Chewy Chocolate Gingerbread Cookies – chewy gingerbread cookies with gooey chocolate mixed in! Santa’s going to love these!
Thanks for all the kind words about my husband last week. He still isn’t home – it’s actually become pretty funny. They were ON the plane the other day and then blah blah blah happened and they had to stay. Hopefully this week! My poor, sweet 3 year old is still waiting for his birthday party that was supposed to happen 2 weeks ago! Bless his heart.
I haven’t been doing much cooking lately but I’ve been baking tons and tons of cookies. I made two batches of these last week, one for me and one for my cookie swap people! They were really delicious but I forgot to take photos of either batch so yeah.
These cookies were on my to-do list last Christmas but I just ran out of time and they never got made. I wanted to get them done early in the season this year so it wouldn’t happen again! And I’m so happy that I did. They are definitely one of my favorite cookies I’ve made this year.
I also have a list of 30 of the best Christmas cookie recipes from all my blogger friends!
How To Make Chewy Chocolate Gingerbread Cookies
They’re a no-fuss gingerbread cookie (meaning no rolling out the dough, no cutting into shapes, you know) with chopped chocolate mixed in so it gets all gooey and delicious and they’re perfect.
It starts by stirring together all the dry ingredients: flour, all the typical gingerbread spices, and cocoa powder. That gets set aside so you can work with the wet ingredients.
Butter, brown sugar, and fresh grated ginger are creamed together until light and fluffy. Add molasses to get that classic gingerbread color and taste.
And then – the interesting thing about this recipe – you dissolve baking soda in water before adding it to the wet ingredients, alternating with the dry ingredients. The baking soda gets dissolved in water so it’s already activated when you add it to the dough.
Once the wet and dry ingredients are combined, stir in chopped chocolate and then let the dough sit until it’s easy to roll into balls. Roll the balls into granulated sugar and then bake until the cookies are set and the chocolate chunks are gooey and delicious.
More Christmas Cookie Recipes
- Cranberry Orange Cookies
- Cherry White Chocolate Chip Cookies
- Italian Sugar Cookies
- Chocolate Snowball Cookies
- Holly Crackles
- Red Velvet Peppermint Thumbprints
- 7 ounces semisweet chocolate
- 1 1/2 cups plus 1 tablespoon all-purpose flour
- 1 1/4 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 1 tablespoon cocoa powder
- 8 tablespoons 1 stick unsalted butter
- 1 tablespoon freshly grated ginger
- 1/2 cup dark-brown sugar, packed
- 1/2 cup unsulfured molasses
- 1 teaspoon baking soda
- 1/4 cup granulated sugar
- Line two baking sheets with parchment. Chop chocolate into 1/4-inch chunks; set aside. In a medium bowl, sift together flour, ground ginger, cinnamon, cloves, nutmeg, and cocoa.
- In the bowl of an electric mixer, fitted with the paddle attachment, beat butter and grated ginger until whitened, about 4 minutes. Add brown sugar; beat until combined. Add molasses; beat until combined.
- In a small bowl, dissolve baking soda in 1 1/2 teaspoons boiling water. Beat half of flour mixture into butter mixture. Beat in baking-soda mixture, then remaining half of flour mixture. Mix in chocolate; turn out onto a piece of plastic wrap. Pat dough out to about 1 inch thick; seal with wrap; refrigerate until firm, 2 hours or more.
- Heat oven to 325 degrees. Roll dough into 1 1/2- inch balls; place 2 inches apart on baking sheets. Refrigerate 20 minutes. Roll in granulated sugar. Bake until the surfaces crack slightly, 10 to 12 minutes. Let cool 5 minutes; transfer to a wire rack to cool completely.