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+ servings
Chocolate Gingerbread Cookies by Nutmeg Nanny

Chocolate Gingerbread Cookies

Yield: 5 dozen
These chocolate gingerbread cookies are the perfect twist on your favorite gingerbread flavor. You'll love them!


  • 1 3/4 cups all-purpose flour1 teaspoon baking soda2 teaspoons ground ginger1 teaspoon ground cinnamon1/4 teaspoon ground cloves1/4 teaspoon ground nutmeg1/2 teaspoon kosher salt1 tablespoon black cocoa powder or Dutch-process1/2 cup unsalted butter, room temperature1/2 cup packed dark brown sugar1/2 cup molasses1 cup dark chocolate chips, chopped1/2 cup finely diced crystalized ginger1/3 cup demerara sugar


  • Preheat the oven to 325°F. Line two baking sheets with parchment paper or a silpat liner.
  • 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. Dump in chocolate chips and crystalized ginger and mix just until incorporated.
  • Using a 2 teaspoon cookies scoop, scoop out cookies, roll into a ball and roll in demerara sugar.
  • Add cookies to prepare baking sheet, leaving at least 1 inch in between cookies.
  • Bake for about 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.