These chocolate gingerbread cookies give a chocolaty twist on a traditional holiday flavor!



Original recipe yields 48 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Sift flour, cocoa, ginger, cinnamon, cloves, and nutmeg together in a medium bowl.

  • Beat butter in a large bowl with an electric mixer until light and fluffy. Add brown sugar and beat until combined. Add molasses and beat until combined.

  • Dissolve baking soda in boiling water in a small bowl.

  • Beat half of the flour mixture into the butter mixture. Add baking soda mixture and beat until combined. Add remaining flour mixture. Stir in chocolate chunks.

  • Turn dough onto plastic wrap and pat out to about 1-inch thickness. Cover completely in plastic wrap and place dough in the refrigerator for 2 hours.

  • Roll chilled dough into 1 1/2-inch balls and place back in the refrigerator for 20 minutes.

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

  • Roll balls in sugar and place about 2 inches apart on ungreased cookie sheets.

  • Bake in the preheated oven until the surface of the cookies crack, 10 to 12 minutes.

Cook's Notes:

Cookies should have a chewy texture when done.

Instead of rolling balls in white sugar, bake cookie as directed, then sprinkle with confectioners' sugar, if you like.

Nutrition Facts

99 calories; 6.2 g total fat; 10 mg cholesterol; 55 mg sodium. 11 g carbohydrates; 1 g protein; Full Nutrition