Chocolate Gingerbread Cookies

Cookies are good all year round, but some are better suited for summer or winter. This recipe from Martha Stewart is one of my favorite winter cookies. I LOVE the combination of chocolate and gingerbread! Great for the holidays and would make a good Valentine’s cookie as well.DSC_0629


7 oz. bittersweet chocolate chips (the original calls for chopped, semi-sweet, but I REALLY like dark chocolate! I am also lazy and do not want to chop just buy the chips.)

1 1/2 cups all purpose flour

1 tsp ground allspice (the original calls for cloves, but I didn’t have any-allspice worked just fine)

1 1/4 tsp of ground ginger

1 tsp baking soda

1 tbsp of cocoa powder

1/4 tsp nutmeg (I like to grate my fresh over ground)

1 tbsp fresh grated ginger

1 stick butter, room temperature ( the original recipe has a mistake, it says 8 tsp, not 8 tbsp for the stick of butter)

1/2 cup dark brown sugar

1/2 cup molasses

1 tsp vanilla (this isn’t in the original recipe, but I can’t make cookies without it)

1/4 cup of sugar for rolling cookies in before baking ( I normally use a bowl or plate)


  1. Line baking sheets with either parchment or a baking mat. (I ordered my mats from Amazon several years ago. They are Artisan Metal Works and were significantly cheaper than the Silpat brand. )
  2. Sift together the dry ingredients, flour, allspice, ground ginger, baking soda, cocoa powder, and nutmeg.
  3. In your mixer, cream grated ginger and butter until light and fluffy-roughly 3 minutes. Add brown sugar, molasses, and vanilla until well incorporated.
  4. Add flour mixture a little at a time until well combined.
  5. Mix in chocolate chips.
  6. Cover mixture with plastic wrap and refrigerate for at least a couple hours or overnight.


  1. When you are ready to bake, preheat your oven to 325 degrees. Use a cookie scoop for uniform cookies and form into balls. Roll each ball in the bowl of granulated sugar and place on lined baking sheet. I like to press mine down a little to make sure they flatten out well.
  2. Bake 13-15 minutes until the surface of the cookie is slightly cracked.
  3. Let cool around 5 minutes before transferring to a cooling rack.
  4. Best enjoyed with a cold glass of milk!

Link to original recipe is below:




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