Delectable Chocolate Gingerbread Cookies
Chewy, spiced gingerbread cookies studded with melty dark chocolate and rolled in sparkly sugar. Festive aroma, deep cocoa molasses flavor.
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Servings:
Ingredients
Main Ingredients
- 0.75 cup unsalted butter, softened room temperature
- 0.75 cup dark brown sugar packed
- 0.25 cup granulated sugar
- 0.5 cup molasses unsulphured
- 2 tsp vanilla extract
- 1 large egg
- 2.5 cup all-purpose flour spooned and leveled
- 0.33 cup unsweetened cocoa powder
- 1 tsp baking soda
- 0.5 tsp fine sea salt
- 1.5 tsp ground ginger
- 1.25 tsp ground cinnamon
- 0.25 tsp ground cloves
- 0.25 tsp ground nutmeg
- 0.5 tsp instant espresso powder optional, boosts chocolate flavor
- 1.25 cup dark chocolate chips or chunks
- 0.33 cup coarse sanding sugar for rolling
Instructions
Preparation Steps
- Preheat oven to 350°F. Line two baking sheets with parchment.
- Whisk flour, cocoa, baking soda, salt, ginger, cinnamon, cloves, nutmeg, and espresso powder.
- Cream softened butter with brown sugar and granulated sugar until light and fluffy.
- Beat in molasses, vanilla, and egg until smooth and glossy.
- Add dry ingredients in two additions. Mix just until a soft dough forms.
- Fold in chocolate chips. Cover and chill 20–30 minutes to firm slightly.
- Scoop 1.5-tablespoon portions. Roll balls in sanding sugar to coat.
- Arrange on sheets, spacing 2 inches apart. Bake 9–11 minutes, until edges set.
- Cool 5 minutes on the sheet, then transfer to a rack to finish cooling.
Notes
Try orange zest or a pinch of black pepper for a bolder spice note. Swap half the dark chocolate with white chocolate for contrast. Store in an airtight container at room temperature up to 5 days, or freeze baked cookies up to 2 months.
This recipe is an original creation inspired by classic Delectable Chocolate Gingerbread Cookies flavors. All ingredient ratios and instructions are independently developed.