A chocolate twist to a favorite Christmas cookie - These Chocolate Chunk Gingerbread Cookies are chewy and bursting with a ginger flavor that pairs nicely with the dark chocolate chunks. A must have recipe to add to your holiday baking list!
COOK + BAKE | Updated June 13, 2023
There is something about the Christmas season that makes baking more fun.
Between it being a time of having visitors to share baked goods with and the fact that we are almost given permission to overindulge in treats, it is a time when my cookie and candy making supplies are always close by.
Plus, the smell of freshly baked cookies only adds to the ambiance of a holiday home. These Chocolate Gingerbread Cookies are no exemption.
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Why You'll Love this Recipe
Gingerbread is one of the staple flavors of Christmas and when I saw this recipe for Chewy Chocolate Gingerbread cookies on Martha Stewart's website, I knew I had found something worth trying.
It is a nice change from the typical ginger cookie recipes. The intense gingerbread flavor pairs nicely with the chocolate.
And you can't beat the crystallized sugar coating on the outside. For Christmas, you may want to substitute red and green sugar for a festive look on the holiday cookie tray.
The recipe itself is very easy to prepare, although it does take some time grating the fresh ginger and chilling the dough. But the time is so worth it for a delicious Christmas cookie!
What You'll Need
For your convenience, a full ingredients list, directions for making Chocolate Chunk Gingerbread Cookies, and a printable recipe option appear further down in this article. Here is a brief overview of what you'll be needing.
- all-purpose flour
- ground spices - ginger, cinnamon, cloves, and nutmeg
- grated fresh ginger - for an added flavor dimension to the cookies
- unsweetened Dutch-process cocoa powder - has a smoother, softer flavor
- unsalted butter - at room temperature for easy beating
- dark brown sugar - intensifies the molasses flavor of the cookies
- unsulfured molasses - I prefer Grandma's brand
- baking soda
- boiling water
- semi-sweet chocolate - cut into 1/4 inch chunks
- granulated sugar
How to Make Chocolate Gingerbread Cookies
Now that have all the ingredients ready, it is time to put them together.
MAKING THE DOUGH
- In a medium bowl, sift together the dry ingredients (flour, spices, and cocoa).
- In the bowl of an electric mixer fitted with a paddle attachment, beat the butter and freshly grated ginger until creamy, about four minutes. Then add the brown sugar and molasses separately beating both until combined.
- In a small bowl, dissolve the baking soda in boiling water. This helps to make sure that the leavener is dispersed through the dough.
- Now beat half of the flour mixture into the butter mixture. Add the baking soda water, and then the remaining flour mixture.
- Fold the chocolate chunks into the cookie dough by hand using a wooden spoon or silicone spatula. The dough should resemble chocolate ice cream.
- Place the dough on a piece of plastic wrap and pat it into a round about 1 inch thick. Wrap and place in the refrigerator for at least two hours to overnight.
PREPARING FOR BAKING
When you are ready to begin baking your cookies, heat your oven to 325 ° and line two baking sheets with parchment paper.
MAKING THE COOKIES
- Roll the dough into 24 - 1 1/2 inch balls. Refrigerate them for 20 minutes.
- Remove the balls from the refrigerator and roll them in granulated sugar. Place them 2 inches apart on the prepared baking sheets.
- Bake one sheet at a time for 10 to 12 minutes, rotating the pan about halfway through for even baking. They are ready when the surfaces begin to crack slightly.
- Remove the cookies from the oven and allow them to cool for five minutes on the cookie sheet before transferring them to a wire rack to cool completely.
- The cookies are best the day they are baked, but can be stored for up to 5 days in an airtight container at room temperature.
Tips for Making Chocolate Gingerbread Cookies
ADD BOTH GROUND GINGER AND FRESHLY GRATED GINER
As I mentioned, these cookies are packed with gingerbread flavor. That is thanks to the addition of the freshly grated ginger. It gives another dimension to the way these cookies taste that you aren't going to get with just a ground spice. (If you don't know how to use fresh ginger, there is a tutorial a little further down in the post.)
