Double chocolate gingerbread drop cookies with cocoa-molasses dough, warm spices and visible semisweet chocolate pockets.
Chips or 1/4-inch chunks distribute through each cookie without breaking the dough structure.
Double chocolate means cocoa in the molasses dough plus semisweet chocolate pieces. A small cocoa quantity keeps the gingerbread flavor clear; adding much more without adjusting flour would dry the dough. No scheduled chill is needed with cool softened butter.
Double Chocolate Gingerbread Cookies
Per tray: 10–12 minutes · About 3 trays; bake one at a time
Allow 73 minutes: 20 hands-on, 0 chilling, 33 for all baking trays, 20 cooling. Cooling includes the pan rest. Optional decoration, ingredient warm-up and extra trays add time.
Kitchen tools you’ll need
- Digital kitchen scale and US measuring cups/spoons
- Large mixing bowl and electric mixer
- Cookie scoop and wide spatula
- Two 13 × 18-inch baking sheets
- Wire cooling rack
Double chocolate gingerbread drop cookies with cocoa-molasses dough, warm spices and visible semisweet chocolate pockets.
Ingredients
Scale ingredients and US equivalents, including eggs. Keep cookie size, thickness, oven temperature and baking time per tray unchanged. More trays add time; weigh beaten egg for fractional batches.
Cookie dough
Spice blend
Instructions
A · Mix
- Build the doughWhisk flour, soda, salt, cocoa and spices. Beat butter with brown sugar until creamy; mix in molasses, then the dry ingredients. Fold in semisweet chocolate chips or 1/4-inch chunks. This molasses dough contains no egg.
B · Manage temperature
- Rest the doughNo scheduled chilling is needed. Keep dough and pans cool; if the dough becomes greasy, cool it briefly before shaping.
C · Shape
- Portion consistentlyHeat oven to 350°F (177°C) conventional. For fan, reduce by about 25°F and check early. Line pans with parchment. Scoop rounded tablespoons, about 28 g, and arrange 1 1/2 inches apart. Keep the top rounded; optional sugar for rolling is additional.
D · Bake
- Watch for donenessBake one tray on the center rack for 10–12 minutes. Look for set edges and a dry-looking surface; soft cookie centers firm as they cool. Check early with fan and cool pans before refilling.
E · Cool
- Set before movingRest 5 minutes on the pan, then move gently to a rack for about 15 minutes or until fully cool. Optional prepared icing is additional; let it set before layering.
Chef’s Science & Pro Tips
Keep chocolate pieces small
Chips or 1/4-inch chunks distribute through each cookie without breaking the dough structure.
Avoid extra cocoa
Cocoa absorbs moisture. Use the stated tablespoon rather than adding it until the dough looks very dark.
Read the surface
Dark chocolate makes browning hard to see. Look for set edges and dry-looking tops.
Storage & Make-Ahead
| Method | How long | What to do |
|---|---|---|
| Room temperature | Up to 5 days | Store fully cooled cookies airtight in a cool, dry place. Let icing dry, then separate layers with parchment; follow any icing storage instructions. |
| Refrigeration | Dough: up to 48 hours | Keep dough tightly wrapped. Let it soften just enough to roll while remaining cool. Plain baked cookies do not need refrigeration. |
| Freeze raw dough | Up to 2 months at 0°F (−18°C) | Wrap flattened dough portions tightly, then bag. Thaw overnight in the refrigerator and roll while cool. |
| Freeze baked cookies | Up to 2 months at 0°F (−18°C) | For best appearance, freeze undecorated, cooled cookies airtight. Thaw covered at room temperature before icing. |
| Refresh | Before decorating | For crisper edges, warm plain cookies at 300°F (150°C) conventional for 3–5 minutes. Cool on a rack. Do not reheat iced cookies. |
Notes
- Double chocolate means cocoa in the molasses dough plus semisweet chocolate pieces. A small cocoa quantity keeps the gingerbread flavor clear; adding much more without adjusting flour would dry the dough. No scheduled chill is needed with cool softened butter.
Nutrition
Approximate per-serving values from generic ingredient weights and the stated yield. Includes listed toppings and fillings; excludes optional decoration and unused bench flour. Brand composition, leftover coating, cutter size and actual yield change these estimates.
RECIPE REVIEWEDGINGERBREADGINGERBREAD COOKIES
Frequently Asked Questions
A few helpful answers before you bake.
What are the two chocolate components?
Unsweetened cocoa flavors the dough, and semisweet chips or chopped chocolate form the melted pockets.
Does this recipe need an egg?
No. Molasses and butter bind this particular formula.
Can I add more cocoa?
Not without adjusting the formula. Extra cocoa can make these cookies dry and crumbly.
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