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a chocolate gingerbread cookie torn in half and the two halves stacked, with gooey melty chocolate visible.
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Chewy Chocolate Gingerbread Cookies

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. 
Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 12 minutes
Chill Time 2 hours
Total Time 2 hours 27 minutes
Servings 24 medium cookies
Author Tessa Arias

Ingredients

  • 1 1/2 cups plus 1 tablespoon (200 grams) all-purpose flour
  • 1 teaspoon baking soda
  • 1 1/4 teaspoons ground ginger
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon grated nutmeg
  • 1 tablespoon Dutch-process cocoa powder
  • 1 stick (113 grams) unsalted butter, at cool room temperature
  • 1 tablespoon fresh ginger, peeled and grated
  • 1/2 cup (100 grams) packed dark brown sugar
  • 1/2 cup (170 grams) unsulfured molasses
  • 8 ounces (227 grams) semi-sweet chocolate, cut into small chunks
  • 1/4 cup (50 grams) granulated sugar, for rolling

Instructions

  • Line two baking sheets with parchment paper.
  • In a medium bowl, whisk together the flour, baking soda, ground ginger, cinnamon, cloves, nutmeg, and cocoa. Set aside.
  • In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and fresh ginger on medium speed until fragrant, about 2 minutes. Add brown sugar and beat until light and fluffy, about 2 to 3 minutes. Add the molasses and beat until combined.
  • On low speed, gradually add in the flour mixture. Stir in the chocolate chunks until just combined. Cover with plastic and refrigerate until firm, at least 2 hours or overnight.
  • Preheat the oven to 325°F. Using a medium spring-loaded cookie scoop, scoop the dough into 1 1/2-tablespoon balls and place 2 inches apart on prepared baking sheets. Roll each ball in the granulated sugar.
  • Bake until surfaces just begin to crack, 10 to 12 minutes. Let cool 5 minutes. Transfer to a wire rack and cool completely.
  • Store cookies in an airtight container for up to 5 days.

Video

Notes

Recipe adapted from Martha Stewart's Cookies
Check your spices to ensure they’re not expired. Even if they're not expired, check they're still very aromatic. Older spices carry less flavor and fresh spices will carry much more flavor. So, just be aware of that and feel free to adjust accordingly.