USE HIGH QUALITY CHOCOLATE
The flavor of chocolate is highly dependent on the quality. For the best cookies, you should look for the best semi-sweet baking chocolate you can find. If you've never shopped for it before, the chocolate comes wrapped like a candy bar in the baking section of the store. For this recipe, I used Ghirardelli brand.
BRING YOUR BUTTER TO ROOM TEMPERATURE
Butter does not cream well when it is cold straight from the refrigerator. You'll need to allow your butter to soften by coming to room temperature. This will take about 30 minutes, so set the stick out on the counter about a half hour before you're ready to mix the dough.
ALLOW YOUR DOUGH TO CHILL
When making this recipe, the dough needs to be chilled two different times. First, after preparing the dough and again after making the balls of dough to bake. This is an important step, as chilling the dough solidifies the fat (the butter) in the cookie allowing it maintain it's shape and not spread too much when baking. You want a thicker, chewier cookie for this recipe.
MAKE SURE YOUR OVEN IS AT THE RIGHT TEMPERATURE
Ovens typically take longer to preheat than the manufacturers lead you to believe and oftentimes your oven might not be calibrated correctly. While some things will cook just fine if the temperature is a little off, these cookies need to be at 325° for them to bake properly leading to the signature crack on top.
Preheat your oven for at least 20 minutes, and I suggest investing in an oven thermometer so that you can accurately track the temperature. It is an inexpensive tool that will greatly help you in the kitchen.
How to Use Freshly Grated Ginger
If you have never had the opportunity to use freshly grated ginger in a recipe before, here is what you need to know.
- Fresh ginger looks like a knobbly root and can be found in the produce section of your local grocery stores or markets. You don't need much for a recipe and the excess can be stored in a ziploc bag in your refrigerator for a couple of weeks or the freezer for up to three months.
- Before grating the ginger root, it needs to be peeled. This can be done with a vegetable peeler, being careful not to cut into the actual meaty portion of the ginger. You can also use a spoon to scrape down the sides.
- A microplane zester is idea for grating the ginger into your cookie recipe. It works really well for citrus peels, chocolate, garlic, and anything that needs finely grated.
- You can turn the zester upside down and grate the ginger from under the zester. That way your spice collects on the microplane and can be measured out easily without getting the ginger all over as your grate.
CHEWY CHOCOLATE CHUNK GINGERBREAD COOKIES
A chocolate twist to a favorite Christmas cookie - These Chocolate Chunk Gingerbread Cookies are chewy and bursting with a ginger flavor that pairs nicely with the dark chocolate chunks.
MAKES 2 DOZEN COOKIES
INGREDIENTS
- 1 1/2 cups plus 1 Tablespoon all-purpose flour
- 1 1/4 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 1 Tablespoon unsweetened Dutch-process cocoa powder
- 1 stick (1/2 cup) unsalted butter, room temperature
- 1 Tablespoon freshly grated fresh ginger
- 1/2 cup packed dark brown sugar
- 1/4 cup unsulfured molasses
- 1 teaspoon baking soda
- 1 1/2 teaspoons boiling water
- 7 ounces semi-sweet chocolate, cut into 1/4 inch chunks
- 1/4 cup granulated sugar
INSTRUCTIONS
TO MAKE THE DOUGH
STEP 1: In a medium bowl, sift together the flour, ground ginger, ground cinnamon, ground cloves, ground nutmeg, and cocoa powder.
STEP 2: In the bowl of an electric mixer fitted with a paddle attachment, beat the butter and grated ginger until creamy, about 4 minutes. Add the brown sugar and beat until combined. Then add the molasses and again beat until combined.
STEP 3: In a small bowl, dissolve the baking soda in the boiling water.
STEP 4: Beat in half of the flour mixture into the butter mixture. Beat in the baking soda, then the remaining flour mixture.
STEP 5: Fold the chocolate chunks into the cookie dough. The dough should resemble chocolate ice cream.
STEP 6: Place the dough on a piece of plastic wrap and pat it into a round about 1 inch thick. Wrap completely in the plastic wrap and place it in the refrigerator for at least 2 hours to overnight.
TO MAKE THE COOKIES
STEP 1: Preheat your oven to 325° and line two baking sheets with parchment paper.
STEP 2: Roll the dough into 24 - 1 1/2 inch balls. Refrigerate them for 20 minutes.
