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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

Ingredients

  • 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

Instructions

  • 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.