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Chocolate Gingerbread Cookies

Author: Charlotte Bothe

Chocolate Gingerbread Cookies Recipe

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.

At a glance

30 to 32 cookies
Nutrition information


Choose your measure:


  1. Preheat the oven to 350°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.

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.