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+ servings

Chewy Chocolate Gingerbread Cookies

These cookies are perfect for the holidays with warm spices like cinnamon, ginger, nutmeg, and cloves. But honestly, they are too good to eat just once a year!
*Adapted from Martha Stewart's Cookies
Course cookies
Prep Time 15 minutes
Cook Time 45 minutes
Chilling Time 2 hours
Servings 2 dozen


  • 1 ½ cups + 1 tablespoon flour
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
  • 1 ¼ teaspoon ground ginger
  • 1 teaspoon cinnamon
  • ¼ teaspoon ground cloves
  • ¼ teaspoon ground nutmeg
  • 1 tablespoon unsweetened cocoa
  • 8 tablespoons butter, softened
  • 1 tablespoon grated fresh ginger
  • ½ cup brown sugar, packed
  • ¼ cup molasses
  • 7 ounces chocolate chips, semisweet or dark chocolate

For Rolling Dough:

  • ¼ cup granulated sugar


  • In a medium bowl, combine the flour, baking soda, salt, ground ginger, cinnamon, cloves, nutmeg, and cocoa. Set aside.
  • In a large bowl of an electric mixer, beat the butter and freshly grated ginger. Add the brown sugar, and beat on medium-low just until combined.
  • Add molasses, and beat just until combined.
  • Add the flour mixture to the butter mixture and combine. Do not over mix.
  • Stir in the chocolate chips by hand.
  • Turn dough out onto a piece of plastic wrap. Pat the dough out to about 1 inch thick. Seal with plastic wrap, and refrigerate for about 2 hours.
  • Preheat oven to 325°F. Line baking sheets with parchment paper, or use a silicone pan liner.
  • Roll dough into 1 ½ inch balls, then roll in sugar. Bake for 13 to 15 minutes.
    **If the cookies are too round for your preference, as soon as you take the pan out of the oven, take a drinking glass and press each cookie gently to flatten slightly.
  • Allow the cookies to rest for 3 minutes before moving to a cooling rack.
  • Store in an airtight container for up to 5 days.