Chocolate Gingerbread Cookies
These are soft gingerbread cookies with molasses, spices, and a light chocolate flavor. The recipe includes chopped dark chocolate and candied ginger. This is a no-chill dough.
Ingredients (~14-16 large cookies)
- 1 cup all-purpose flour
- 3/4 teaspoon ground ginger
- 3/4 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon ground cloves
- 2 1/2 tablespoons Dark cocoa powder
- 1 teaspoon baking soda
- 1/8 teaspoon Kosher salt
- 6 tablespoons unsalted butter, softened
- 1/3 cup + 1 tablespoon packed light brown sugar
- 2 tablespoons unsulphured molasses
- 1 large egg
- 1/2 cup dark chocolate, chopped into small chunks
- 1/4 cup candied ginger, finely chopped
Prep Oven and Dry Ingredients
Set your oven to 350F. Line a baking sheet with parchment paper.
In a medium bowl, whisk together the all-purpose flour, ginger, cinnamon, nutmeg, cloves, cocoa powder, baking soda, and Kosher salt. Set this aside.
Cream Butter and Sugar
In a large bowl (or stand mixer), beat the softened butter and packed light brown sugar on medium-high speed for ~2-3 minutes. You are looking for the mixture to become light and fluffy.
Add Wet Ingredients
Scrape down the sides of the bowl. Add the molasses and egg, and mix on medium speed until combined.
Finish the Cookie Dough
With the mixer on low, slowly add the dry ingredient mixture. Mix only until a cookie dough is formed.
Fold in the chopped dark chocolate and chopped candied ginger.
Scoop and Bake the Cookies
Use a 2-tablespoon scoop to portion the dough onto the prepared baking sheet, spacing them about 2 inches apart.
Bake for ~15-17 minutes. The cookies will flatten, and the edges will look set.
Let the cookies cool on the baking sheet for ~5 minutes before moving them to a wire rack.
Chocolate Gingerbread Cookies
Ingredients
Ingredients (~14-16 large cookies)
- 1 cup all-purpose flour
- 3/4 teaspoon ground ginger
- 3/4 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon ground cloves
- 2 1/2 tablespoons Dark cocoa powder
- 1 teaspoon baking soda
- 1/8 teaspoon Kosher salt
- 6 tablespoons unsalted butter softened
- 1/3 cup + 1 tablespoon packed light brown sugar
- 2 tablespoons unsulphured molasses
- 1 large egg
- 1/2 cup dark chocolate chopped into small chunks
- 1/4 cup candied ginger finely chopped
Method
- Preheat oven to 350F and line baking sheet with parchment paper.
- Whisk dry ingredients (flour, spices, cocoa, baking soda, salt) in a medium bowl.
- Beat butter and brown sugar until light and fluffy, about 2-3 minutes.
- Add molasses and egg, mix until combined.
- Slowly mix in dry ingredients on low speed until dough forms.
- Fold in chopped dark chocolate and candied ginger.
- Scoop 2-tablespoon portions onto baking sheet, 2 inches apart.
- Bake 15-17 minutes until edges are set.
- Cool on baking sheet 5 minutes before transferring to wire rack.
