Salted Chocolate Gingerbread Cookies
I can’t get enough of gingerbread cookies at Christmas! I just love the flavor and the chewiness of gingerbread cookies. And these salted chocolate gingerbread cookies are no exception!
I have a lot of gingerbread cookies on my site, but these just might be my new favorite. The cookies themselves are delicious – perfectly spiced, soft and chewy, and they stay nice and thick as they cool. In fact I think they only got softer and chewier after they sat for a day! (Tip: for extra chewiness, cool them on the cookie sheet instead of a cooling rack!)
Of course, if you take an already delicious cookie and dip it in melted chocolate, then sprinkle a tiny bit of flaked sea salt on top, you will have absolute cookie perfection. The salty/sweet combination paired with the rich flavor of the gingerbread is addicting. I can’t get enough of these cookies! Even my kids, who aren’t big gingerbread lovers, can’t stop eating these cookies. Of course one of them brushes the salt off first, but I try not to judge. 🙂
And it doesn’t hurt that these cookies would look super cute on a cookie tray! I hope you try them – they’re a big hit at our house!
Salted Chocolate Gingerbread Cookies
These salted chocolate gingerbread cookies are the ultimate salty/sweet Christmas cookie!
Ingredients
- 2 cups all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1 and 1/4 teaspoons baking soda
- 2 teaspoons ground ginger
- 1 and 1/2 teaspoons ground cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 3/4 cup unsalted butter, softened to room temperature
- 3/4 cup packed light brown sugar
- 1/3 cup molasses
- 1 large egg, at room temperature
- 1 teaspoon pure vanilla extract
- 1/3 cup (67g) granulated sugar, for rolling
- –6 ounces semi-sweet or dark chocolate, finely chopped, for melting and dipping
- Flaked sea salt, optional, for sprinkling
Instructions
- Whisk the flour, cocoa powder, baking soda, ginger, cinnamon, cloves, nutmeg, and salt together in a medium bowl until combined. Set aside.
- In a large bowl using a handheld or stand mixer fitted with a paddle attachment, beat the butter and brown sugar together on high speed until creamy and combined, about 2 minutes. Add the molasses, egg, and vanilla extract and beat until combined, about 1 minute. Scrape down the sides and up the bottom of the bowl and beat again as needed to combine. The mixture may look a bit curdled; that’s ok.
- Add the dry ingredients to the wet ingredients and mix on low until combined. Dough will be thick and sticky. Cover dough tightly and chill in the refrigerator for at least 2 hours and up to 3 days.
- Preheat oven to 350°F (177°C). Line large baking sheets with parchment paper and remove cookie dough from the refrigerator.
- Roll cookie dough into balls, about 1.5 Tablespoons of dough each. Roll in granulated sugar and arrange 3 inches apart on the baking sheets.
- Bake cookies for 12 minutes or until edges appear set.
- Remove from the oven and allow cookies to cool on the baking sheet for 10 minutes before transferring to a cooling rack to cool completely.
- Melt the chopped chocolate in the microwave in 30-second increments, at 50% power, stirring after each until completely melted. Dip half of each cooled cookie into the chocolate. Sprinkle sea salt on chocolate.
- Allow chocolate to completely set at room temperature.
- Cover leftover cookies tightly and store at room temperature for up to 1 week.
Welcome! I'm Megan and it's my hope that here you'll find food that has been made with love and recipes that are shared with joy. Thanks for stopping by! 
It’s great seeing a new post from you after so long!
These cookies look so yummy! I’ll try this recipe next week! ❤️
I also am so pleased to see a new post and a ripe to try this Christmas. Love to hear how your kiddos are doing and growing.
Just found this. I plan to bake a couple batches tomorrow for the college students in the class my husband teaches. Thanks!