These Chocolate Gingerbread Cookies are a fun twist on the classic! The warm spices mix with rich chocolate for a tasty treat that’s great during holidays or anytime you want a sweet bite.
What’s better than cookies that are soft, chewy, and full of flavor? I can’t resist sneaking a few right off the baking sheet. Who can blame me? They smell so good! 😊
I love how easy it is to whip these up. Just mix, roll, and bake! Enjoy them with a mug of hot cocoa, and you’ll be set for a cozy evening!
Key Ingredients & Substitutions
All-Purpose Flour: This is the main base for the cookies. If you’re looking for a gluten-free option, try a 1:1 gluten-free flour blend. It works pretty well in this recipe!
Cocoa Powder: Unsweetened cocoa gives the cookies their chocolate flavor. If you’re out, you can use Dutch-process cocoa for a richer taste, but it might alter the cookie’s texture slightly.
Ground Ginger, Cinnamon, and Cloves: These spices give the cookies their warm, cozy flavor. You can swap ground ginger with fresh ginger for a zesty kick, but cut the amount in half. Using pumpkin pie spice is also a fun alternative!
Molasses: This adds depth and moisture. If you don’t have molasses, dark corn syrup can be a substitute, though it won’t have the same rich flavor. Honey is another option but will change the cookie’s texture a little.
Butter: Unsalted butter is preferred, but you can use margarine if you’re looking for dairy-free options. Coconut oil can also work; just melt it first and let it cool slightly.
How Do I Get the Cookies to Stay Soft and Chewy?
The key to soft, chewy cookies is not to overbake them. Follow these steps:
- Bake until the edges are firm while the center still looks soft. Remove them from the oven when they have cracks on top but are still slightly underbaked in the middle.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack. This helps them firm up without drying out.
- Chilling the dough helps prevent spreading, which keeps them nice and thick.
With these tips, you’ll enjoy super soft and delicious cookies every time! Happy baking!
How to Make Chocolate Gingerbread Cookies
Ingredients You’ll Need:
- 2 1/4 cups all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/4 teaspoon salt
- 3/4 cup (1 1/2 sticks) unsalted butter, softened
- 1 cup packed dark brown sugar
- 1 large egg
- 1/4 cup molasses (unsulfured)
- 1 teaspoon vanilla extract
- Optional: powdered sugar for dusting or decorating icing
How Much Time Will You Need?
This delightful cookie recipe takes about 15 minutes of preparation time, and then you’ll want to chill the dough for at least 1 hour. Baking will take another 10-12 minutes. So, in total, you’re looking at around 1.5 to 2 hours to make these delicious cookies!
Step-by-Step Instructions:
1. Combine the Dry Ingredients:
In a medium bowl, start by whisking together the flour, cocoa powder, baking soda, ground ginger, ground cinnamon, ground cloves, and salt. This mix packs in all those delicious flavors. Set this bowl aside for now.
2. Cream the Butter and Sugar:
In a large bowl, use an electric mixer to cream the softened butter and dark brown sugar together. Beat them together until the mixture is light and fluffy—this should take about 3-4 minutes. You’re building a lovely base for your cookie!
3. Add the Wet Ingredients:
Next, beat in the egg, followed by the molasses and vanilla extract. Mix until everything is well combined. The mixture will look rich and smooth.
4. Combine the Dry and Wet Mixtures:
Gradually add the flour mixture to the wet mixture. Mix it on low speed just until everything is combined. Don’t overmix; you want a thick dough that’s ready for chilling!
5. Chill the Dough:
Wrap the dough in plastic wrap and place it in the refrigerator for at least 1 hour. This helps the flavors develop and keeps the cookies from spreading too much while baking.
6. Preheat and Prepare:
Once your dough is chilled, preheat your oven to 350°F (175°C). While it’s heating, line your baking sheets with parchment paper to prevent sticking.
7. Roll the Dough into Balls:
Scoop tablespoon-sized portions of dough and roll them into balls. Arrange them on the baking sheets, leaving about 2 inches of space between each ball.
8. Bake the Cookies:
Pop the baking sheets in the oven and bake for 10-12 minutes. The edges should look set, but the centers will still be soft—that’s exactly what you want!
9. Cool Down:
Once baked, let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack. This allows them to set a bit more without getting too hard.
10. Add Some Festive Touches:
Just before serving, you can dust the cookies lightly with powdered sugar or decorate them with your favorite icing for a festive look! Enjoy these yummy treats with a warm drink.
Happy baking! Enjoy your delicious Chocolate Gingerbread Cookies!
Can I Use a Different Type of Sugar?
Absolutely! While dark brown sugar gives the cookies a nice depth of flavor, you can use light brown sugar or even granulated sugar in a pinch. Keep in mind that this may slightly change the flavor and texture of the cookies.
How Should I Store These Cookies?
Store your Chocolate Gingerbread Cookies in an airtight container at room temperature for up to 5 days. If you’d like to keep them longer, you can freeze them for up to 3 months. Just make sure to layer them with parchment paper to prevent sticking!
Can I Make These Cookies Vegan?
Yes! To make these cookies vegan, substitute the egg with a flax egg (1 tablespoon of ground flaxseed mixed with 2.5 tablespoons of water) and use a vegan butter replacement to maintain the texture and flavor.
What If My Dough is Too Sticky?
If your dough is too sticky after chilling, you can add a little more flour, one tablespoon at a time, until it reaches a rollable consistency. Make sure to avoid adding too much flour, which can make the cookies dense.