The Best Chewy Chocolate Gingerbread Cookies

Chewy chocolate gingerbread cookies are perfectly spiced, fudgy in the center, and have crunchy sugared edges. These cookies are quick, seriously easy, and look gorgeous in a cookie box. They’re a huge crowd-pleaser around the holidays. You definitely need to add them to your ‘to bake’ list!

It’s been snowing and snowing in Reno which means I’ve been baking and baking and paying the neighbor kids to shovel my driveway which is the ultimate form of self-care in case you’re wondering. I’m feeling really optimistic that I might even have my first white Christmas after almost 10 years living in Northern Nevada. Cross your fingers for me!

Anyways, I’m determined to really immerse myself in Christmas for the next 10 days starting with these cookies! Sure, I didn’t get around to the gorgeous piped gingerbread cookies I say I’ll make every year.

But these honestly taste way better. And there’s chocolate which isn’t usually my priority in life but for some reason, gingerbread and cocoa just werks, ok? And as an added bonus, they look stunning in a cookie box along with stamped cardamom gingerbread cookies and mocha crinkle cookies.

Here’s the ingredients you’ll need

• All-purpose flour – nothing fancy! Just make sure to fluff the flour with a fork or whisk, spoon it into the measuring cup, & level it off without packing it in. If you just scoop the flour, the cookies will come out dry!
• Cocoa powder – I like Dutch but any cocoa powder will work.
• Baking soda – this will make the cookies soft and help them spread.
• Spices – ginger, cinnamon, nutmeg, cloves, and black pepper will add a lovely spice.
• Kosher salt – I like Morton’s Kosher salt the best.
• Unsalted butter – make sure it’s softened so you can beat it with the sugar.
• Sugars – dark brown (or light!) sugar and raw sugar for rolling.
• Eggs – pull them out of the fridge for 15-30 minutes. It will help the batter mix up easier!
• Vanilla extract – I like to add just a splash of pure vanilla extract for extra flavor.
• Molasses – classic, unsulphured molasses is what you’re looking for. Don’t use blackstrap, it’ll be too bitter!

Add-in ideas

If you like a little extra texture in your cookies, I did test this recipe with some add-ins. I personally like them without chunks but of course, they’re super delicious either way! Try adding a 1/2 cup of semi-sweet chocolate chunks, mini chocolate chips, chopped candied ginger, or toasted nuts.

How to bake

1. First, whisk up the all-purpose flour, cocoa powder, baking soda, salt, and spices. Set aside for later.
2. Next, cream the butter and brown sugar in a large bowl until it’s light and fluffy.
3. Add the egg and vanilla extract and mix until it’s incorporated.

4. Mix in the molasses until the mixture is creamy.
5. Next, sift the dry ingredients into the wet ingredients and mix until you have a thick dough.
6. Pop the dough in the fridge for at least 1 hour.

Don’t let the dough get too warm when you’re rolling the cookie dough balls. They need to be cold or they’ll spread out too much.

7. Once the dough is chilled, scoop the cookie dough into balls. Then, roll each ball in Turbinado sugar.
8. Line the cookie dough balls on a sheet pan. Bake at 350°F for 10-11 minutes.
9. Lastly, cool the cookies on the pan for 5 minutes and then let them cool completely on a rack. Enjoy!

Crackly tops

Since these cookies have a lot of acidity from the baking soda and molasses, they puff up quickly in the oven. When they cool, the cookies fall and leave those cracks. If you want those signature cracks, you’ll need two special ingredients!

• Baking soda – make sure the baking soda is new and fresh so the cookies puff up and spread.
• Raw sugar – you’ll also want to roll the dough first in your hands and then again in raw sugar. This will help dry the outside of the cookie dough while the center stays nice and moist. That dry surface makes the cookies crinkle!

Tips from a pastry chef

• Don’t over-mix the dough once you add the dry ingredients or you’ll over-develop the gluten in the flour. Then, you’ll end up with dry, dense cookies instead of chewy ones!
• Chill the dough for at least 1 hour. Otherwise, you’ll end up with one giant, flat cookie.
• Bake just 6 cookies at a time. These cookies spread out quite a bit so they need a bit of room.
• Underbake the cookies to get those chewy centers. The edges will be set and the centers of the cookies will still be a bit shiny (they’ll finish cooking as they cool).

Chill the dough

Don’t skip chilling the dough! When the dough is freshly-made, it’s very sticky and hard to roll. Let the cookie dough chill for at least one hour (or overnight) to get the proper texture and chewiness. Trust me, it makes scooping and rolling the cookies so much easier!

If you chill the dough overnight, it might be too hard to scoop. Just let it warm up for 30 minutes or so!

Store & freeze the cookies

• Store the cookies – place the leftovers in an airtight container. Leave them at room temperature for up to 5 days. Unlike most cookies, they stay soft for days!
• Freeze leftover cookies – place the cookies in a freezer bag or airtight container. Separate each layer with parchment paper. Freeze for up to 3 months.
• Freeze the dough – roll the chilled dough into balls and place them on a parchment-lined sheet pan. Freeze for 1-2 hours until they’re solid. Then, place the cookie dough balls in a freezer bag and freeze for up to 3 months. Defrost in the fridge for 1-2 hours before you roll the cookie dough balls in sugar and bake.

If you make this recipe, I would love it if you left a star rating and review! I read every single comment and love hearing what you think about my recipes. Thank you for supporting Sunday Table!

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