Cold evenings call for a batch of Chewy Chocolate Gingerbread Cookies that bring together rich cocoa and classic holiday spice. This recipe is simple to make and gives you soft centers with lightly crisp edges that feel special without extra fuss. If you love chocolate treats, you are going to enjoy these Chewy Chocolate Gingerbread Cookies.
Searches for martha stewart’s chewy chocolate gingerbread cookies and chewy chocolate gingerbread cookies martha stewart often point to this style of festive bake because the flavor balance is so comforting. You can also try our Vintage Christmas Cookies for more seasonal ideas. If you’re looking for another sweet recipe with a chocolate twist, these cookies pair well with treats like my holiday favorites.
Try our No Bake Chocolate Oat Bars when you want another simple dessert option that needs little time in the kitchen. If you came here looking for martha stewart’s chewy chocolate gingerbread cookies, you are in the right place.
Ingredients
- all-purpose flour: Measured and combined with cocoa powder to create the cookie structure.
- unsweetened cocoa powder: Adds deep chocolate flavor and dark color to the dough.
- ground ginger: Provides the warm spicy note expected in gingerbread cookies.
- ground cinnamon: Adds sweet spice that balances the chocolate flavor.
- baking soda: Helps the cookies spread slightly while keeping a tender texture.
- salt: Balances sweetness and strengthens the chocolate flavor.
- unsalted butter: Softened before mixing to create a smooth dough base.
- brown sugar: Adds moisture and caramel notes for chewy cookies.
- large egg: Brought to room temperature before mixing for better blending.
- molasses: Adds classic gingerbread flavor and helps retain moisture.
- vanilla extract: Enhances the cocoa and spice flavors.
- semi-sweet chocolate chunks: Folded into the dough for pockets of melted chocolate.
- powdered sugar: Optional finishing dust for a festive appearance.
Tools You’ll Need
- Stand mixer or electric hand mixer: A mixer helps cream butter and sugar evenly for this recipe, and a 4-quart size prevents splashing while a smaller bowl can leave ingredients unevenly blended.
- Baking tray: A heavy baking tray supports even cookie baking, and a thick metal pan is better because thin trays can overheat the bottoms.
- Cookie scoop: A 2 tablespoon scoop creates consistent portions for even baking, and a sturdy scoop prevents misshaped cookies during repeated use.
Instructions
Step 1: Mix the chocolate gingerbread dough
Combine 2 cups all-purpose flour, 1/2 cup unsweetened cocoa powder, 1 tablespoon ground ginger, 2 teaspoons ground cinnamon, 1 teaspoon baking soda and 1/2 teaspoon salt in a bowl. Beat 3/4 cup unsalted butter with 1 cup brown sugar for 3 minutes at medium speed, then add 1 large egg, 1/2 cup molasses and 2 teaspoons vanilla extract. Fold in 1 cup semi-sweet chocolate chunks with a spatula using slow turns. Chill the dough for 60 minutes at 40°F.
(I tried skipping the chill once. The cookies spread too much. ) The dough should look dark, thick and slightly tacky. You’ll smell ginger and cocoa together.
Don’t rush this part. Chill the dough fully because it controls the cookie structure.
Tip: Use fresh ground spices within 12 months because older spices lose the warm flavor these cookies need.
Step 2: Shape the chilled cookie dough
Scoop the chilled dough into 24 portions of about 2 tablespoons each and roll them gently between your palms. Place the balls on a lined baking tray with 2 inches of space between them, then press each one slightly with your fingers. Work at room temperature for no more than 10 minutes while shaping so the butter stays firm.
The cookies should keep their rounded form before baking. The dough feels cool and firm. You’ll see rough edges and chocolate chunks peeking through.
Miss the timing and the dough becomes sticky. Keep the dough cold so the cookies hold their shape.
Tip: Measure each portion with a 2 tablespoon scoop so all 24 cookies bake at the same rate.
Step 3: Bake the cookies until set
Bake the 24 shaped cookies at 350°F for 10 to 12 minutes until the edges firm while the centers stay soft. Rotate the tray halfway through at minute 6 and watch the tops closely as they begin to crack. Remove them when the chocolate chunks look glossy and the cookie edges turn slightly darker.
Let them rest for 10 minutes on the tray before moving them. The cookies smell rich and spicy. You’ll see cracked tops and soft centers.
Go past 12 minutes and the texture dries out. The lower heat keeps the middle chewy while the outside sets.
Tip: Bake one test cookie first if your oven runs hot, then adjust by 1 minute if needed.
