Chocolate Gingerbread Cookies

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.

10 mins
10 to 12 mins
25 mins
30 to 32 cookies
Chocolate Gingerbread Cookies


Prevent your screen from going dark as you follow along.
  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.

Tips from our Bakers

  • The ingredients and directions above produce a cookie that is soft and slightly chewy and crunchy.
    •For a cookie that's chewier and less crunchy, decrease the flour to 1 3/4 cups.
    •For an all-chewy cookie, decrease the amount of flour to 1 3/4 cups and reduce the oven temperature to 325°F.
    •For a cookie that's less chewy, more soft, keep the amount of flour at 2 1/4 cups, and reduce the oven temperature to 325°F.
  • 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.