Soft and Chewy Chocolate Gingerbread Cookies

      Tessa's Recipe Overview

      TASTE: The combination of chocolate and ginger may be a bit unexpected, but it's irresistibly addictive.

      TEXTURE: The addition of molasses brings a tremendous chewiness to these cookies and keeps them soft for days!

      EASE: A 30-minute recipe that requires no chilling time. No chocolate chopping is necessary.

      WHY YOU’LL LOVE THIS RECIPE: You’ll find yourself wanting more and more of these cookies!

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      This is one of those holiday cookie recipes that you won’t want to share. You’ll likely want to keep these cookies for yourself.

      If you plan to bring them to a Christmas party, potluck, or cookie exchange, I suggest hiding a few beforehand. Trust me, they won't last long otherwise!

      They are incredibly chewy while also being soft and thick, with a wonderfully balanced flavor.

      I first shared this recipe in 2009 after modifying it from Martha Stewart’s Cookies. Since then, several readers experienced issues with their cookies spreading too much.

      I decided to revisit the recipe to achieve thick cookies and eliminate the required chilling time, as well as the need to chop any chocolate!

      I'm pleased to report that I succeeded in both areas! I took some ratios from my Chewy Gingersnap cookie recipe from my own cookie cookbook, added eggs, and increased the flour and cocoa powder to enhance the thickness and chocolate flavor.

      The result is a beautifully festive, flavorful, and addictive cookie that I hope you’ll adore.

      **A Touch of Science**

      **Ingredient Notes for Success**

      Do I Really Need Fresh Ginger and Ground Ginger?

      Absolutely! The combination of both is what makes this recipe uniquely special. It's worth the extra few minutes of preparation, I promise.

      TESSA’S TIP: I always keep large pieces of ginger in a resealable bag in the freezer. This not only prolongs its shelf life for cooking and baking but also makes frozen ginger easy to peel and grate. Just keep in mind that frozen grated ginger may appear more voluminous than it actually is right after grating. Press it slightly in the measuring spoon for an accurate measurement.

      What Can I Use Instead of Molasses?

      I strongly encourage you to stick with molasses, as it’s crucial for the taste and texture of this recipe. If molasses is unavailable to you, you may substitute with golden syrup, but the outcome will differ.

      **The Spices**

      Ensure your spices are not expired. They should emit a strong aroma when opened. Older spices may be less flavorful, so you might need to use more.

      **The Chocolate Chips**

      I recommend using semisweet chocolate, or even a darker chocolate like bittersweet. For prettier cookies, add extra chocolate chips to the cookie dough scoops after rolling them in sugar.

      Do I Need to Chill the Cookie Dough?

      Nope! I reworked this recipe to remove the chilling step. However, if you prefer to chill it, which will enhance the flavors and thicken the cookie texture, feel free to do so.

      You can cover and chill the entire dough for up to 3 days before allowing it to come to room temperature before scooping (this may take several hours).

      Alternatively, you can wrap pre-scooped dough in plastic and chill for up to 2 days. Just roll in sugar right before baking to prevent the dough from absorbing the sugar while it sits.

      **The Best Baking Pans for Cookies**

      I always use unlined aluminum half-sheet pans with pre-cut parchment for baking cookies. Avoid using dark-colored pans, as they can cause the bottoms of the cookies to brown or burn excessively. Learn more about the best baking pans here.

      **Storage Notes:**

      Store in an airtight container at room temperature for up to 5 days (if they last that long!).

      For freezing, scoop dough balls onto a rimmed baking sheet. Press chocolate chips on top, then freeze until solid. Transfer to an airtight container and keep in the freezer for up to 1 month.

      When you're ready to bake, roll each dough ball between your palms, then coat in granulated sugar. Bake at 325°F for 12-13 minutes.

      ---

      **Prep Time:** 20 minutes

      **Cook Time:** 10 minutes

      **Total Time:** 30 minutes

      **Recipe Review**

      **Print Recipe**

      One of my ALL-TIME FAVORITE holiday cookie recipes, these Chewy Chocolate Gingerbread Cookies are perfectly spiced and remain soft for days. An easy 30-minute recipe that requires no chilling.

      **Ingredients:**

      ▢ 2 ¼ cups (286 grams) all-purpose flour

      ▢ ¼ cup (22 grams) Dutch-process cocoa powder

      ▢ 1 teaspoon baking soda

      ▢ 1 1/4