These Fudgy Chocolate Gingerbread Cookies are simply the BEST! Made with cozy spices and lots of chocolate, these are soft, melt in your mouth cookies that taste best with a glass of cold milk.
Alright my friends – I feel like I saved the best cookies for last in this holiday treat week here at OBB.
I do have a special place in my heart for my Butterscotch Oatmeal Cookies and my White Chocolate Cranberry Shortbread Cookies but these are my current favorite!
There is just something about gingerbread that is SO extra cozy and perfect for the holidays. I feel like it’s a flavor that’s often underrated during the holiday season so I knew I wanted to bake up a batch of these this year.
Why You’ll Love These Cookies:
First off – what better way to bake gingerbread cookies than to combine them with my other favorite holiday baking ingredient – CHOCOLATE!
It’s truly the perfect combination.
You have the smooth, delicious and rich chocolate combined with the cozy spices and kick of ginger in these cookies.
I love that these are SOFT cookies – that’s always really important to me when it comes to gingerbread. I’m not a fan of the hard gingerbread men cookies that you can potentially break a tooth with lol – I like my cookies soft and chewy!
And these are exactly that. So soft – and the middle is loaded with gooey and delightful chocolate chips in each bite.
They really melt in your mouth!
Another reason I love these cookies? The outside is rolled in extra spiced sugar! It gives them a slight crunch when you bite into them and adds extra ginger flavor in each bite.
These are perfect for an afternoon pick me up with a cup of coffee, an evening treat with a cup of hot chocolate or anytime you need a cookie break – it’s the holidays after all! 😉
So let’s get into what you need to make them!
Ingredients You Need:
- All purpose flour
- Unsweetened cocoa powder
- Molasses
- Ground ginger
- Cinnamon
- Baking powder
- Semi-sweet chocolate chips
- Salted butter, softened at room temperature
- Granulated white sugar
- Dark Brown sugar
- Eggs
- Vanilla extract
Best Cookie Baking Tips:
Begin by making your dough! This dough *does* need to chill in the fridge for 45 minutes just FYI – so you don’t have to preheat the oven just yet.
Begin by melting the chocolate in the microwave. I found it best to melt it in 30 second increments – removing it each time and stirring until it’s SMOOTH and has no lumps.
Set that aside for now.
Add the softened butter and sugars into a large bowl and cream those together using either a stand or hand mixer for about 1 minute or so.
Add in the room temperature eggs and vanilla extract and mix until combined.
Finally – add in that deliciously smooth chocolate AS WELL AS the molasses! Sticky sweet molasses will help goodness will give us that classic gingerbread flavor.
Mix mix mix using the mixer until fully combined.
And lastly – time to add in the dry ingredients. Add in the flour, baking powder, ground ginger, cinnamon and a pinch of salt. Mix gently on low using the mixer so it doesn’t get everywhere until it’s fully combined.
And once the dough is fully incorporated, add in some extra chocolate chips for good measure and fold those in using a wooden spoon or rubber spatula. It should look something like this:
Now let that sit in the fridge for 45 minutes or so. Once it’s almost done chilling, be sure to preheat the oven to 350 degrees and get some lined baking sheets ready. You can line it with either parchment paper or silicon mats!
In a small bowl, combine some granulated sugar along with the ground ginger and cinnamon. Mix together.
Now, the dough will be hard after it’s chilled! I recommend using a tablespoon to scoop it out – about 1.5-2 tbsp worth of dough per cookie works for me! Roll it into a ball. Then coat the ball with the ginger sugar mixture.
And now it’s time to place it on the baking sheet! I fit about 8 on mine.
Bake for 11-12 minutes and then remove them – let them cool on the cookie rack for about 10 minutes or so. Then, you can move them onto a cooling rack to continue to cool!
Repeat until your dough is all used up!
And then it’s time to eat! Eat while warm and enjoy every delightful bite.
Storing Cookies:
Store cookies in a tightly sealed tupperware container at room temperature for up to 3 days. Of course, these are best eaten the day of 😉
Did you enjoy this recipe? Here are some other recipes you might like:
Dark Chocolate Cranberry Oatmeal Cookies
Thank you so much for following along here, friends! Want to see more? Be sure to follow ourbalancedbowl on Instagram and tag me with your photo if you end up making a recipe! You can also post a photo of your recipe to the Our Balanced Bowl Facebook page! Like a recipe that you saw? Follow me on Pinterest here! I always love to see your re-creations! If you do make a recipe, it would make my whole day if you were to rate and comment so I can get your feedback! Lots of love! – Haylie
Fudgy Chocolate Gingerbread Cookies
These Fudgy Chocolate Gingerbread Cookies are simply the BEST! Made with cozy spices and lots of chocolate, these are soft, melt in your mouth cookies that taste best with a glass of cold milk.
Ingredients
- 1 cup all purpose flour
- 1/3 cup unsweetened cocoa powder
- 1-2 tsp ground ginger
- 1/2 tsp cinnamon
- 1 tsp baking powder
- 1/4 tsp salt
- 1 cup semi-sweet chocolate chips, divided
- 5 tbsp salted butter, softened at room temperature
- 2/3 cup dark brown sugar, tightly packed
- 1/4 cup granulated white sugar
- 2 large room temperature eggs
- 1 tsp vanilla extract
- 1/4 cup molasses
Ginger Sugar Mixture (for rolling cookie dough in)
- 2 tbsp of granulated sugar
- 2 tbsp raw (turbinado) sugar
- 1/4 tsp cinnamon
- 1/2 tsp ground ginger
Instructions
-
Add 1/2 cup of semi-sweet chocolate chips to a microwave safe bowl. Melt the chocolate in 20-30 second increments until it's smooth, stirring thoroughly each time you take it out to check. Set aside.
-
In a large bowl, combine your softened butter with your brown and granulated white sugar. Beat with your mixer until creamy - about 1 minute.
-
Add in your 2 room temperature eggs and your vanilla extract and beat until super smooth and creamy. To that mixture, add your melted chocolate and molasses. Mix until fully incorporated.
-
Using a sifter over the bowl, add in your flour, baking powder, cocoa powder, ground ginger (use either 1-2 tsp, depending on how gingery you want it), cinnamon and pinch of salt.
-
Using your mixer one last time, mix these gently together on low speed (so you don't spill it everywhere!)
-
Once your dough is fully incorporated, gently fold in the remaining 1/2 cup of chocolate chips using a rubber spatula.
-
Let your dough sit, uncovered, in the fridge for 45-60 minutes. About 15 minutes before you take your dough out of the fridge, preheat your oven to 350 degrees and line a couple of baking sheets with parchment paper or a silicon mat.
-
In a small bowl, mix together the ginger sugar mixture - the granulated sugar, raw sugar, ground ginger and cinnamon.
-
Once your dough is ready, it will be a little bit hard. I suggest using a tablespoon to scoop it out (about 1.5-2 tbsp worth of dough) into your hands and then rolling them into large balls.
-
Drop the balls of dough into the ginger sugar mixture and use your hands to make sure it is evenly coated.
-
Place each ball of dough on the cookie sheet - I was able to fit 8 on one cookie sheet.
-
Bake at 350 degrees for 11-12 minutes. The middles should still be slightly gooey. Once you've taken them out of the oven, let them cool on the pan for 10 minutes then move them onto a cooling rack. Repeat until dough is used up!
-
Eat while warm!
-
Store leftovers in a tightly sealed tupperware container for up to 3 days.
Recipe Notes
In regards to recipe step #4, if you prefer your cookies extra gingery, use 2 tsp. That's what I did! For just some added spice, do 1 tsp 🙂