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Soft Chocolate Gingerbread Cookie Recipe

Chocolate Gingerbread Cookies

Soft Chocolate Gingerbread Cookies made with molasses, pumpkin spice, dark cocoa, and light brown sugar. 
Course Dessert
Cuisine American
Prep Time 5 minutes
Cook Time 16 minutes
Total Time 21 minutes
Servings 14 large cookies
Calories 250kcal
Author Jenn


  • 2 Cups (256 g) All Purpose Flour sifted
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • Cup (30 g) Dark Cocoa Powder
  • 2 tsp Baking Soda
  • ¼ tsp Kosher Salt
  • 12 Tbsp Unsalted Butter softened at room temperature
  • ¾ Cup (150 g) Light Brown Sugar
  • ¼ Cup ( 85 g) Molasses
  • 2 Eggs
  • 1 cup dark chocolate chopped into small chunks
  • ½ cup candied ginger chopped into small pieces


  • Preheat Oven to 350 F (180 C). Line two cookies sheets with parchment paper.
  • Whisk together flour, ginger, cinnamon, nutmeg, cloves, cocoa, baking soda, and salt in a medium bowl and set aside.
  • In bowl of stand mixer beat together the butter and brown sugar, using paddle attachment at medium high speed until fluffy. About 2-3 minutes.
  • Scrape sides and bottom of mixer bowl with spatula and again as needed.
  • Pour molasses and eggs into stand mixer, mixing until combined.
  • Slowly spoon dry mixture into wet, continuing on medium speed until a cookie dough is formed. Add chopped chocolate and ginger, mix to combine.
  • Scoop cookie dough with 2 Tbsp Ice Cream scoop onto cookie sheet. Spacing 2 inches apart.
  • Bake for 15-17 minutes until cookies have flattened and edges are beginning to harden.
  • Set cookies on cooling rack for 5 minutes before eating.


Calories: 250kcal