Chocolate-Gingerbread Cookies

Chocolate-Gingerbread Cookies

Perfect chocolate gingerbread cookie recipe for the holidays as a treat for both adults and children. To store, layer within wax paper in an airtight container.
  • Preparation:
  • Cooking:
  • Total:
  • Serves: 2 persons



  1. Step 1

    Line 2 baking sheets with parchment paper. Chop chocolate into 1/4-inch chunks; set aside. Sift 1 1/2 cups plus 1 tablespoon flour, cocoa, ginger, cinnamon, cloves, and nutmeg together in a medium bowl.
  2. Step 2

    Beat butter and ginger together in the bowl of an electric stand mixer fitted with a paddle attachment until whitened, about 4 minutes. Add brown sugar; beat until combined. Add molasses; beat until combined.
  3. Step 3

    Dissolve baking soda in boiling water. Beat half of the flour mixture into the butter mixture. Beat in baking soda mixture followed by remaining flour mixture. Mix in chocolate; turn out onto a piece of plastic wrap. Pat dough out to about 1-inch thickness; seal with plastic. Refrigerate until firm, 2 hours or more.
  4. Step 4

    Preheat the oven to 325 degrees F (165 degrees C).
  5. Step 5

    Roll dough into 1 1/2-inch balls and place 2 inches apart on the prepared baking sheets. Refrigerate for 20 minutes. Roll in white sugar.
  6. Step 6

    Bake in the preheated oven until the surfaces crack slightly, 10 to 12 minutes. Let cool for 5 minutes; transfer to a wire rack to cool completely.