Chocolate Gingerbread Cookies Recipe
Chocolate Gingerbread Cookies Recipe photo by Taste of Home

Chocolate Gingerbread Cookies Recipe

Publisher Photo
My mother Esther created this recipe, and I've been making the cookies in her honor every Christmas since then. People can't get enough of the molasses and chocolate flavor combination.—Karen Sue Garback-Pristera, Albany, New York
TOTAL TIME: Prep: 40 min. + chilling Bake: 10 min./batch + cooling
MAKES:36 servings
TOTAL TIME: Prep: 40 min. + chilling Bake: 10 min./batch + cooling
MAKES: 36 servings

Ingredients

  • 1/2 cup butter, softened
  • 3/4 cup sugar
  • 1 egg
  • 1/2 cup molasses
  • 3 cups all-purpose flour
  • 2 tablespoons plus 1-1/2 teaspoons baking cocoa
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • Icing and decorations of your choice

Nutritional Facts

1 cookie equals 92 calories, 3 g fat (2 g saturated fat), 13 mg cholesterol, 95 mg sodium, 16 g carbohydrate, trace fiber, 1 g protein. Diabetic Exchanges: 1 starch, 1/2 fat.

Directions

  1. In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and molasses. Combine flour, cocoa, baking soda, cinnamon, baking powder and salt; gradually add to creamed mixture and mix well. Cover and refrigerate 1 hour or until easy to handle.
  2. Preheat oven to 350°. On a lightly floured surface, roll dough to 1/8-in. thickness. Cut with a floured 3-1/2-in. gingerbread boy cookie cutter; place 1 in. apart on ungreased baking sheets. Repeat with remaining dough; chill and reroll scraps.
  3. Bake 6-8 minutes or until edges are firm. Remove to wire racks to cool. Ice and decorate as desired. Yield: 3 dozen.
Originally published as Chocolate Gingerbread Cookies in Taste of Home's Holiday & Celebrations Cookbook

Nutritional Facts

1 cookie equals 92 calories, 3 g fat (2 g saturated fat), 13 mg cholesterol, 95 mg sodium, 16 g carbohydrate, trace fiber, 1 g protein. Diabetic Exchanges: 1 starch, 1/2 fat.

Reviews for Chocolate Gingerbread Cookies

AVERAGE RATING
   (14)
RATING DISTRIBUTION
5 Star
 (7)
4 Star
 (3)
3 Star
 (3)
2 Star
 (0)
1 Star
 (1)
MY REVIEW
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MY REVIEW
Reviewed Jan. 9, 2014

When I made these, I added a couple more Tbsp of butter and some extra cocoa. They weren't the best cookies I have ever had, but they weren't bad. The kids loved them. The molasses was overpowering in the raw dough, but not the finished cookies, at least not for us. I would make them again.

MY REVIEW
Reviewed Dec. 18, 2013

I thought these were amazing! Thank you so much for the recipe. I replaced the regular flour with Gluten Free "cup for cup" flour since i have celiac. I made these with my mother and we both agree that this recipe is far superior than our other gingerbread recipe. The chocolate just give it a flavor boost..it does not overpower the cookie flavor what so ever. I didn't have any problem with it being dry. I used a lighter molasses too. Anyway great recipe in my opinion.

MY REVIEW
Reviewed Dec. 10, 2013

I have made a recipe similar to this for years, called Molasses Cookie Cutouts, and some people love them. My recipe calls for two sticks of butter, which makes them moist enough, 1 T of ginger, 2 t cinnamon, 2 t cloves, along with the cocoa (which I have never noticed in the taste). I outline them with royal frosting and I have to make them every Christmas because some people like them so much.

MY REVIEW
Reviewed Dec. 10, 2013

Sorry, but I didn't like these at all :( I should've clued in when I read the ingredients that they weren't 'gingerbread' in flavor when it didn't call for any 'ginger'. The gingerbread only refers to the shape. That aside, I continued making them as I thought in light of the ratings, they might be nice. Unfortunately not. The taste of molasses completely overtook the flavour of cocoa. I wouldn't consider myself a master baker, but I am a confident and good one, so knew the recipe was as it called for. I made these for my son and his class as I thought the cocoa might give the cookie a nice twist, but sadly my son disliked it very much, so I didn't end up bringing them in for his classmates. I too didn't like the taste. I would say this was more of an adult flavoured cookie if you really LOVE molasses because that's all you will taste. Of course this is just my opinion and the recipe of whom this belongs to, obviously loves them. But I didn't think they were very nice. :(

MY REVIEW
Reviewed Oct. 25, 2013

I haven't baked these yet but the dough was very, very dry. I did have to make some substitutions, shortening for butter and a homemade substitution for the molasses, but it wouldn't come together. Ended up adding 1/4 of milk. Also added ginger and allspice. Dough is chilling now.

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