Chewy Chocolate Gingerbread Cookies
Indulge in the perfect holiday treat with these Chewy Chocolate Gingerbread Cookies, a delightful fusion of rich cocoa and warm holiday spices. Featuring a harmonious blend of ground ginger, cinnamon, nutmeg, and cloves, these cookies are elevated with the addition of dark molasses and semi-sweet chocolate chips for a decadent twist. A quick roll in granulated sugar gives them a crackly exterior that contrasts beautifully with their irresistibly soft, chewy center. Perfectly spiced and deeply chocolaty, these cookies are an impressive dessert for festive gatherings or cozy nights by the fire. With a make-ahead dough that’s chilled for optimal flavor and texture, this recipe is as convenient as it is delicious!
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Recipe Information
Ingredients
- 2.25 cups All-purpose flour
- 0.5 cup Unsweetened cocoa powder
- 1.5 teaspoons Ground ginger
- 1 teaspoon Ground cinnamon
- 0.25 teaspoon Ground cloves
- 0.25 teaspoon Ground nutmeg
- 1 teaspoon Baking soda
- 0.25 teaspoon Salt
- 0.75 cup Unsalted butter (softened)
- 1 cup Dark brown sugar (packed)
- 0.5 cup Molasses
- 1 large Egg
- 1 teaspoon Vanilla extract
- 1 cup Semi-sweet chocolate chips
- 0.5 cup Granulated sugar (for rolling)
Instructions
In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, ground ginger, ground cinnamon, ground cloves, ground nutmeg, baking soda, and salt. Set aside.
In a large mixing bowl, use an electric mixer to cream together the softened butter and dark brown sugar until light and fluffy, about 2-3 minutes.
Add the molasses, egg, and vanilla extract to the butter-sugar mixture. Mix until fully combined.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
Fold in the semi-sweet chocolate chips using a spatula.
Cover the dough with plastic wrap and chill in the refrigerator for at least 2 hours or overnight.
Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
Scoop out tablespoon-sized portions of dough and roll them into balls.
Roll each ball in granulated sugar to coat completely and place them on the prepared baking sheets, spacing them about 2 inches apart.
Bake in the preheated oven for 10-12 minutes, or until the edges are set but the centers are still slightly soft.
Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Serve and enjoy these chewy, spiced chocolate gingerbread cookies!
Nutrition Facts
Calories |
212 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 8.9 g | 11% | |
| Saturated Fat | 5.5 g | 27% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 24 mg | 8% | |
| Sodium | 82 mg | 4% | |
| Total Carbohydrate | 34.3 g | 12% | |
| Dietary Fiber | 2.7 g | 10% | |
| Total Sugars | 21.2 g | ||
| Protein | 3.0 g | 6% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 32 mg | 2% | |
| Iron | 1.4 mg | 8% | |
| Potassium | 184 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
