake batter. I sprinkled in a bit of self rising flour because it actually seemed too soupy and poured the cookie batter in a cake pan. It made a delicious cake with excellent texture! Then I started over, following the recipe correctly, and got delicious cookies. Thanks for sharing this recipe. I will be making these cookies and the cake version again!

    26. #
      Linda @ 2CookinMamas — December 23, 2014 at 6:28 pm

      Those gingerbread cookies look to die for! They will definitely be on my list for next year!

    27. #
      Sylvia — December 22, 2014 at 3:24 pm

      I’m a German living in Germany and love to try your recipes. But the American measurement system quite often confuses me. I did the Gingerbread Fudge the other day and after chopping 3 and ¼ cups of chocolate into chocolate chips, I realized the recipe only asks for 3 x ¼ cup. Well, these things happen… But now I’m being really careful: What does ‘1 ½ cups plus 1 tbsp (7 ounces)’ of flour mean? I simply can’t do the math. Where do these 7 ounces fit in? 1 and ½ cups plus 1 tbsp is not close to 7 ounces, neither is 1 x ½ cup plus 1 tbsp. Should I ignore the 7 ounces and concentrate only on the cups and tbsp? Can you help?

    28. #
      Irene — December 21, 2014 at 6:04 pm

      I tried chilling the balls after I dipped them in sugar too and I still got them same result. They are so tasty but I wish they were ooey gooey like yours!

    29. #
      Kim — December 21, 2014 at 5:25 pm

      Rene, you are not alone. The exact thing just happened to my batch today. I’m guessing warm pans. (I didn’t chill the doughballs on the cookie sheets since I’ve been baking cookies all day.) I’m hoping Tessa can solve our mystery.

      • #
        Tessa — December 21, 2014 at 5:41 pm

        You are exactly right Kim, warm pans plus dough that hasn’t been adequately chilled will lead to increased spreading and thin cookies. If you have this problem often, try shaping the dough into tall mounds then instead of balls then chill to get a thicker cookie.

    30. #
      Rene — December 21, 2014 at 2:58 pm

      i made these today and they do not look anything like yours! They were nice and plump when I took them out of the oven but then they fell flat and they are quite wide and skinny. What went wrong??

      • #
        Tessa — December 21, 2014 at 5:42 pm

        Please see my comment to Kim below 🙂

    31. #
      Bev — December 14, 2014 at 2:18 pm

      I’ve got BAGS of pumpkin Hershey kisses. Would that work?

      • #
        Tessa — December 15, 2014 at 12:31 pm

        I don’t see why not!

    32. #
      jessy — December 6, 2014 at 3:21 pm

      these cookies look amazing !!!!!!!!!! <3 there are no eggs in the recipe??

      • #
        Tessa — December 7, 2014 at 10:48 am


    33. #
      Michelle { A Latte Food } — December 5, 2014 at 10:59 pm

      I’ve never had chocolate and gingerbread together–I know, crazy, right? 🙂 Well, I almost died over the looks of these cookies so it’s probably happening tomorrow! Pinned!

    34. #
      Gaby — December 5, 2014 at 5:12 pm

      Those gooey centers are calling my name!!!

    35. #
      Tasbih @ Cleobuttera — December 5, 2014 at 12:51 pm

      Dying over the chocolate oozing out! I feel like i wanna face plant in there. I was never curious to try the gingerbread and chocolate combo, but girl you had me convinced! These look A-MAZING!

    36. #
      Anna @ Crunchy Creamy Sweet — December 5, 2014 at 9:48 am

      I love pairing seasonal flavors with chocolate and gingerbread is at the top of my list right now! So so good! These cookies look fantastic! Packed with chocolate! Pinning!

    37. #
      Melanie @ Carmel Moments — December 5, 2014 at 9:40 am

      Tessa, your pictures are always amazing! And you’ve totally convinced me to try these. They look perfect!

    Join the Handle the Heat Community

    Cookie Customization Chart
    Do you want a more delicious life?
    Instead of digging through cookbooks and magazines and searching the internet for amazing recipes, subscribe to Handle the Heat to receive new recipe posts delivered straight to your email inbox. You’ll get all the latest recipes, videos, kitchen tips and tricks AND my *free* Cookie Customization Guide (because I am the Cookie Queen)!
    As Seen On....
    NPR People Time Glamour Readers Digest The Huffington Post BuzzFeed