Chocolate Gingerbread Cookies

These Chocolate Gingerbread Cookies will make a delicious treat anytime of year!

7 oz. high-quality semisweet chocolate

1 1/2 cups + 1 Tbsp. all-purpose flour

1 1/4 tsp. ground ginger

1 tsp. ground cinnamon

1/4 tsp. ground cloves

1/4 tsp. ground nutmeg

1 Tbsp. cocoa powder

1/2 cup butter

1 Tbsp. freshly grated ginger

1/2 cup dark brown sugar, packed

1/4 cup molasses

1 tsp. baking soda

1/4 cup granulated sugar

Chop chocolate into 1/4 inch chunks, set aside.

In a medium bowl, sift together the flour, ground ginger, cinnamon, cloves, nutmeg and cocoa.

In the bowl of an electric mixer fitted with the paddle attachment, cream butter and grated ginger until whitened, about 4 minutes.

Add brown sugar, beat until combined. Add molasses and beat to combine.

In a small bowl, dissolve baking soda in 1 1/2 tsp. very hot water.

Beat half of the flour mixture into the butter mixture. Beat in the baking soda mixture, then the remaining half of flour mixture.

Mix in chocolate, turn out onto a piece of plastic wrap.

Pat the dough out to about 1 inch thick, seal with the wrap, refrigerate until firm, 2 hours or overnight.

Preheat oven to 325 degrees. Line 2 baking sheets with parchment paper.

Roll the dough into 1 1/2 inch balls, place 2 inches apart on baking sheets. Refrigerate 20 minutes.

Place granulated sugar in a small bowl.

Roll the cookie balls in the sugar, and place them back on baking sheets.

Bake 10-15 minutes or until surfaces crack slightly.

Let cool 5 minutes before transferring to a wire rack to cool completely.

Store in an airtight container up to 1 week.

Makes 2 dozen

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