Soft and Chewy, Chocolatey and Gooey Gingerbread Cookies

October 14, 2010 at 5:01 pm Leave a comment

Gingerbread cookies
Chewy Chocolate Gingerbread Cookies

The weather on the east coast has finally taken a turn.  Cooler, crisper days, with chilly nights are the welcomed October fare.  Our “treat” tastes also change with the new season, as summer fruits meld into fall treasures.  Now is the time to experiment with interesting flavors – combinations of cinnamon, ginger, cloves and nutmeg that spice up any recipe in the right proportions.  Last week, I came across a tattered recipe I had cut out for Martha Stewart’s Chewy Chocolate Gingerbread Cookies, which contains the perfect balance of sugar, spice, and chocolate.

I absolutely love chewy gingerbread cookies and this recipe did not disappoint.  It was the perfect combination – a soft but chewy chocolate gingerbread cookie with thick chunks of chocolate in almost every bite.  I had never thought of adding cocoa to gingerbread but am certain this is what makes it a “killer cookie”.   I’ve already made the recipe twice this month, first using semi-sweet chocolate chips and then with chocolate chunks, which I definitely preferred. 

So, here is the recipe, which can be found at Martha  Let me know what you think.  I’ll be curled up in the corner with a good book and another batch. 

Chewy Chocolate Gingerbread Cookies

Makes 2 dozen

  • 7 ounces best-quality semisweet chocolate
  • 1 1/2 cups plus 1 tablespoon all-purpose flour
  • 1 1/4 teaspoons ground ginger
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground nutmeg
  • 1 tablespoon unsweetened Dutch-process cocoa powder
  • 8 tablespoons (1 stick) unsalted butter
  • 1 tablespoon freshly grated ginger
  • 1/2 cup dark-brown sugar, packed
  • 1/4 cup unsulfured molasses
  • 1 teaspoon baking soda
  • 1/4 cup granulated sugar


  1. Line two baking sheets with parchment. Chop chocolate into 1/4-inch chunks; set aside. In a medium bowl, sift together flour, ground ginger, cinnamon, cloves, nutmeg, and cocoa.
  2. In the bowl of an electric mixer, fitted with the paddle attachment, beat butter and grated ginger until whitened, about 4 minutes. Add brown sugar; beat until combined. Add molasses; beat until combined.
  3. In a small bowl, dissolve baking soda in 1 1/2 teaspoons boiling water. Beat half of flour mixture into butter mixture. Beat in baking-soda mixture, then remaining half of flour mixture. Mix in chocolate; turn out onto a piece of plastic wrap. Pat dough out to about 1 inch thick; seal with wrap; refrigerate until firm, 2 hours or more.
  4. Heat oven to 325 degrees. Roll dough into 1 1/2- inch balls; place 2 inches apart on baking sheets. Refrigerate 20 minutes. Roll in granulated sugar. Bake until the surfaces crack slightly, 10 to 12 minutes. Let cool 5 minutes; transfer to a wire rack to cool completely.

Entry filed under: Afternoon Snacks, Pretzelgirl's Favorites, Tea Snacks. Tags: , , , .

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