Chocolate-Gingerbread Cookies
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.
Ingredient
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7 ounces semisweet chocolate
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1 ½ cups all-purpose flour
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1 tablespoon all-purpose flour
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1 tablespoon unsweetened Dutch-process cocoa powder
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1 ¼ teaspoons ground ginger
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1 teaspoon ground cinnamon
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¼ teaspoon ground cloves
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¼ teaspoon ground nutmeg
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½ cup unsalted butter
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1 tablespoon freshly grated ginger
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½ cup packed dark brown sugar
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¼ cup unsulphured molasses
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1 teaspoon baking soda
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1 ½ cups boiling water
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¼ cup white sugar
Direction
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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.
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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.
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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.
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Preheat the oven to 325 degrees F (165 degrees C).
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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.
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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.
