Chocolate Gingerbread Cookies

Merry Christmas! This is by far my favorite gingerbread cookies as it has the appropriate amount of spices with chunks of chocolate that makes the cookies popular among different groups. I have already made this three times in this Christmas. Personally, I love the use of fresh ginger that highlights the spiciness while the sweetness of chocolate will make a balance.

-          My cookies look like a doughnut hole because it does not spread much.
-          I baked my cookies for 13 minute but the original recipe calls for 10-12 minutes. This depends on your oven.

Recipe adopted from Martha Stewart
Yield: 2 dozens


200 gram best-quality semisweet chocolate chips
1 1/2 cups plus 1 tablespoon all-purpose flour
1 1/4 teaspoons ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1 tablespoon unsweetened cocoa powder
8 tablespoons (1 stick) unsalted butter
1 tablespoon freshly grated ginger
1/3 cup dark-brown sugar, packed
1/4 cup molasses
1 teaspoon baking soda
1/4 cup granulated sugar (for coating)

  1. In a medium bowl, sift together flour, ground ginger, cinnamon, cloves, nutmeg, and cocoa.
  2. In the bowl of an electric mixer, beat butter and grated ginger until whitened, about 4 minutes. Add brown sugar; beat until combined. Add molasses; beat until combined.
  3. In a small bowl, dissolve baking soda in 1 1/2 teaspoons boiling water. Beat half of flour mixture into butter mixture. Beat in baking-soda mixture, then remaining half of flour mixture. Mix in chocolate chips.
  4. Wrap the dough in plastic wrap and refrigerate for an hour.
  5. Preheat oven to 325 degrees. Line two baking sheets with parchment. Roll dough into 1 1/2- inch balls. Roll in granulated sugar. Place 2 inches apart on baking sheets. Bake for 13 minutes. 
  6. Transfer to a wire rack to cool completely.



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