Perfect chocolate gingerbread cookie recipe for the holidays as a treat for both adults and children. To store, layer within wax paper in an airtight container.
Ingredients
- ounces semisweet chocolate: 7 piece
- ½ cups all-purpose flour: 1 piece
- all-purpose flour: 1 Tbsp
- unsweetened Dutch-process cocoa powder: 1 Tbsp
- ¼ teaspoons ground ginger: 1 piece
- ground cinnamon: 1 tsp
- ground cloves: 0.25 tsp
- ground nutmeg: 0.25 tsp
- unsalted butter: 0.5 cup
- freshly grated ginger: 1 Tbsp
- packed dark brown sugar: 0.5 cup
- unsulphured molasses: 0.25 cup
- baking soda: 1 tsp
- ½ cups boiling water: 1 piece
- white sugar: 0.25 cup
Metric Conversion
Stages of cooking
-
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.