STEP 3: Remove the balls from the refrigerator and roll them in the granulated sugar. Place them 2 inches apart on the baking sheets.
STEP 4: Bake each baking sheet separately for 10 to 12 minutes, rotating the pan halfway through. They are ready when the surfaces begin to crack slightly.
STEP 5: Remove the cookies from the oven and allow them to cool for 5 minutes on the cookie sheet before transferring them to a wire rack to cool completely.
Frequently Asked Questions
Have some questions about making the cookies? Here are some frequently asked ones to guide you through the process.
WHAT IF I DON'T LIKE THE OVERWHELMING GINGER FLAVOR
These cookies are bursting with flavor and some people may find that overwhelming. If that is the case, try leaving out the addition of the fresh ginger or substitute it with chopped pieces of candied ginger.
WHY DO THE BALLS OF DOUGH NOT FLATTEN
If you are finding that the balls of dough are not flattening as they bake, tap them down slightly with a fork after about seven minutes.
HOW LONG WILL THESE COOKIES LAST?
The cookies are best the day they are baked, but can be stored for up to 5 days in an airtight container at room temperature. You can also freeze them in an airtight container for up to two months.
If you are looking for a flavorful new recipe to try this holiday baking season, I hope that you'll give these Chewy Chocolate Chunk Gingerbread Cookies a try.
CRANBERRY CHOCOLATE CHUNK COOKIES - a delicious seasonal twist to the traditional chocolate chip cookie
CRANBERRY PISTACHIO BISCOTTI - Another one of my favorites from Martha Stewart
SOUR CREAM COOKIES - A treasured family recipe that allows you to make drop or rolled cookies for the holiday
PUMPKIN GINGER MOLASSES COOKIES - A tasty trio of Christmas flavor
SOFT PUMPKIN COOKIES WITH BROWN BUTTER FROSTING
Other Christmas Cookie Recipes to Try This Season
CRANBERRY CHOCOLATE CHUNK COOKIES - a delicious seasonal twist to the traditional chocolate chip cookie
CRANBERRY PISTACHIO BISCOTTI - Another one of my favorites from Martha Stewart
SOUR CREAM COOKIES - A treasured family recipe that allows you to make drop or rolled cookies for the holiday
PUMPKIN GINGER MOLASSES COOKIES - A tasty trio of Christmas flavor
SOFT PUMPKIN COOKIES WITH BROWN BUTTER FROSTING
MORE DELICIOUS CHRISTMAS RECIPES YOU'LL WANT TO TRY
My friends below are also sharing their recipes for holiday recipes. Which ones do you want to experiment with this Christmas?
Double Chocolate Junior Mint Cookies by Ella Claire & Co. | Snowball Cookies with Pecans by Live Laugh Rowe | Double Chocolate Peppermint Cookies by Boxwood Avenue | Chocolate Covered Peppermint Cookies by Rooms for Rent.
Pie Cookies by Handmade Farmhouse | Linzer Cookies by Inspired by Charm | Pistachio Cardamom Butter Cookies by The Chronicles of Home | Chewy Chocolate Gingerbread Cookies by anderson + grant
Chocolate Peppermint Sandwich Cookies by Jenna Kate at Home | Iced Peanut Butter Cookies by Maison de Pax | Caramel Thumbprint Snickerdoodles by Summer Adams | Peanut Butter Cookie Cups by Town and Country Living
<Chocolate Peanut Butter Cookies by French Country Cottage | Reindeer Cookies by Shabbyfufu | Chocolate Chip Cookies by Happy Happy Nester | Gluten/Dairy Free Spritz Christmas Cookies by Zevy Joy
Pecan Tassies by On Sutton Place | Snowball Cookies by Julie Blanner | Braided Sugar Cookie Stick by Tidbits | Sugar Cookie Trees by My 100 Year Old Home
Gooey Butter Christmas Cookies by Tidy Mom | Toasted Coconut Einkron Cookies by Farmhouse on Boone | Christmas Candy (M&M) Cookies by Nina Hendrick | White Chocolate Peppermint Oreos by My Sweet Savannah
Praline Snickerdoodles by So Much Better with Age
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