Molasses cookies with cocoa and mini chocolate chips for pockets of melted chocolate.
Natural cocoa pairs with the baking soda and molasses in this egg-free drop-cookie dough.
Scoop the dough onto cool pans; this soft mixture is shaped as mounds rather than rolled cut-outs.
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Chocolate Gingerbread Cookies Recipe
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
- 1 1/2-tablespoon cookie scoop and wide spatula
- Two 13 × 18-inch baking sheets
- Wire cooling rack
Ingredients
Cookie dough
Spice blend
Scaling adjusts the listed ingredients and US equivalents. Keep cookie size, thickness, oven temperature and baking time per tray unchanged; more trays add time.
Instructions
Build the dough
- Whisk 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.
Rest the dough
- No scheduled chilling is needed. Keep dough and pans cool; if the dough becomes greasy, cool it briefly before shaping.
Portion consistently
- Heat 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.
Watch for doneness
- Bake 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.
Set before moving
- Rest 5 minutes on the pan, then move gently to a rack for about 15 minutes or until fully cool. These drop cookies are best stored airtight once cool; do not roll the dough or reheat decorated cookies.
Chef’s Science & Pro Tips
Choose natural cocoa
Use natural unsweetened cocoa here. Its acidity works with the baking soda and molasses; Dutch-process cocoa is less acidic and can change the cookie rise and flavor.
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 and make-ahead
| Method | How long | What to do |
|---|---|---|
| Room temperature | Up to 5 days | Cool completely, then store airtight in a cool, dry place. |
| Refrigeration | Dough: up to 48 hours | Keep dough tightly covered; scoop it while cool. Plain baked cookies do not need refrigeration. |
| Raw freezing | Up to 2 months at 0°F (−18°C) | Freeze scooped dough portions airtight. Thaw covered in the refrigerator, then bake as directed; do not thaw and roll. |
| Baked freezing | Up to 2 months at 0°F (−18°C) | Freeze fully cooled cookies airtight. Thaw covered at room temperature. |
| Restoring | Before decorating | For a softer bite, microwave one plain cookie for 5 seconds and check; serve promptly. Do not heat decorated 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
Estimated nutrition per serving; brands and portion sizes vary.
Frequently Asked Questions
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.
Browse more cookie ideas in the Gingerbread Cookies Ideas collection.