Step 4: Finish and serve the cookies
Transfer the 24 baked cookies to a serving plate after cooling for 15 minutes at room temperature. Dust lightly with 2 tablespoons powdered sugar if desired, then arrange them with natural spacing and slight overlap. Check that the centers remain soft before serving because the texture continues to settle during cooling.
(My first batch cooled too long and lost some softness. A shorter rest fixed it. ) The finished cookies have tender centers, crisp edges and a deep chocolate spice smell.
They should feel soft when gently pressed. Cooling time balances moisture between the center and edge.
Tip: Store a few cookies slightly warm in an airtight container to keep the center extra tender.
Pro Tips
- Chill the dough for exactly 60 minutes at 40°F before shaping because firm butter keeps the cookies thick instead of spreading too thin.
- Choose fresh molasses and spices stored under 12 months because stale spices lose the warm aroma you notice when the cookies bake.
- Use a 2 tablespoon cookie scoop for all 24 portions so each cookie reaches the same texture and finishes baking within the 10 to 12 minute range.
- Avoid dark baking trays because they can overheat the bottoms at 350°F. A lighter metal tray helps the edges set without turning bitter.
- Add the chocolate chunks after mixing the dough base and fold gently for 30 seconds so the pieces stay visible instead of melting into the batter.
- Taste one cooled cookie after 15 minutes before adjusting future batches because the spice balance becomes clearer once the center settles.
- Store the finished cookies with a slice of bread for up to 24 hours if you want extra softness without changing the chocolate flavor.
- Add 1/2 teaspoon cayenne pepper with the spices for a mild chocolate gingerbread cookie with gentle heat.
- Mix 1/2 cup white chocolate chunks instead of semi-sweet chocolate chunks for a sweeter holiday version.
- Roll the dough balls in 1/4 cup granulated sugar before baking for a crackled surface similar to gingerbread cookies decorated styles.
- Replace half the semi-sweet chocolate chunks with chopped pecans for a nutty texture and extra crunch.
Storage Instructions
Keep baked cookies in an airtight container for 5 days at room temperature. Freeze them in a sealed freezer bag with parchment between layers for up to 3 months.
Warm frozen cookies at 300°F for 5 minutes to refresh the soft center. Discard cookies if they smell stale, show moisture spots, or develop unusual texture.
Print
Chewy Chocolate Gingerbread Cookies
- Total Time: 45 minutes
- Yield: 4 servings 1x
Description
These easy Chewy Chocolate Gingerbread Cookies bring together deep cocoa flavor and warm spice in a quick and simple holiday treat. The best part is the soft texture and rich smell from molasses and chocolate. This healthy recipe idea works for a holiday party, potluck, brunch or meal prep because it stores well. The trick is chilling the dough before baking so each cookie stays chewy with crisp edges and a Search focus: martha stewart’s chewy chocolate gingerbread cookies.
Ingredients
- 2 cups all-purpose flour (Measured and combined with cocoa powder to create the cookie structure.)
- 1/2 cup unsweetened cocoa powder (Adds deep chocolate flavor and dark color to the dough.)
- 1 tablespoon ground ginger (Provides the warm spicy note expected in gingerbread cookies.)
- 2 teaspoons ground cinnamon (Adds sweet spice that balances the chocolate flavor.)
- 1 teaspoon baking soda (Helps the cookies spread slightly while keeping a tender texture.)
- 1/2 teaspoon salt (Balances sweetness and strengthens the chocolate flavor.)
- 3/4 cup unsalted butter (Softened before mixing to create a smooth dough base.)
- 1 cup brown sugar (Adds moisture and caramel notes for chewy cookies.)
- 1 large large egg (Brought to room temperature before mixing for better blending.)
- 1/2 cup molasses (Adds classic gingerbread flavor and helps retain moisture.)
- 2 teaspoons vanilla extract (Enhances the cocoa and spice flavors.)
- 1 cup semi-sweet chocolate chunks (Folded into the dough for pockets of melted chocolate.)
- 2 tablespoons powdered sugar (Optional finishing dust for a festive appearance.)
Instructions
- Combine 2 cups all-purpose flour, 1/2 cup unsweetened cocoa powder, 1 tablespoon ground ginger, 2 teaspoons ground cinnamon, 1 teaspoon baking soda and 1/2 teaspoon salt in a bowl. Beat 3/4 cup unsalted butter with 1 cup brown sugar for 3 minutes at medium speed, then add 1 large egg, 1/2 cup molasses and 2 teaspoons vanilla extract. Fold in 1 cup semi-sweet chocolate chunks with a spatula using slow turns. Chill the dough for 60 minutes at 40°F. (I tried skipping the chill once. The cookies spread too much.) The dough should look dark, thick and slightly tacky. You’ll smell ginger and cocoa together. Don’t rush this part. Chill the dough fully because it controls the cookie structure.
