These chocolate gingerbread cookies are the perfect twist on your favorite gingerbread flavor. You’ll love them! GUEST POST: Nutmeg Nanny

Cookies stacked on a holiday platter with ginger and chocolate chips and the text Chocolate Gingerbread Cookies

Growing up gingerbread was not something that made an appearance on my holiday table. We rocked the classic sugar cookies, buckeyes (Go Bucks!), fudge, and homemade candy, but never gingerbread. It wasn’t until I was much older, and living on my own, that I finally gave gingerbread a fair try. Why oh why was I not eating this my whole life?

That’s why when Katrina asked me if I wanted to be a part of her cookie event I immediately said yes and immediately knew I was going to make something gingerbready. Is that a word? Gingerbready? I don’t know. I’m going to assume it’s a word and keep on using it. No judging.

chocolate cookie sprinkled with sugar shown on a holiday platter

Chocolate Gingerbread Cookies by Nutmeg Nanny

Chocolate Gingerbread Cookies

These chocolate gingerbread cookies are the perfect twist on your favorite gingerbread flavor. You'll love them!

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  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 2 teaspoons ground ginger
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon kosher salt
  • 1 tablespoon dark cocoa powder
  • 1/2 cup unsalted butter, room temperature
  • 1/2 cup dark brown sugar, packed
  • 1/2 cup molasses
  • 1 cup dark chocolate chips
  • 1/2 cup diced crystalized ginger
  • 1/3 cup demerara sugar


  • PREHEAT the oven to 325°F. Line two baking sheets with parchment paper or a silicone baking liner pr parchment paper.
  • WHISK together flour, baking soda, ginger, cinnamon, cloves, nutmeg, salt, and cocoa powder.
  • In a bowl of an electric mixer, add butter and brown sugar. BEAT on medium speed until fluffy.
  • POUR in molasses and beat until combined.
  • Slowly ADD in flour mixture until just combined. ADD chocolate chips and crystalized ginger and mix just until incorporated.
  • Using a 2 teaspoon cookies scoop, SCOOP out cookies, roll into a ball, and then roll in demerara sugar.
  • ADD cookies to the prepared baking sheet, leaving at least 1 inch in between cookies.
  • BAKE for 10 to 12 minutes. The tops of the cookies should just start to crack.
  • Let cookies cool on the baking sheet for 5 minutes and then cool completely on a baking rack.



Calories: 63kcal, Carbohydrates: 10g
Did you make this recipe?Tag @katrinaskitchen on Instagram with the hashtag #katrinaskitchenrecipes

chocolate drop cookies shown on a holiday cookie platterwith the text Chocolate Gingerbread

This post is part of our Third Annual I’ll Bring the COOKIES Virtual Blogger Cookie Swap. Be sure to check back here every day in December leading up to Christmas where some of the best bloggers will be sharing their favorite cookie recipe!

 More delicious cookie recipes from Brandy:

Cocoa Nib Coconut Oatmeal Cookies

Chocolate Biscoff No Bake Cookies

Orange Cherry Oatmeal Pecan Cookies