Spicy Chocolate Chunk Gingerbread Cookies are thick and chewy with the flavors of molasses and warm spices, loaded with chunks of chocolate, and rolled in cinnamon sugar for added crunch. This spicy gingerbread cookie recipe makes a great addition to your Christmas cookie platter!
These Gingerbread Cookies Have a Secret Ingredient
These chocolate gingerbread recipe is twist on the traditional recipe, but something special takes them up a notch. Adding just a pinch of cayenne pepper gives the cookies just a little kick of heat that goes oh-so-well with the flavors of ginger.
Why You’ll Love Spicy Chocolate Chunk Gingerbread Cookies
Easy To Make – This recipe only uses pantry ingredients that you probably already have on hand, and has minimal prep time.
So flavorful – loaded with molasses and lots of warm spices + chocolate!
Perfect for the holidays – Great for cookie exchanges, cookie plates, or with a mug of hot cocoa cozying up on the couch
Tips
Molasses – Be sure to use Unsulfured Molasses as it’s made with ripe sugar cane and in a more “pure” form vs. sulfured that is treated. Also, be sure it’s light in color and not medium or blackstrap, both of which will have less sweet and more bitter flavor.
Over mixing – Avoid over mixing which can make your cookie fall flat and the texture dense. Combine just until you can’t see any flour streaks
Refrigerate your dough – I’ve found refrigerating helps create a thicker chewier texture
Cool on the pan for 15 minutes – this allows the center to firm up
How Can I Tell When Gingerbread Cookies Are Done?
Check your cookies a couple of minutes before the suggested cooking time. While you want the outside to have a bit of crisp, the key to the great texture of these cookies is the soft, chewy inside. Take them out of the oven when the inside feels a little underdone as they will set up after they cool on the pan.
Ingredients
- 1 cup Unsalted Butter
- 1 cup Dark Brown Sugar + 1/4 cup for coating
- 1/2 cup granulated sugar + 1/4 half cup for coating
- 2 large Eggs
- 3 cups all-purpose flour
- 1 tsp Cornstarch
- 3/4 tsp Baking Soda
- 3/4 tsp Salt
- 1/4 cup unsulfured blackStrap molasses – Grandma’s is my favorite
- 1 tsp ground cinnamon
- 1/4 tsp cloves
- 1/2 tsp ground ginger
- 1/4 tsp nutmeg
- 1 cup semisweet Chocolate chunks
- pinch of cayenne pepper (optional)
Instructions Make Spicy Chocolate Chunk Gingerbread Cookie
- In a large bowl whisk together flour, cornstarch, baking soda, salt, cayenne pepper (if using), cinnamon, nutmeg and ginger
- Combine sugar and brown sugar in a small bowl. You’ll roll the cookie dough in this mixture.
- In the bowl of a stand mixer with the paddle attachment on medium speed, cream together butter, brown sugar, and sugar for 3-4 minutes
- Add eggs, one at a time, to the butter mixture, mixing well after each one, using a spatula to scrape down the sides of the bowl, then add molasses
- Stir in the flour mixture until just combined (don’t overmix)
- Fold in the chocolate chunks
- Refrigerate dough for one hour – this will make your cookies thicker and avoid spreading while baking
- Roll dough into small cookie dough balls (about 2 tbsp or 1 inch thickness) and roll through the sugar mixture, coating all sides, and place on prepared baking sheets lined with a silicone mat, greased or parchment paper
- Bake at 400 degrees for 8-10 minutes or until golden brown on the top. Remove and cool on a wire rack for 10 minutes.
Storage
Keep in an airtight container at room temperature for 3-5 days or in the freezer for one month. If freezing, place parchment paper between layers so they don’t freeze together.
Spicy Chocolate Chunk Gingerbread Cookies
Ingredients
- 1 cup Unsalted Butter
- 1 cup Dark Brown Sugar + 1/4 cup for coating
- ½ cup granulated sugar + 1/4 half cup for coating
- 2 large Eggs
- 3 cups all-purpose flour
- 1 tsp Cornstarch
- ¾ tsp Baking Soda
- ¾ tsp Salt
- ¼ cup unsulfured blackstrap molasses
- 1 tsp ground cinnamon
- ¼ tsp cloves
- ½ tsp ground ginger
- ¼ tsp nutmeg
- 1 cup Dark Chocolate chunks
Instructions
- In a medium bowl whisk together flour, cornstarch, baking soda, salt, cayenne pepper, and spices
- Combine sugar and brown sugar in a small bowl. You’ll roll the cookie dough in this mixture.
- In the bowl of a stand mixer with the paddle attachment on medium speed, cream together butter, brown sugar, and sugar for 3-4 minutes
- Add eggs, one at a time, mixing well after each one, using a spatula to scrape down the sides of the bowl, then add molasses
- Stir in the dry ingredients until just combined (don’t overmix)
- Fold in the chocolate chunks
- Refrigerate dough for one hour – this will make your cookies thicker and avoid spreading while baking
- Roll dough into small cookie dough balls (about 2 tbsp) and roll through the sugar mixture, coating all sides, and place on a cookie sheet lined with a silicone mat or parchment paper
- Bake at 400 degrees for 8-10 minutes or until golden brown on the top. Remove cookies when they turn light brown, but feel a bit underdone in the center, then cool on a wire rack for 15 minutes.
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