Chocolate Gingerbread Cookies

Gooey Chocolate Gingerbread Cookie

The classic fall and holiday flavors of gingerbread are amped up with the addition of chocolate.  Plus, hidden inside is a creamy chocolate surprise.


For the Cookies


*Before making cookies

To make the dough:

  1. Cream together butter, eggs, fresh ginger, brown sugar and molasses.
  2. Sift flour, spices, and salt (not baking soda), and mix 1/2 sifted mixture into butter mixture.
  3. Dissolve baking soda in boiling water and add to remaining flour mixture.
  4. Then add remaining flour mixture to cookie dough and mix.
  5. Add chocolate chips, and stir in.
  6. Chill dough for at least 1 hour

To Make Cookies:

  1. Preheat oven to 325
  2. Remove frozen Nutella and place in plastic bag or container on ice.  You may want to do this 1-2 dozen at a time as it remelts quickly.
  3. Take ~ 1/4 c. (not packed or heaping, slightly less than top) chilled cookie dough and form a ball.
  4. Flatten slightly, and place dollop of frozen Nutella in the middle.
  5. Form dough around the frozen Nutella and roll into a ball.
  6. Roll cookie dough ball in white sugar until coated.
  7. Place on lined cookie sheet pan. (I placed 4 x 3 spaced out on 18 x 13″ half cookie sheet, and they baked well without running into each other).  Flatten dough ball slightly.
  8. Bake for 12-15 minutes, then remove and allow to cool for a bit on the sheet pan.  The cookie will be soft and this will continue to bake cookie to a nice chewy consistency.
  9. Serve is up with a chilled glass of milk and enjoy!


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