Chocolate Gingerbread Cookies
These gingerbread cookies have all the chew of your favorite molasses cookie
and, for an added bonus, surprise you with bursts of melted chocolate. We like them
served warm from the oven, but they'll stay soft and chewy for several days when
stored in an airtight container.
- 1 3/4 cups King Arthur Unbleached All-Purpose Flour
- 1 teaspoon baking soda
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1 tablespoon King Arthur All-Purpose
- or Dutch-process cocoa
- 1/2 cup (8 tablespoons) unsalted butter,
at room temperature
- 1/2 cup packed dark brown sugar
- 1/2 cup molasses
cup semisweet chocolate mini chips
- 5 tablespoons Swedish pearl sugar
- Preheat the oven to 325 degrees F. Line two baking sheets with parchment
paper, or grease lightly.
- Combine the flour, baking soda, spices, salt, and cocoa.
- In a separate bowl, beat the butter with the sugar until light and creamy.
- Add the molasses and beat until combined.
- Beat in the dry ingredients, then stir in the chips.
- Scoop the dough a tablespoon at a time; a tablespoon cookie scoop works
well here. Roll the top portion of each dough ball in pearl sugar.
- Place the unbaked cookies 1 1/2 inches apart, sugar side up, onto the prepared
- Bake the cookies for 10 to 12 minutes, until their surface begins to crack.
- Remove from the oven, cool on the pan for 5 minutes, then transfer the cookies
to a rack to cool completely.
Hands-on time: 10 mins. to 15 mins.
Baking time: 10 mins. to 12 mins.
time: 25 mins. to 32 mins.
Yield: 30 to 32 cookies
Tip from our bakers: Don't have mini chips? Try pulsing the same quantity of
chunks or chips in a food processor. The uneven pieces of chocolate will make each
bite a different chocolate experience.
Reprinted with permission from
King Arthur Flour - kingarthurflour.com.