Martha Stewart’s Chocolate Gingerbread Cookies are a sophisticated twist on classic gingerbread. Deeply spiced, lightly chewy, and studded with rich chunks of semisweet chocolate, these cookies strike the perfect balance between warmth and indulgence. Rolled in sugar and baked just until crackled, they’re festive, elegant, and utterly irresistible—ideal for holiday baking or cozy winter afternoons.
Why Everyone Will Love This Recipe
- Rich chocolate-meets-gingerbread flavor
- Perfectly crackled tops with soft centers
- Made with real ginger, molasses, and warm spices
- Elegant enough for gifting, easy enough for home bakers
- A standout addition to any holiday cookie platter
What Are Chocolate Gingerbread Cookies?
Chocolate gingerbread cookies combine the bold spices of traditional gingerbread—ginger, cinnamon, cloves, nutmeg—with cocoa powder and chunks of dark chocolate. Martha Stewart’s version leans slightly grown-up and refined, using Dutch-process cocoa and fresh ginger for depth. The result is a cookie that’s spiced, chocolaty, and not overly sweet.
Cooking Tips
- Use fresh ginger for maximum warmth and aroma.
- Chill the dough well—this improves texture and flavor.
- Rolling the dough in sugar creates that signature crackled finish.
- Don’t overbake; the cookies should look just set and slightly soft.
- High-quality chocolate makes a noticeable difference here.
Frequently Asked Questions
Can I make the dough ahead of time?
Yes. The dough can be refrigerated overnight or up to 24 hours before baking.
Why Dutch-process cocoa?
Dutch-process cocoa is smoother and less acidic, giving these cookies a deeper chocolate flavor.
Can I use chocolate chips instead of chunks?
You can, but chopped chocolate melts more irregularly and creates richer pockets of chocolate.
How do I know when they’re done?
The tops should crack slightly, and the cookies should still feel soft in the center—they firm up as they cool.
Are these cookies spicy?
They’re warmly spiced rather than hot. You can reduce ground ginger slightly if you prefer a milder cookie.
How to Store
Store cookies in an airtight container at room temperature for up to 5 days. They stay soft and flavorful, especially if stored with a piece of bread to retain moisture.
How to Freeze
Freeze baked cookies or unbaked dough balls for up to 2 months. Bake dough balls straight from frozen, adding 1–2 minutes to the bake time.
Ingredients
- 1½ cups plus 1 Tbsp unbleached all-purpose flour
- 1¼ tsp ground ginger
- 1 tsp ground cinnamon
- ¼ tsp ground cloves
- ¼ tsp freshly grated nutmeg
- 1 Tbsp unsweetened Dutch-process cocoa powder
- ½ cup (1 stick) unsalted butter, room temperature
- 1 Tbsp freshly grated peeled ginger
- ½ cup packed dark brown sugar
- ¼ cup unsulfured molasses
- 1 tsp baking soda
- 1½ tsp boiling water
- 7 oz best-quality semisweet chocolate, chopped into ¼-inch chunks
- ¼ cup granulated sugar (for rolling)
How to Make Martha Stewart’s Chocolate Gingerbread Cookies
- Prep the dry ingredients: Line two baking sheets with parchment paper. In a medium bowl, sift together flour, ground ginger, cinnamon, cloves, nutmeg, and cocoa powder.
- Cream butter and ginger: In a stand mixer fitted with the paddle attachment, beat butter and fresh ginger until lightened, about 4 minutes.
- Add sugar and molasses: Beat in brown sugar until combined, then add molasses and mix well.
- Activate baking soda: Dissolve baking soda in boiling water.
- Combine dough: Beat half of the flour mixture into the butter mixture. Add the baking soda mixture, then beat in the remaining flour mixture.
- Add chocolate: Fold in chocolate chunks. Turn dough out onto plastic wrap, pat into a 1-inch-thick disk, wrap tightly, and refrigerate until firm—2 hours or overnight.
- Preheat oven to 325°F.
- Shape cookies: Roll dough into 1½-inch balls and place 2 inches apart on prepared baking sheets. Refrigerate for 20 minutes.
- Roll in sugar: Roll chilled dough balls in granulated sugar.
- Bake: Bake for 10–12 minutes, rotating sheets halfway through, until tops crack slightly.
- Cool: Let cookies cool on baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
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