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Chocolate-Gingerbread Cookies
Chocolate-Gingerbread Cookies
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Prep Time:
20 minutes
Cook Time:
10 minutes
Total Time:
175 minutes
Decadent chocolate gingerbread cookies for festive indulgence or thoughtful gifting.
Ingredients:
  • 7 ounces semisweet chocolate
  • 1.5 cups all-purpose flour
  • 1 tablespoon all-purpose flour
  • 1 tablespoon unsweetened Dutch-process cocoa powder
  • 1.25 teaspoons ground ginger
  • 1 teaspoon ground cinnamon
  • 0.25 teaspoon ground cloves
  • 0.25 teaspoon ground nutmeg
  • 0.5 cup unsalted butter
  • 1 tablespoon freshly grated ginger
  • 0.5 cup packed dark brown sugar
  • 0.25 cup unsulphured molasses
  • 1.5 cups boiling water
  • 0.25 cup white sugar
Instructions:
  • Prepare 2 baking sheets with parchment paper. Chop the chocolate into 1/4-inch chunks and set aside. In a medium bowl, sift together 1 1/2 cups plus 1 tablespoon flour, cocoa powder, ginger, cinnamon, cloves, and nutmeg.
  • In a stand mixer bowl, cream together butter and ginger until fluffy, about 4 minutes. Mix in brown sugar until well combined, then add molasses and mix until fully incorporated.
  • First, stir the baking soda into hot water until dissolved. Then, blend half of the flour mixture into the butter mixture, followed by the baking soda mixture and the rest of the flour mixture. Add chocolate into the dough, transfer onto a piece of plastic wrap, and press it out to 1-inch thickness, wrapping it securely. Chill in the refrigerator until firm for at least 2 hours.
  • Preheat the oven to 325°F (165°C) for the perfect bake!
  • Shape dough into 1 1/2-inch balls and space them 2 inches apart on baking sheets. Chill for 20 minutes before rolling in white sugar.
  • Place in the preheated oven and bake until the surfaces develop slight cracks, about 10 to 12 minutes. Allow to cool for 5 minutes, then transfer to a wire rack to cool completely.

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