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chocolate gingerbread cookies on a white plate and a burning candle

Chocolate Gingerbread Cookies

Crispy on the outside and chewy on the inside chocolate gingerbread cookies. The combination of chocolate and warm spices make these cookies the perfect Christmas treat!
5 from 1 vote
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Prep Time 25 minutes
Total Time 2 hours
Servings 24 cookies

Ingredients
  

  • 1 3/4 cups all purpose flour
  • 1/4 cup unsweetened cocoa powder
  • 1 tsp. ground cinnamon
  • 1 tsp. ground ginger
  • 1/2 tsp. salt
  • 1/2 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/4 tsp. cloves
  • 1 1/2 sticks butter softened
  • 2/3 cups brown sugar packed
  • 1/3 cup granulated sugar
  • 1 egg room temperature

Instructions
 

  • In a medium sized mixing bowl, whisk together the flour, cocoa, ginger, cinnamon, salt, baking powder, baking soda, and cloves.
  • In a stand mixer or using a hand held electric mixer on medium speed, cream butter and sugars, and molasses together for about 5 minutes until light and fluffy.
  • On low speed, add the egg to the cream mixture and mix until just incorporated.
  • On low speed, add the flour mixture to the cream mixture about 1/3 at a time until just incorporated. Be careful not to over mix.
  • Dough may appear slightly crumbly at first, but it will come together when rolling. Divide the dough in half . Roll each portion between two sheets of parchment or waxed paper until about 1/4 inch thick. Chill in the fridge for about an hour or until it is firm and doesn't bend.
  • Preheat your oven to 350 degrees.
  • Cut your dough into shapes with cookie cutters right on the parchment paper! Gently peel your shapes off of the paper and space them about an inch apart on a baking sheet lined with parchment paper. Gather your scraps of dough, and roll again one time and cut out shapes. After this, all scraps will need to be rolled and chilled for 30 minutes to make cutting out a third batch of cookie shapes easy and workable.
  • Bake cookies one sheet at a time for an even bake for 10-14 minutes. You want the top to be firm to the touch (not doughy) and the cookies to be lightly browned on the bottom.
  • Let them cool for 5 minutes on the baking sheet, then transfer to a wire rack.
  • Decorate as desired!