Chewy Chocolate Gingerbread Cookies

Chewy Chocolate Gingerbread Cookies


I  live with the Cookie Monster.  I make a fresh batch every couple of weeks.  He keeps them in the freezer and doles them out one by one until the supply is gone.  Sometimes, I even get one.   

The other day, I had several cookbooks out on the table and, as he passed though the room, he quickly pointed to a book  and said, “Hey, when are you going to make these?  The cookie he was referring to is on the cover of Martha Stewart’s Cookies.  Never, I thought and here’s why.  They are chocolate.  And double chocolate no less.  When did he start liking chocolate?    

I too am not a huge chocolate fan but welcome the excuse to bake anything.   And guess what?  This cookie is incredible.  Soft, dark, chewy, surprising and wonderful.  A perfect balance of chocolate and ginger, two bold usually stand-alone flavors.  

You need to try these.  

Chewy Chocolate Gingerbread Cookies


  • 7 ounces best-quality semisweet chocolate
  • 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 cocoa powder
  • 8 tablespoons (1 stick) unsalted butter
  • 1 tablespoon freshly grated ginger
  • 1/2 cup dark-brown sugar, packed
  • 1/4 cup unsulfured molasses
  • 1 teaspoon baking soda
  • 1/4 cup granulated sugar


  1. Line two baking sheets with parchment. Chop chocolate into 1/4-inch chunks; set aside. In a medium bowl, sift together flour, ground ginger, cinnamon, cloves, nutmeg, and cocoa.
  2. In the bowl of an electric mixer, fitted with the paddle attachment, beat butter and grated ginger until whitened, about 4 minutes. Add brown sugar; beat until combined. Add molasses; beat until combined.
  3. In a small bowl, dissolve baking soda in 1 1/2 teaspoons boiling water. Beat half of flour mixture into butter mixture. Beat in baking-soda mixture, then remaining half of flour mixture. Mix in chocolate; turn out onto a piece of plastic wrap. Pat dough out to about 1 inch thick; seal with wrap; refrigerate until firm, 2 hours or more.
  4. Heat oven to 325 degrees. Roll dough into 1 1/2- inch balls; place 2 inches apart on baking sheets. Refrigerate 20 minutes. Roll in granulated sugar. Bake until the surfaces crack slightly, 10 to 12 minutes. Let cool 5 minutes; transfer to a wire rack to cool completely.

Makes 2 dozen.



Filed under Cookies

4 responses to “Chewy Chocolate Gingerbread Cookies

  1. Very nice cookies! Thanks for the recipe 🙂

  2. MMM&CMom

    Thanks for the recipe – Going to try these!!

  3. I love the idea of this cookie with the spicy ginger and sweet chocolate. The wafer look is nice too and makes me want one with hot tea!

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s