Soft gingerbread cookies meet gooey chocolate in this ginger chocolate twist on a classic.
You’ll get the warmth of cinnamon, ginger, and molasses in each bite, paired with melty chocolate chunks that hold their shape even days later. This is more than just a Gingerbread Chocolate Cookies recipe. It’s what happens when a Ginger Bread Cookies recipe gets treated like a chocolate chip cooki soft centers, crisp edges, and just enough spice to taste like the holidays.
You’ll learn how to mix, chill, and bake these without drying them out. You’ll also find one simple tip that keeps them soft even after a few days in a tin. That’s what builds trust. And that’s how you walk into a cookie swap with something they remember.
These belong on your Xmas desserts list, right next to your Gingerbread Man Cookies.
Try these next if you’re baking a full tray.
Brown Sugar Blend Matters
This dough uses both granulated and brown sugar. That’s deliberate. Brown sugar keeps the cookies tender and brings in that caramel note, while granulated sugar adds structure and edge crispness. You’ll taste the difference when they cool.
I’ve tested all-brown sugar batches too. They came out too soft, almost cakey. Nice, but not what I wanted. This split keeps them soft in the center but still able to hold their shape on the cooling rack.
You’ll also notice a darker color from the molasses. It’s not just for looks. Unsulphured molasses deepens the flavor and locks in moisture. No need to reduce the amount either. That full ⅓ cup balances with the spices beautifully.
These are soft gingerbread cookies with cocoa in the base. If you’ve tried the Gingerbread Crinkle Cookies before, this dough lands in a similar direction, but the texture leans chewier and the chocolate hits harder.
One Comparison You’ll Want Before Mixing
I’ve tried these cookies with both chocolate chips and chopped dark chocolate bars. The chips stay neat and bite-sized. The chopped chocolate melts unevenly and creates pockets of richness in random bites.
If you’re gifting these or want tidy edges, go with chips.
If you want depth and don’t mind a few melted streaks on your fingers, chopped dark chocolate makes them unforgettable.
In my notes, the chip version wins for photo-friendly trays. The bar version wins for flavor. For swaps, I bake both.
How the Spices Work Together
The spice blend includes ginger, cinnamon, cloves, and nutmeg. Cinnamon rounds things out. Cloves add a quick warmth that lingers in the aftertaste. But ginger? That’s the driver.
One full tablespoon of ground ginger is the backbone of the flavor. No skimping here.
I’ve made versions with fresh ginger and while the sharpness is fun, it shortens the cookie’s shelf life. Dried spices hold up better in storage.
If you’ve made my Gingerbread Cake Truffles, you already know the molasses-spice balance carries well across formats. These cookies are no exception.
Why This Method Creates a Soft Center
Chilling the dough before baking isn’t just a suggestion. It slows the spread and keeps the centers chewy.
Even thirty minutes in the fridge helps the flour hydrate and the butter firm up. That’s what stops the cookies from flattening out completely. I’ve skipped the chill when in a rush. They still taste great, but you lose that lovely thickness that makes them feel bakery-made.
And don’t overbake. When the edges look set and the centers still look slightly underdone, that’s your window. They’ll firm up as they cool.
For more shaped cookie ideas, Gingerbread Ornament Cookies are another favorite. But for something that holds a soft center, stick with these.
Storing and Serving for Lasting Softness
These stay soft for days in a tightly sealed tin. If you want to bake ahead, freeze the scooped dough balls and bake fresh from frozen. Add a minute or two to the bake time and they’ll still come out chewy.
To serve, let them cool completely before stacking. A dusting of powdered sugar works if you want a snowy top.
For gifting, wrap them in parchment with a ribbon and add a handwritten label. They travel well and hold their flavor even after a few days.
And if you’re making multiple cookie types for a tray, these balance nicely against sharp flavors like lemon or peppermint. They’re a warm base note in a cookie medley.
Save and Bake These Again
Save this pin to your board so you don’t lose it next season.
And if you bake these Gingerbread Chocolate Chip Cookies, share how they turned out.
I’d love to hear your swaps, questions, or baking memories in the comments.
Gingerbread Chocolate Chip Cookies
These Gingerbread Chocolate Chip Cookies combine warm spices with rich chocolate chunks for the ultimate holiday cookie! Perfectly chewy and loaded with festive flavor, these soft gingerbread cookies are made with molasses, brown sugar, and a hint of cocoa for depth. If you’re looking for a twist on the classic ginger bread cookies recipe, these gingerbread chocolate cookies are a must-try. Ideal for gifting, cookie swaps, or adding to your list of Xmas desserts, they’re simple to make and irresistibly good. Love chocolate-covered gingerbread cookies? You’ll enjoy this cozy combo of ginger chocolate and chocolate chip cookies all season long!
Ingredients
- 2 ¼ cups (280g) all-purpose flour
- ¾ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 tablespoon ground ginger
- 1 ½ teaspoons ground cinnamon
- ¼ teaspoon ground cloves
- ½ teaspoon nutmeg
- ¾ cup (170g) unsalted butter, softened
- ½ cup (100g) brown sugar (light or dark)
- ¼ cup (50g) granulated sugar
- 1 large egg
- ⅓ cup (80ml) unsulphured molasses
- 1 teaspoon vanilla extract
- 1 ½ cups (270g) semisweet or dark chocolate chips or chunks
Instructions
- PREHEAT AND PREP: Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats to prevent sticking.
- MIX DRY INGREDIENTS: In a medium bowl, whisk together the flour, baking soda, baking powder, salt, ginger, cinnamon, cloves, and nutmeg until evenly combined. Set aside.
- CREAM BUTTER AND SUGARS: In a large mixing bowl, beat the softened butter, brown sugar, and granulated sugar with a hand mixer or stand mixer on medium speed until the mixture is light, fluffy, and creamy, about 2 to 3 minutes.
- ADD EGG AND MOLASSES: Add the egg, molasses, and vanilla extract to the butter mixture and beat until the mixture is fully incorporated and smooth.
- COMBINE WET AND DRY: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Avoid overmixing the dough to maintain a tender texture.
- FOLD IN CHOCOLATE: Gently fold in the chocolate chips or chunks using a spatula, making sure they are evenly distributed throughout the dough.
- SCOOP AND CHILL (OPTIONAL): Scoop about 2 tablespoons of dough for each cookie and place on the prepared baking sheets, spacing them 2 inches apart. For thicker cookies and better flavor, chill the dough balls in the refrigerator for 30 minutes before baking.
- BAKE: Bake the cookies for 9 to 11 minutes, or until the edges are set but the centers still look slightly underbaked. They will continue to bake as they cool on the sheet.
- COOL: Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
Notes
Cookies will stay soft for several days when stored in an airtight container. For extra texture, sprinkle a pinch of flaky sea salt on top before baking.
