Soft and Chewy Gingerbread Chocolate Cookies

      Tessa's Recipe Overview

      TASTE: The combination of chocolate and ginger may be a bit surprising, but it is downright addictive.

      TEXTURE: The molasses contributes a significant amount of chewiness to the cookies and helps them stay soft for several days!

      EASE: This is a quick 30-minute recipe that requires no chilling time or chocolate chopping.

      WHY YOU’LL ENJOY THIS RECIPE: You’ll find it hard to resist these cookies!

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      This holiday cookie recipe is one you will want to keep all to yourself, as you'll likely not want to share these delicious treats.

      If you decide to bring them to a Christmas gathering, potluck, or cookie exchange, make sure to set aside a few for yourself. Trust me, they’ll disappear quickly!

      These cookies are incredibly chewy, soft, thick, and boast a perfectly balanced flavor.

      I initially shared this recipe back in 2009, inspired by Martha Stewart’s Cookies. Since then, several readers have reported issues with their cookies spreading too thin.

      I revisited the recipe to guarantee nice thick cookies and to try to eliminate the chilling time originally required, along with the need to chop chocolate!

      I’m glad to report that I succeeded in both attempts! I adapted some ratios from my Chewy Gingersnap cookie recipe in my own cookie cookbook, added eggs, and increased the flour and cocoa powder to enhance the thickness of the cookies and the depth of the chocolate flavor.

      The result is a beautifully festive, flavorful, and irresistible cookie that I hope you will adore.

      A Touch of Science

      Ingredient Tips for Success

      Do I Really Need Fresh and Ground Ginger?

      Absolutely! The blend of both types of ginger is what makes this recipe exceptional. It’s worth the extra few minutes of preparation, I promise.

      TESSA’S TIP: I keep large pieces of ginger in a resealable bag in the freezer. This extends its shelf life, allowing you to have ginger ready for cooking and baking whenever needed. Frozen ginger is very easy to peel and grate. Just keep in mind that grated frozen ginger may seem more voluminous initially; press it a little in the measuring spoon for a more accurate measurement.

      What Can I Substitute for Molasses?

      I strongly recommend using molasses, as it is crucial for the taste and texture of this recipe. If molasses is unavailable in your area, you could try using golden syrup, but the end result will differ.

      The Spices

      Make sure your spices are fresh and not expired. They should emit a strong aroma when the container is opened. Older spices tend to lose their flavor, so you may need to use a bit more.

      The Chocolate Chips

      I suggest using semisweet chocolate or even a darker variety like bittersweet. For an extra appealing cookie, add a few more chocolate chips on top of the cookie dough scoops after rolling them in sugar.

      Do I Need to Chill the Cookie Dough?

      No! I modified this recipe to remove the chilling step. However, if you choose to chill the dough, it will enhance the flavors and thicken the texture of the cookies.

      You can cover and chill the entire dough for up to 3 days, allowing it to reach 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. Roll in sugar just before baking to prevent the dough from absorbing the sugar while sitting.

      The Best Baking Pans for Cookies

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

      Storage Tips:

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

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

      When 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

      This is one of my ALL-TIME FAVORITE holiday cookie recipes. These Chewy Chocolate Gingerbread Cookies are perfectly spiced and remain soft for several days. It’s an easy 30-minute recipe with no chilling necessary.

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      ▢ 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