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Chewy Chocolate Gingerbread Cookies

One of my ALL-TIME FAVORITE holiday cookie recipes, these Chewy Chocolate Gingerbread Cookies are perfectly spiced and stay soft for days. Easy 30-minute recipe with no chilling required.
Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 28 medium cookies
Author Tessa Arias

Ingredients

  • 2 ¼ cups (286 grams) all-purpose flour
  • ¼ cup (22 grams) Dutch-process cocoa powder
  • 1 teaspoon baking soda
  • 1 1/4 teaspoons ground ginger
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon fine sea salt
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground nutmeg
  • 1 stick (113 grams) unsalted butter, at cool room temperature (67°F — warm butter will make your cookies spread)
  • 1 tablespoon peeled and grated fresh ginger
  • 1/2 cup (100 grams) lightly packed dark brown sugar
  • 1/2 cup (170 grams) unsulphured molasses
  • 1 large egg, at room temperature
  • 1 teaspoon vanilla extract
  • 8 ounces (227 grams) semisweet chocolate chips, divided

For rolling:

  • 1/2 cup (100 grams) granulated sugar

Instructions

  • Preheat the oven to 325°F. Line baking sheets with parchment paper.
  • In a medium bowl, whisk together the flour, cocoa powder, baking soda, ginger, cinnamon, salt, cloves, and nutmeg until combined.
  • 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 the brown sugar and beat until light and fluffy, about 2 to 3 minutes, scraping down the sides and bottom of the bowl as needed.
  • Add the molasses and beat until combined. Then add the egg and vanilla, beating until very well combined. Scrape down the sides and bottom of the bowl again.
  • On low speed, gradually add the flour mixture. Stir in three-quarters of the chocolate chips (170 grams) until just combined. Dough will be sticky.
  • Using a medium spring-loaded scoop, divide the dough into 1 1/2-tablespoon-sized scoops.
  • Place sugar in a shallow dish and roll each scoop in the sugar. Gently form each scoop into circular balls before placing on baking sheets. Dot each scoop with a few chocolate chips.
  • Bake for 10 minutes, or until the tops are set.
  • Let cool on the baking sheets for 5 minutes before removing to cooling racks to cool completely. Cookies can be stored in an airtight container at room temperature for up to 3 days.

Notes

Size: Use a large 3-tablespoon scoop for bigger cookies. Bake for 11 to 12 minutes.
Sticky dough? Humid and/or warm climate? Chill the dough for 30 minutes before baking to prevent excess spreading.