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Chocolate Gingerbread Cookies
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Prep Time:
15 minutes
Cook Time:
12 minutes
Total Time:
147 minutes
Decadent chocolate gingerbread cookies with a chewy texture, made with dark chocolate, cocoa powder, and zesty fresh ginger.
Ingredients:
  • 1/2 cup (115g or 1 stick) unsalted butter, at room temperature
  • 1/2 cup (110g) packed dark brown sugar
  • 1 1/2 teaspoon ground ginger
  • 3/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground black pepper
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon kosher salt
  • 1/2 teaspoon baking soda
  • 1/2 cup (150g) dark, full, or robust molasses (not "blackstrap")
  • 1 tablespoon fresh grated ginger
  • 1 1/2 cups (210g) all-purpose flour
  • 2 tablespoons Dutch-processed cocoa
  • 1 cup (200g) semi-sweet chocolate chips
  • 1/4 cup (50g) white granulated sugar, for rolling the cookies
Instructions:
  • In a stand mixer fitted with a paddle attachment, combine butter, brown sugar, ground ginger, cinnamon, black pepper, cloves, nutmeg, salt, and baking soda. Cream the ingredients until a uniform colored paste forms on the bowl's sides.
  • Prepare the cookie dough by mixing in the molasses and fresh grated ginger until well combined. Gradually add the flour and cocoa, mixing until there are no dry streaks left. Finally, stir in the chocolate chips until they are evenly spread throughout the dough.
  • Chill the dough: Transfer the soft and sticky dough onto a piece of plastic wrap. Flatten it to 1-inch thickness and tightly wrap in the plastic. Refrigerate for 2 hours or overnight.
  • Prepare baking sheets with parchment paper or silicon baking sheets and white granulated sugar in a small bowl. Shape chilled dough into 1 1/2-inch balls, coat in sugar, and place on baking sheets, spacing them apart.
  • Refrigerate the cookie dough balls on baking sheets for 20 minutes to chill.
  • Preheat the oven to 325°F while the dough chills.
  • Bake the cookies: Bake for 11 to 13 minutes until the tops crack slightly. Cool on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely. Store in a sealed container at room temperature for 5 to 7 days.

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