Recipes‎ > ‎

Gingerbread Chocolate Chip Cookies

Gingerbread Chocolate Chip Cookies
Adapted from Martha Stewart’s Cookies
Makes 2 dozen (I actually got closer to 3, but my cookies came out small)

1 ½ cups plus 1 tablespoon all purpose flour
1 ½ teaspoons ground ginger
1 teaspoon ground cinnamon
¼ teaspoon ground cloves
¼ teaspoon ground nutmeg
Pinch of salt
1 tablespoon unsweetened cocoa powder
½ cup (1 stick) unsalted butter, room temperature
½ cup packed dark brown sugar
½ cup unsulfured molasses
1 teaspoon baking soda
1 ½ teaspoons boiling water
¾ cup chocolate chunks, or 7 ounces of semisweet chocolate, cut into ¼-inch chunks
¼ cup granulated sugar

1. Line two baking sheets with parchment paper or silicone liners; set aside.
2. In a medium bowl, whisk together flour, ground ginger, cinnamon, cloves, nutmeg, salt, and cocoa. In the bowl of an electric mixer, cream together butter and brown sugar until light and fluffy, about 3 minutes. Add molasses; beat until combined.
3. In a small bowl, dissolve baking soda in boiling water. Beat in half the flour mixture into the butter mixture. Beat in baking soda mixture, then add remaining half of flour mixture, beating until just combined. Mix in chocolate. Turn dough out onto plastic wrap and pat into a 1-inch thick disk; seal with wrap. Refrigerate until firm, 2 hours or up to overnight.*
4. Preheat oven to 325F. Roll dough into 1 ½-inch balls, roll in granulated sugar, and place on prepared cookie sheets, 2 inches apart. Bake, rotating halfway through, until surfaces start to crack, 10 to 12 minutes. Let cool on cookie sheet for 5 minutes before transferring to a wire rack to cool completely.

*Note: I’ve never had serious issues with skipping the chilling dough step, so you may be able to roll and bake the cookies immediately after mixing. I did end up chilling the dough for this one, and had cookies that didn’t spread so much, so next time I’m going to try skipping the chill to see if they’ll flatten out a bit more.

Brought to you by The Busty Baker (
Original Post:

Back to Recipe Home Page