Chocolate Chunk Gingerbread Cookies

24 Cookies
Prep Time 10 minutes
Cook Time 11 minutes
Refrigerate 1 hour
Total Time 1 hour 21 minutes

Chocolate Chunk Gingerbread Cookies are the ultimate Christmas sweet. Classic spices like ginger, cinnamon, and nutmeg are mixed with rich chocolate.

When you’re planning your holiday baking, be sure to add this Cookie Recipe to your list. The chewy, spiced, chocolatey cookie is the perfect combination of a Chocolate Cookie and an Award Winning Gingerbread Cookie. What could be better?

About Our Chocolate Chunk Gingerbread Cookies Recipe

It’s that time of year again! The holiday excitement is likely in full swing in your house, and with that comes lots of baking. Our readers love making delicious cookies to give as gifts and to enjoy ourselves.

There are a few recipes like Ginger Cookies, Rolled Sugar Cookies, and Brown Sugar Cookies that folks are sure to make every year. The holiday cookie plate just isn’t complete without them. This season is perfect to make Ginger Chocolate Chunk Cookies for the first time. You can bet they’ll be an annual addition to holiday baking in your house.

These beautiful cookies are sure to be a favorite this winter. They’re the ultimate soft batch gingerbread cookie, and they just melt in your mouth. The festive spices and crystallized ginger bring cozy flavors that are sure to put you in the holiday spirit. Then the chocolate chunks bring extra sweetness. Make yourself a mug of Hot Chocolate and enjoy one or two of these cookies for the perfect winter snack.

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Chocolate Chunk Gingerbread Cookies Ingredients

  •  ½ cup unsalted butter: You need butter as the fat to bind all of your ingredients together. Taking the unsalted butter out of the fridge to soften allows you to easily cream it together with the sugar.
  • ½ cup brown sugar: Brown sugar brings extra flavor as it contains molasses, which is what makes it brown. Light brown sugar is the best choice for this recipe. Dark brown sugar contains more molasses, however you’re going to add some more molasses next.
  • ½ cup molasses: Here comes some big flavor in your cookies with the addition of molasses. It brings rich, warm, sweet flavor.
  • 2 tablespoons unsweetened cocoa powder: The cocoa powder is how you’ll bring chocolate flavor throughout your cookie dough.
  • 1 teaspoon baking soda: In order for your cookies to rise you will need a leavening agent. Baking soda will make them chewy and slightly puffy.
  • Spices: To bring that classic gingerbread flavor you will add 2 teaspoons ground ginger, 1 teaspoon cinnamon, ¼ teaspoon cloves, and ¼ teaspoon nutmeg.
  • ½ teaspoon salt: Salt will enhance the sweet flavors of the chocolate, molasses, and spices.
  • 1 cup dark chocolate chunks: While the cocoa carries chocolate throughout the dough, some dark chocolate chunks will bring that punch of chocolate flavor in each bite.
  • ¼ cup minced candied ginger: Mixing in candied ginger will add both crunchy texture and ginger flavor to these chewy, delicious cookies.
Chocolate Chunk Gingerbread Cookies ingredients in bowls
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Kitchen Tools & Equipment

  • Stand Mixer: An electric mixer with a mixing bowl and paddle attachment will make preparing your cookies so easy. If you don’t have a stand mixer you could use a handheld electric mixer. You can also mix by hand if you need to.
  • Measuring Cup: Use your favorite measuring cup to measure out all of your ingredients. 
  • Sifter: Using a sifter will allow all of your dry ingredients to blend together seamlessly, ensuring the flavors and leavening agents are well distributed.
  • Spatula: One of the last steps in mixing your ingredients is to fold in chocolate chunks and candied ginger. Grab a spatula to help accomplish folding without over-mixing your dough.
  • Cookie Sheet: Use a standard 13×18-inch cookie sheet for baking.
  • Parchment Paper: Line your baking sheet with parchment paper so your cookies won’t stick to the pan. Cut the paper to fit.
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How to Make Chocolate Chunk Gingerbread Cookies

Time needed: 1 hour and 21 minutes.