- Scoop the chilled dough into 24 portions of about 2 tablespoons each and roll them gently between your palms. Place the balls on a lined baking tray with 2 inches of space between them, then press each one slightly with your fingers. Work at room temperature for no more than 10 minutes while shaping so the butter stays firm. The cookies should keep their rounded form before baking. The dough feels cool and firm. You’ll see rough edges and chocolate chunks peeking through. Miss the timing and the dough becomes sticky. Keep the dough cold so the cookies hold their shape.
- Bake the 24 shaped cookies at 350°F for 10 to 12 minutes until the edges firm while the centers stay soft. Rotate the tray halfway through at minute 6 and watch the tops closely as they begin to crack. Remove them when the chocolate chunks look glossy and the cookie edges turn slightly darker. Let them rest for 10 minutes on the tray before moving them. The cookies smell rich and spicy. You’ll see cracked tops and soft centers. Go past 12 minutes and the texture dries out. The lower heat keeps the middle chewy while the outside sets.
- Transfer the 24 baked cookies to a serving plate after cooling for 15 minutes at room temperature. Dust lightly with 2 tablespoons powdered sugar if desired, then arrange them with natural spacing and slight overlap. Check that the centers remain soft before serving because the texture continues to settle during cooling. (My first batch cooled too long and lost some softness. A shorter rest fixed it.) The finished cookies have tender centers, crisp edges and a deep chocolate spice smell. They should feel soft when gently pressed. Cooling time balances moisture between the center and edge.
Notes
Pro Tips:
- Chill the dough for exactly 60 minutes at 40°F before shaping because firm butter keeps the cookies thick instead of spreading too thin.
- Choose fresh molasses and spices stored under 12 months because stale spices lose the warm aroma you notice when the cookies bake.
- Use a 2 tablespoon cookie scoop for all 24 portions so each cookie reaches the same texture and finishes baking within the 10 to 12 minute range.
- Avoid dark baking trays because they can overheat the bottoms at 350°F. A lighter metal tray helps the edges set without turning bitter.
- Add the chocolate chunks after mixing the dough base and fold gently for 30 seconds so the pieces stay visible instead of melting into the batter.
- Taste one cooled cookie after 15 minutes before adjusting future batches because the spice balance becomes clearer once the center settles.
- Store the finished cookies with a slice of bread for up to 24 hours if you want extra softness without changing the chocolate flavor.
Storage: Keep baked cookies in an airtight container for 5 days at room temperature. Freeze them in a sealed freezer bag with parchment between layers for up to 3 months. Warm frozen cookies at 300°F for 5 minutes to refresh the soft center. Discard cookies if they smell stale, show moisture spots, or develop unusual texture.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 serving
Frequently Asked Questions
Yes, prepare the dough up to 3 days ahead and keep it covered in the refrigerator. Let it sit for 10 minutes before shaping because very cold dough can crack when rolled.
Store them in an airtight container for up to 5 days at room temperature. For longer storage, freeze the baked cookies for up to 3 months and thaw them for 1 hour before serving.
You can replace the all-purpose flour with a gluten-free 1-to-1 blend containing xanthan gum. Bake at 350°F for the same 10 to 12 minutes, but expect a slightly softer texture.
The most common cause is warm dough or softened butter. Chill the shaped dough for 20 minutes at 40°F before baking if the first batch spreads too far.
Yes, double every ingredient and mix the dough in two batches if your bowl is small. Bake each tray separately at 350°F so the cookies receive even heat.
Serve them with hot coffee, milk or vanilla ice cream for a simple dessert pairing. They also work well beside chocolate treats like Easy Chocolate Mousse during holiday gatherings.
Final Thoughts
After many batches, this Chewy Chocolate Gingerbread Cookies recipe stays one of my favorite holiday bakes because the soft center and chocolate flavor always bring smiles. The balance of cocoa, molasses and spice makes it different from regular treats, especially when you want chewy chocolate chunk gingerbread cookies.
Save this recipe, share it with a friend, and let me know how you changed it. You might also enjoy trying martha stewart’s chewy chocolate gingerbread cookies for another festive idea.
The same batch covers gingerbread cookies decorated and soft gingerbread cookies without a single change.
