Molasses cookies with cocoa and mini chocolate chips for pockets of melted chocolate.
Measure flour carefully and stop mixing once it is incorporated. The specified flour type matters; different blends absorb moisture differently.
The dough is scooped rather than rolled, so a tablespoon scoop and two lined pans are enough.
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
Molasses cookies with cocoa and mini chocolate chips for pockets of melted chocolate.
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 dry ingredients. Fold in mini chocolate chips. This formula 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
Flour and structure
Measure flour carefully and stop mixing once it is incorporated. The specified flour type matters; different blends absorb moisture differently.
Keep the batch consistent
Keep pieces the same size and thickness. Bake on a cool pan and judge the first tray by its edges before repeating the remaining trays.
Store the texture
Cool completely before sealing airtight. Keep soft cookies separate from crisp varieties and decorate only after cooling.
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
- Contains wheat and milk; check chocolate labels for additional allergens. Mini chips distribute more evenly than large chunks. Optional sugar is excluded from nutrition.
Nutrition
Approximate values per serving calculated from generic ingredient weights and the stated yield; excludes optional decoration and unused bench flour. Brands, sizing and actual yield change these estimates.
RECIPE REVIEWEDGINGERBREADGINGERBREAD COOKIES
Frequently Asked Questions
A few helpful answers before you bake.
Does this dough need eggs?
No. This formula relies on butter and molasses to bind the dough; do not add an egg.
Can I use full-size chocolate chips?
Mini chips fit the small cookies more evenly. Chop large chips or chocolate into smaller pieces before measuring.
How do I know they are baked?
Look for fine cracks and set edges. Leave them on the pan for 5 minutes before moving.
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