Chocolate Gingerbread Cookies

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Recipe photo
Hands-on time:
Baking time:
Total time:
Yield: 30 to 32 cookies

Recipe photo

These gingerbread cookies have all the chew of your favorite molasses cookie and, for an added bonus, surprise you with bursts of melted chocolate. We like them served warm from the oven, but they'll stay soft and chewy for several days when stored in an airtight container.

Chocolate Gingerbread Cookies

star rating (32) rate this recipe »
Hands-on time:
Baking time:
Total time:
Yield: 30 to 32 cookies
Published: 09/19/2012

Ingredients

Tips from our bakers

  • Don't have mini chips? Try pulsing the same quantity of chunks or chips in a food processor. The uneven pieces of chocolate will make each bite a different chocolate experience.

Directions

1) Preheat the oven to 325°F. Line two baking sheets with parchment paper, or grease lightly.

2) Combine the flour, baking soda, spices, salt, and cocoa.

3) In a separate bowl, beat the butter with the sugar until light and creamy.

4) Add the molasses and beat until combined.

5) Beat in the dry ingredients, then stir in the chips.

6) Scoop the dough a tablespoon at a time; a tablespoon cookie scoop works well here. Roll the top portion of each dough ball in pearl sugar.

7) Place the unbaked cookies 1 1/2" apart, sugar side up, onto the prepared baking sheets.

8) Bake the cookies for 10 to 12 minutes, until their surface begins to crack. Remove from the oven, cool on the pan for 5 minutes, then transfer the cookies to a rack to cool completely.

Yield: 30 to 32 cookies.

Nutrition information

Serving Size: 1 cookie (28g) Servings Per Batch: 31 Amount Per Serving: Calories: 110 Calories from Fat: 40 Total Fat: 4.5g Saturated Fat: 3g Trans Fat: 0g Cholesterol: 10mg Sodium: 85mg Total Carbohydrate: 19g Dietary Fiber: 1g Sugars: 12g Protein: 1g

* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.

Reviews

1 234  All  
  • star rating 01/16/2015
  • jewell10 from KAF Community
  • I made these cookies this week. This recipe is fantastic! Taste and texture are right on.
  • star rating 01/01/2015
  • member-cmarias from KAF Community
  • An unexpected taste...in a good way! The dough was a bit dry (I wonder if I measured correctly!) so I added about a tablespoon or so of melted butter. Being concerned that the baked cookie would still be dry, I removed them from the oven as the bottoms were just beginning to brown. I didn't notice much "cracking" as the recipe stated but the final result texture was just right!
  • star rating 12/17/2014
  • Natasha from Iowa City, IA
  • Super yummy and pretty cookies! I made a double batch and, frankly, lost count as to how many it made. I used the orange, small cookie scoop that KAF sells - it's a great little device. I have a deep and abiding love for molasses cookies and am kind of "meh" about chocolate so for me, the addition of the chocolate to this recipe didn't add anything. However I do like the choco-hit it'll provide for those I'm gifting with these cookies. The pearl sugar is a lovely visual element and has a nice crunch to contrast with the soft cookie.
  • star rating 12/15/2014
  • Suzanne Q. from KAF Community
  • So easy to make and oh, so delicious! And I didn't have enough AP flour so used some white whole wheat too. Fabulous!
  • star rating 12/08/2014
  • Jimmie from Texas
  • Easy to make, and a HUGE hit at the Christmas party!
  • star rating 11/29/2014
  • Kelly from Madison, WI
  • This has now become my go-to holiday cookie! I never thought that chocolate and gingerbread would work together, but it makes for a well-rounded cookie - flavorful, but not overly sweet. The recipe worked for me without any hiccups. KAF does it again!
  • star rating 11/24/2014
  • Minna from Finland
  • I love this recipe. So easy to make with my 4-year old. We had so much fun baking these cookies. Thank you!
  • star rating 11/15/2014
  • Aqua-n-Sand from KAF Community
  • Just made these using quality fresh ingredients and my husband and I do not like this flavor combination. Maybe they will taste better tomorrow but I'm not a fan so far.
  • star rating 06/29/2014
  • roultm from KAF Community
  • I can now say these are "award-winning" cookies. I took them to the office picnic last week and entered them in the bake-off, where they took first prize in the Cookie category. Will probably use this recipe for this year's holiday baking.
  • star rating 01/02/2014
  • NutmegMary from
  • Easy recipe to make! My coworkers enjoyed the flavor combination more than I did, though. I didn't alter the recipe, but if I make them again I might use less ginger (used ground, not fresh) as it was a little intense. I didn't have any Swedish pearl sugar so I substituted it with course sugar crystals and they turned out beautifully. They stayed soft and moist even when left out on the break room table for a day, which is a perk for me!
1 234  All  
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