1. Recipes

How to Make Chocolate-Gingerbread Cookies - A Step-by-Step Guide

There's nothing quite like the warm, comforting flavors of gingerbread during the holiday season. And when you add in the rich, indulgent taste of chocolate, you've got a winning combination that's sure to please everyone at your next holiday gathering. That's why these Chocolate-Gingerbread Cookies are the perfect treat to bake and share with your loved ones.

Made with a blend of traditional gingerbread spices, rich molasses, and decadent dark chocolate, these cookies strike the perfect ...

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Ingredients

  • 7 ounces semisweet chocolate
  • 1 ½ cups all-purpose flour
  • 1 tablespoon all-purpose flour
  • 1 tablespoon unsweetened Dutch-process cocoa powder
  • 1 ¼ teaspoons ground ginger
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground cloves
  • ¼ teaspoon ground nutmeg
  • ½ cup unsalted butter
  • 1 tablespoon freshly grated ginger
  • ½ cup packed dark brown sugar
  • ¼ cup unsulphured molasses
  • 1 teaspoon baking soda
  • 1 ½ cups boiling water
  • ¼ cup white sugar

Information

  • Prep Time: 20 mins
  • Cook Time: 10 mins
  • Additional Time: 2 hrs 25 mins
  • Total Time: 2 hrs 55 mins
  • Servings: 24
  • Yield: 2 dozen cookies

  • Line 2 baking sheets with parchment paper. Chop chocolate into 1/4-inch chunks; set aside. Sift 1 1/2 cups plus 1 tablespoon flour, cocoa, ginger, cinnamon, cloves, and nutmeg together in a medium bowl.
  • Beat butter and ginger together in the bowl of an electric stand mixer fitted with a paddle attachment until whitened, about 4 minutes. Add brown sugar; beat until combined. Add molasses; beat until combined.
  • Dissolve baking soda in boiling water. Beat half of the flour mixture into the butter mixture. Beat in baking soda mixture followed by remaining flour mixture. Mix in chocolate; turn out onto a piece of plastic wrap. Pat dough out to about 1-inch thickness; seal with plastic. Refrigerate until firm, 2 hours or more.
  • Preheat the oven to 325 degrees F (165 degrees C).
  • Roll dough into 1 1/2-inch balls and place 2 inches apart on the prepared baking sheets. Refrigerate for 20 minutes. Roll in white sugar.
  • Bake in the preheated oven until the surfaces crack slightly, 10 to 12 minutes. Let cool for 5 minutes; transfer to a wire rack to cool completely.

    • Nutrition

    142 cal.

    • Total Fat: 7g
    • Saturated Fat: 4g
    • Cholesterol: 10mg
    • Sodium: 56mg
    • Total Carbohydrate: 20g
    • Dietary Fiber: 1g
    • Total Sugars: 13g
    • Protein: 2g
    • Calcium: 15mg
    • Iron: 1mg
    • Potassium: 80mg

    Categories

    Classic recipes
    Gingerbread recipes
    Chocolate recipes
    Cookie recipes
    Dessert recipes