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.

• Preparation Time: 20 mins
• Cooking Time: 10 mins
• Total Time: 30 mins
• Calories: 142 Calories

Ingredients

• 1 teaspoon baking soda
• 1 ½ cups all-purpose flour
• ¼ teaspoon ground nutmeg
• 1 teaspoon ground cinnamon
• ¼ cup white sugar
• ½ cup unsalted butter
• 1 ¼ teaspoons ground ginger
• ¼ teaspoon ground cloves
• 1 tablespoon all-purpose flour
• 1 ½ cups boiling water
• ½ cup packed dark brown sugar
• 1 tablespoon freshly grated ginger
• 7 ounces semisweet chocolate
• 1 tablespoon unsweetened Dutch-process cocoa powder
• ¼ cup unsulphured molasses

Recipe Instructions

Step 1

Preheat the oven to 325 degrees F (165 degrees C).

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

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.