Chocolate Gingerbread Cookies
These delightful Chocolate Gingerbread Cookies are irresistible treats that combine the rich, velvety chocolate with the warm, spicy notes of gingerbread, making them perfect for Christmas and New Year’s Eve.
Ingredients
- 1 ⅓ cup (170g) all-purpose flour
- 1/3 cup (40g) Dutch cocoa powder
- 1 tsp (6g) baking soda
- 1/2 tsp (3g) salt
- 1 tsp (3g) ground cinnamon
- 2 tsp (4g) ground ginger
- 1/2 tsp (2g) ground nutmeg
- 1/4 tsp (1g) ground cloves
- 1/2 cup (113g) butter , room temperature
- 1/3 cup (70g) light brown sugar
- 1 egg
- 1/3 cup (100g) molasses
- 1 tsp (5g) vanilla extract
- 3 oz (90g) semisweet chocolate chips or chunks (55-70% cocoa)
For rolling the cookies
- 1/4 cup (50 grams) sugar
Instructions
- In a medium bowl combine the flour, cocoa powder, baking soda, gingerbread spices and salt. Set aside.
- In a large bowl, mix the butter with sugar until light and creamy. Add the egg and mix to combine. Add vanilla extract and molasses and mix to combine.
- Gradually incorporate the flour mixture. Don’t overmix. Add the chocolate chips/chunks and mix to combine.
- Cover the bowl with plastic wrap and refrigerate for at least 30 minutes.
- Preheat the oven to 325F (160C). Line two baking sheets with parchment paper.
- Using your ice cream scoop take equal portions of dough, about 1 inch (2.5 cm) balls.
- Roll each cookie ball into sugar and place on the prepared baking sheet. Repeat with remaining dough, keeping 2 inches (5cm) space between cookies.
- Bake the cookies one baking sheet at a time for 8-10 minutes. They should be slightly underbaked so the interior stays chewy and soft.
- Cool on baking sheets for 5-10 minutes. Remove to the cooling rack to cool completely. Enjoy!
Video
Nutrition
Serving: 1 cookieCalories: 125kcalCarbohydrates: 16.5gProtein: 1.5gFat: 5.4gSaturated Fat: 3.2gCholesterol: 25mgSodium: 147mgPotassium: 125mgFiber: 1gSugar: 8.9gCalcium: 19mgIron: 1mg