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Chocolate Gingerbread Cookies

Soft-baked Chocolate Gingerbread Cookies infused with warm spices and rich chocolate. Get ready to indulge in a festive treat! Make these chewy treats now and enjoy!

These rich, spicy, and utterly decadent chocolate gingerbread cookies combine the warmth of cinnamon, ginger, and cloves with the deep flavor of dark chocolate.

A perfect treat for the winter season, these soft-baked cookies are sure to become a holiday favorite, with a delightful balance of sweet and spice in every bite.

Ready Time

45 mins


7 servings


  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon salt
  • 1 cup unsalted butter, at room temperature
  • 3/4 cup white granulated sugar
  • 1/4 cup light brown sugar
  • 2 large eggs
  • 2 teaspoons grated fresh ginger
  • 2 ounces high-quality dark chocolate (at least 70% cocoa), chopped


Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper or a silicone mat. In a medium bowl, whisk together the flour, baking soda, cinnamon, ginger, cloves, and salt.

Set aside.

In a large bowl, use an electric mixer to cream together the butter and sugars until light and fluffy, about 2 minutes. Beat in the eggs one at a time, followed by the grated ginger.

Gradually mix in the flour mixture until just combined, being careful not to overmix.

Melt the chopped chocolate in a double boiler or in the microwave in 30-second increments, stirring between each interval until smooth. Let cool slightly.

Fold the melted chocolate into the dough until well combined.

Scoop tablespoon-sized balls of dough onto the prepared baking sheet, leaving about 2 inches of space between each cookie. Bake for 12-14 minutes or until the edges are set and the centers are just slightly soft.

Remove from the oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Let the cookies cool completely before serving. You should end up with 7 delicious chocolate gingerbread cookies!


Make sure to use high-quality dark chocolate for the best flavor.

If you don’t have fresh ginger, you can use 1 teaspoon of ground ginger instead.

The cookies will be soft and chewy on the inside and crispy on the outside, so don’t overbake them.

If you want a crisper cookie, bake for 14-16 minutes.

Store the cookies in an airtight container at room temperature for up to 5 days.

Nutrional Value

  • Calories: 220
  • Total Fat: 10g
  • Saturated Fat: 6g
  • Cholesterol: 20mg
  • Sodium: 150mg
  • Total Carbohydrates: 30g
  • Dietary Fiber: 2g
  • Sugars: 16g
  • Protein: 2g
Chocolate Gingerbread Cookies
Chocolate Gingerbread Cookies

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