  1. Prep for Baking

    Start by taking the butter out of the fridge a few hours in advance to make sure it softens.Chocolate Chunk Gingerbread Cookies ingredients in bowls

  2. Wet Ingredients

    Add the softened butter and brown sugar to your electric mixer. Make sure to pack the brown sugar into your measuring cup. Put the mixer on medium-high speed and continue mixing for 1-2 minutes. You want to cream the sugar and butter together until they’re nice and fluffy. Next, add in the molasses to the butter mixture, and mix again until creamy. If you don’t have a stand mixer use a hand mixer and combine them in a large bowl.Chocolate Chunk Gingerbread Cookies ingredients in mixing bowl

  3. Dry Ingredients

    Slowly sift together the flour, cocoa powder, baking soda, ground ginger, cinnamon, salt, cloves, and nutmeg. Put the dry ingredients into the mixer. Stir on its lowest speed until just combined. Be careful not to over-mix. To finish off the cookie dough, fold in the chocolate chunks and candied ginger.Chocolate Chunk Gingerbread Cookie dough in bowl with mix-ins

  4. Chill

    Make sure to leave the dough in the refrigerator covered for a full hour. This cooling time will stop the dough from spreading.

  5. Bake

    While the chocolate ginger cookie dough is in the fridge, preheat your oven and line your cookie sheet with parchment paper. Roll dough into 1-inch balls and place them 2 inches apart on the prepared baking sheets. Bake for 11-13 minutes, until the tops of the Chewy Ginger Cookies are just starting to crack.Chocolate Chunk Gingerbread Cookie dough balls on baking sheet

  6. Serve

    Let the cookies cool for 5 minutes before moving them from the cookie sheet to a wire rack.Chocolate Chunk Gingerbread Cookies on cooling rack

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Nutritional Facts

Nutrition Facts
Chocolate Chunk Gingerbread Cookies
Amount Per Serving
Calories 164 Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 4g25%
Trans Fat 0.2g
Polyunsaturated Fat 0.3g
Monounsaturated Fat 2g
Cholesterol 10mg3%
Sodium 101mg4%
Potassium 183mg5%
Carbohydrates 24g8%
Fiber 1g4%
Sugar 13g14%
Protein 2g4%
Vitamin A 121IU2%
Vitamin C 0.01mg0%
Calcium 28mg3%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
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Baking Tips & Tricks

Get your cookies just right every time with these tips!

  1. Avoid over-mixing dough
    • Over-mixing can lead to dense baked goods. Mix just until the ingredients are combined for the best results.
  2. Bake to the ideal texture
    • Bake your cookies for 11 minutes for a chewy texture. Leave them in closer to 13 minutes for a slightly crispier cookie.
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How to Store Chocolate Chunk Gingerbread Cookies

  • Serve: You can keep fresh cookies at room temperature for up to 3 days. After baking cookies let them cool, then put them in a ziplock bag or other airtight container to store in your pantry.
  • Store: Kept in an airtight container, you can store these cookies for up to 2 weeks in the fridge.
  • Freeze: You can also freeze Chocolate Chunk Gingerbread Cookies for up to 3 months.
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Ideas to Serve Chocolate Chunk Gingerbread Cookies

  • Holiday Cookie Platter: Add these Chocolate Chunk Gingerbread Cookies to your holiday cookie platter that you set at at your holiday party, bring to the office, or give as gifts.  
  • Potluck: Bring these cookies to your next potluck. They are sure to be a hit, especially when everyone smells and tastes that awesome Gingerbread flavor.
  • Cookie Swap: Attend or host your own cookie swap! This is a party where everyone brings a batch of cookies and all attendees get to share and swap cookies so you’ll get to try lots of different kinds. 

