My MOST requested cookie recipe is finally here! Even though it's a little time consuming, I promise it's worth it!
And here’s why you’ll love these Chewy Chocolate Gingerbread Cookies:
They’re perfect for gifting or any cookie exchanges – your family/friends/co-workers will LOVE these
They’re bursting with flavor (gingerbread + chocolate = bliss)
These cookies are absolutely loaded with gooey chunks of chocolate
Ultra soft and chewy throughout
Sparkly and crunchy sugar coating (they just look like Christmas!)
You can make them ahead, freeze them and pull them out anytime for a special treat (or) for your Christmas baking
What more could a girl ask for?
Ingredients
1 1/2 cups plus 1 tablespoon unbleached all-purpose flour
2 1/2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon freshly grated nutmeg
2 tablespoons unsweetened dark chocolate cocoa powder
1 stick (1/2 cup) salted butter, I use Kerry Gold room temperature
2 tablespoons grated peeled fresh ginger
1/2 cup dark-brown sugar, packed
1/4 cup unsulfured molasses
1 teaspoon baking soda
1 1/2 teaspoons boiling water
7 ounces best-quality dark chocolate chips
1/4 cup turbinado sugar
Directions
Step 1
Line two baking sheets with parchment. In a medium bowl, sift together flour, ground ginger, cinnamon, cloves, nutmeg, and cocoa.
Step 2
In the bowl of an electric mixer fitted with the paddle attachment, beat butter and grated ginger until lightened, about 4 minutes. Add brown sugar; beat until combined. Add molasses; beat until combined.
Step 3
In a small bowl, dissolve baking soda in boiling water. Beat half of flour mixture into butter mixture. Beat in baking-soda mixture, then remaining half of flour mixture. Mix in chocolate; turn out onto a piece of plastic wrap.
Step 4
Pat dough out to about 1 inch thick; seal with wrap. Refrigerate overnight.
Step 5
With a small cookie scoop, make even dough balls (1 ½ inch balls) and roll in the turbinado sugar. I place mine in a rimmed pan and refrigerate until completely firm again (typically 1-1.5 hours).
Heat oven to 325 degrees. Bake until the surfaces crack slightly, 12 to 15 minutes, rotating halfway through. Let cool on sheets 5 minutes, then transfer cookies to a wire rack and let cool completely.
Cookies are best the day they are made but can be stored in an airtight container at room temperature up to 5 days. Additionally, you can freeze after step 5.
*Recipe adapted & improved from Martha Stewarts recipe turbinado sugar
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