Chocolatygingerbreadpeoplecookiemix Recipes
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.
Provided by SusieQ88
Categories Desserts Cookies Gingerbread Cookie Recipes
Time 2h55m
Yield 24
Number Of Ingredients 15
Steps:
- 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.
- 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.
- 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.
- Preheat the oven to 325 degrees F (165 degrees C).
- 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.
- 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.
Nutrition Facts : Calories 141.6 calories, Carbohydrate 20.4 g, Cholesterol 10.2 mg, Fat 6.6 g, Fiber 0.9 g, Protein 1.5 g, SaturatedFat 3.9 g, Sodium 56.2 mg, Sugar 12.6 g
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- In a large mixing bowl, combine flour, cocoa powder, brown sugar, baking soda, cinnamon, ginger, and cloves.
- Next, add the small butter pieces. Using a hand mixer, mix at low speed until the mixture is combined and the butter is combined in and looks like large grains of sand.
- In a small bowl, whisk the egg and molasses together. Add 1/3 of the egg mixture to the dry ingredients and mix on low to medium speed. While running the mixer, slowly add the remaining egg mixture. Mix until the dough comes together. This will not be a super moist/soft dough. It will appear a bit dry but that is ok and how you want it to so it is easy to cut and the shapes will stay together as they bake. Make sure it is all evenly combined and then the rest will be done with your hands as you divide and roll the dough later.
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