FAQ for Chocolate Chunk Gingerbread Cookies

Why are my cookies becoming flat?

If you notice that your cookies are flattening and spreading too much during baking, it could be for a few reasons. Check the temperature of your oven to make sure if it is correct, make sure you didn’t over-mix the ingredients, and ensure you let the cookies refrigerate for long enough so that the fats become firm.

Can I freeze Chocolate Chunk Gingerbread Cookies dough?

Yes, this is a great holiday recipe to prep in advance and bake later. Spoon dough balls onto a parchment-lined baking sheet and flash freeze until hardened. Then, transfer the cookie dough to a freezer bag until you’re ready to bake from frozen.

Chocolate Chunk Gingerbread Cookies with a bite taken out
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Recipe Card

Chocolate Chunk Gingerbread Cookies

Chocolate Chunk Gingerbread Cookies are the ultimate Christmas sweet. Classic spices like ginger, cinnamon, and nutmeg are mixed with rich chocolate.
Yield 24 Cookies
Prep Time 10 minutes
Cook Time 11 minutes
Total Time 1 hour 21 minutes
Course Dessert
Cuisine American
Author Sabrina Snyder


  • 1/2 cup unsalted butter , softened
  • 1/2 cup brown sugar , packed
  • 1/2 cup molasses
  • 2 1/4 cups flour
  • 2 tablespoons unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 2 teaspoons ground ginger
  • 1 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 1/4 teaspoon cloves
  • 1/4 teaspoon nutmeg
  • 1 cup dark chocolate chunks
  • 1/4 cup candied ginger , minced


  • To your stand mixer add the butter and brown sugar on medium-high speed until light and creamy, about 1-2 minutes.
  • Add in the molasses until creamy.
  • Sift together flour, cocoa powder, baking soda, ginger, cinnamon, salt, cloves, and nutmeg.
  • Add on the lowest speed setting to your stand mixer until just combined.
  • Mix in the chocolate chunks and candied ginger.
  • Refrigerate dough for 1 hour, covered.
  • Preheat the oven to 350°F and line baking sheets with parchment paper.
  • Roll cookie dough into 1″ balls and place 2 inches apart.
  • Bake for 11-13 minutes until the tops just begin to crack.
  • Let cool 5 minutes before removing from the baking sheet.


Calories: 164kcal | Carbohydrates: 24g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 10mg | Sodium: 101mg | Potassium: 183mg | Fiber: 1g | Sugar: 13g | Vitamin A: 121IU | Vitamin C: 0.01mg | Calcium: 28mg | Iron: 2mg

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Chocolate Chunk Gingerbread Cookies Variations

  • Sweetener: Instead of using brown sugar, you can replace it with equal parts of granulated sugar. Brown sugar has more moisture than white sugar, so they may not turn out as chewy. You can mix in some extra butter or a little coconut oil to make up for this.
  • Chocolate: If you don’t have dark chocolate chunks, you can use chocolate chips instead. You can fold in white chocolate, milk chocolate, or dark chocolate chips to make Chocolate Chip Ginger Cookies.
  • Ginger: If you don’t have crystallized ginger, you can use freshly grated ginger. Grated ginger is quite strong so only add a little at a time.
  • Gluten-free: If you don’t want gluten in the cookie recipe, replace the all-purpose flour with a gluten-free alternative. Try oat flour, almond flour, cornflour, or coconut flour for the flour mixture.
  • Cocoa Powder: To make the cookies chocolatey, this recipe calls for regular cocoa. If you’d like a milder chocolate taste use dutch powder.
  • Mix-ins: There are plenty of other ingredients you can add to the recipe. Try mixing in a teaspoon vanilla extract. You can also add dried cherries for Cherry Chocolate Chunk Ginger Cookies. Or mix in some almonds, pecans, or walnuts for Chocolate Ginger Nut Cookies.

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Chocolate Chunk Gingerbread Cookies collage

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.


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