The Best Chewy Chocolate Gingerbread Cookies
I could eat a whole batch of these chewy chocolate gingerbread cookies in one sitting. They're seriously the best! The cookies are soft, fudgy, perfectly spiced, and have this incredible crunch thanks to the Turbinado sugar. This recipe is super quick, simple, and perfect for Christmas and the holidays.
Ingredients
- 2 c all-purpose flour
- 1/3 c cocoa powder (preferably Dutch)
- 1 1/2 tsp baking soda
- 1/4 tsp Kosher salt
- 1 tbs ground ginger
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp cloves
- 1/8 tsp black pepper, finely ground
- 1/2 c unsalted butter, softened
- 3/4 c dark brown sugar, packed
- 1 large egg, room temperature
- 1 1/2 tsp vanilla extract
- 1/3 c unsulphured molasses
- 1/2 c chocolate chips (optional)
- 1/2 c Turbinado sugar, for rolling
Equipment
- #40 cookie scoop (1 ounce/2 Tablespoons)
Instructions
- In a small bowl, whisk together the all-purpose flour, cocoa powder, baking soda, Kosher salt, ground ginger, cinnamon, nutmeg, cloves, and black pepper. Set aside.
- In a large bowl, cream the butter and brown sugar until it's very light and fluffy, 4-5 minutes. Add the egg and vanilla and mix until incorporated. Then, mix in the molasses until the mixture is smooth and creamy.
- Sift the the flour-cocoa mixture into to the wet ingredients and mix just until the dough comes together. Use a rubber spatula to scrape the sides of the bowl and ensure there are no dry spots. If you're adding chocolate chips, fold them into the dough. Then, cover the bowl and refrigerate the dough for at least 1 hour, or overnight.
- Once the dough is chilled and you're ready to bake the cookies, preheat the oven to 350°F. Line 2 sheet pans with parchment paper. Evenly pour the Turbinado sugar on a plate.
- Using a #40 scoop (2 Tablespoons), scoop the dough into about 20 balls. Using your palms, shape each portion of dough into a smooth ball. Then, roll each ball in the Turbinado sugar. Place the cookie dough balls at least 3 inches apart on the prepared sheet pans. Refrigerate any cookie dough balls that don't fit on the sheet pans.
- Bake the cookies on the middle rack for 10-11 minutes, flipping the pan halfway through, until the edges are set and the centers are still a bit shiny. (They may look raw in the center but they'll finish cooking as they cool). Let the cookies cool on the pan for about 5 minutes and then transfer them to a wire rack to cool completely. Enjoy!
Notes
If the dough gets too warm, pop it back in the fridge for 10-15 minutes. The dough needs to be cold to get the proper texture.
The chocolate chips give these cookies more of a 'brownie' flavor than 'gingerbread'. It's really good if you're a chocolate-lover, but I don't add them because I prefer the gingerbread flavor.
If you don't have Turbinado sugar, you can roll the cookie dough balls in any coarse sugar or regular granulated sugar (it just won't have the same 'crunch' factor).
I recommend only baking 6 cookies at a time - they spread out quite a bit!
For less chewy, more firm cookies, bake the cookies for about 12 minutes.
Serving: 1cookie, Calories: 135kcal, Carbohydrates: 21g, Protein: 1.9g, Fat: 5.2g, Saturated Fat: 3.1g, Cholesterol: 20mg, Sodium: 167mg, Potassium: 146mg, Fiber: 0.9g, Sugar: 8.5g, Calcium: 24mg, Iron: 1mg
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