The chocolate gingerbread cookies are the perfect combination of Christmas flavors. Slightly chewy with a crunchy bite you’ll love all the ginger flavor packed into these beauties.
Do you love gingerbread or hate it? I feel like gingerbread is one of those all in or hate types of food. Sorta like cilantro. Personally, I think gingerbread is the bomb diggity. How can you not love molasses (I will admit it smells a little funky) and ginger? I’m actually serious. If you hate either items let me know why. I’m alway interested in why someone finds a food I adore awful.
Wanna know a food I hate? Fish. Why? It tastes like fish (lame answer) and has a weird texture.
Ok, enough rambling. Do you want to see the recipe for these amazing cookies? They are gingerbready (which I’m claiming is a word) and stuffed with dark chocolate chips and crystallized ginger. Head on over to Katrina’s Kitchen and check out this chocolate gingerbread cookie recipe and all of the other delicious cookie recipes that live on her site.
Chocolate Gingerbread Cookies
The chocolate gingerbread cookies are the perfect combination of Christmas flavors. Slightly chewy with a crunchy bite you'll love all the ginger flavor packed into these beauties.
Yield: 5 dozen cookies
Prep Time: 20 minutes
Cook Time: 10 minutesper batch
Total Time: 60 minutes
- 1-3/4 cups all-purpose flour
- 1 tablespoon black cocoa powder or Dutch-process
- 2 teaspoons ground ginger
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 1/2 cup unsalted butter, room temperature
- 1/2 cup packed dark brown sugar
- 1/2 cup molasses
- 1 cup dark chocolate chips, chopped
- 1/2 cup finely diced crystallized ginger
- 1/3 cup demerara sugar
Preheat the oven to 325°F. Line two baking sheets with parchment paper or a silpat liner.
Whisk together flour, cocoa powder, ginger, baking soda, cinnamon, kosher salt, cloves and nutmeg.
In a bowl of an electric mixer add butter and brown sugar. Beat on medium speed until fluffy.
Pour in molasses and beat until combined.
Slowly add in flour mixture until just combined. Dump in chocolate chips and crystallized ginger and mix just until incorporated.
Using a 2 teaspoon cookies scoop, scoop out cookies, roll into a ball and roll in demerara sugar.
Add cookies to prepare baking sheet, leaving at least 1 inch in between cookies.
Bake for about 10 to 12 minutes. The tops of the cookies should just start to crack.
Let cookies cool on the baking sheet for 5 minutes and then cool completely on a baking rack.