A years ago I first found this recipe in my well used Martha Stewart Holiday Cookies Special Issue magazine. And I’ve been making them ever since. I LOVE them. Totally one of my very favorite cookies, although I never make them any time of year except at Christmas.

I love the sugar on the outside. I love the ginger and chocolate taste and the melty chocolate chunks? Yummo!

Chewy Chocolate Gingerbread

Course Cookies & Squares


  • 1 1/2 cups plus 1 Tbsp all purpose flour
  • 1 1/4 tsp ground ginger
  • 1 tsp ground cinnamon
  • 1/4 tsp ground cloves
  • 1/4 tsp ground nutmeg
  • 1 Tbsp cocoa powder
  • 1/2 cup unsalted butter, room temperature
  • 1 Tbsp freshly grated peeled ginger
  • 1/2 cup packed brown sugar
  • 1/2 cup unsulfered molasses
  • 1 tsp baking soda
  • 1 1/2 tsp boiling water
  • 7 oz semi sweet chocolate, in 1/4 inch chunks
  • 1/4 cup granulated sugar


  • Line two baking sheets with parchment and set aside
  • In a medium bowl, sift together flour, ginger, cinnamon, cloves, nutmeg, and cocoa.
  • In the bowl of an electric mixer fitted with paddle attachment, beat butter and ginger on media, speed until lightened, about 4 minutes.
  • Add brown sugar, beat until combined.
  • Add molasses, beat until combined.
  • In a small bowl, dissolve baking soda in boiling water.
  • Beat in half of flour mixture into butter mixture.
  • Beat in baking soda mixture, then remaining flour mixture.
  • Mix in chocolate, turn onto plastic wrap.
  • Pat out into a 1 inch thickness and cover with plastic wrap.
  • Refrigerate until firm, 2 hours or overnight.
  • Preheat oven 30 325 degrees. Roll dough into 1 1/2 inch balls, place 2 inches apart on baking sheets.
  • Chill 20 minutes.
  • Roll in granulated sugar.
  • Bake until surfaces just begin to crack, 10 to 12 minutes.
  • Let cool 5 minutes then transfer to a cooling rack to cool completely.

One of my favorites for sure. Especially when warm and the chocolate chunks are all melty.

So very yummy. Thanks Martha Stewart!