The ingredient list for these cookies may seem daunting, but don’t worry. You probably already have most of the spices in your spice drawer, and the others are easy to find at the grocery store.
The whole recipe comes together quickly, but keep in mind that you’ll need to chill the dough for a minimum of 2 hours before shaping the cookies into balls, plus another 20 minutes of chilling before baking them. The dough is soft and you need to chill it to be able to handle it.
Trust me: one bite of these soft, chewy cookies and you’ll realize they are well worth any amount of fuss!
The whole recipe comes together quickly, but keep in mind that you’ll need to chill the dough for a minimum of 2 hours before shaping the cookies into balls, plus another 20 minutes of chilling before baking them. The dough is soft and you need to chill it to be able to handle it.
Trust me: one bite of these soft, chewy cookies and you’ll realize they are well worth any amount of fuss!
Chocolate Gingerbread Cookies Recipe
Make sure to use dark, full, or robust molasses, but avoid blackstrap molasses. It will give the cookies an overwhelming bitter flavor.
Ingredients :
- 1/2 cup (115 g or 1 stick) unsalted butter, at room temperature
- 1/2 cup (110 g) packed dark brown sugar
- 1 1/2 teaspoon ground ginger
- 3/4 teaspoon ground cinnamon
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon kosher salt
- 1/2 teaspoon baking soda
- 1/2 cup (150 g) dark, full, or robust molasses (not "blackstrap")
- 1 tablespoon fresh grated ginger
- 1 1/2 cups (210 g) all-purpose flour
- 2 tablespoons Dutch-processed cocoa
- 1 cup (200 g) semi-sweet chocolate chips
- 1/4 cup (50 g) white granulated sugar, for rolling the cookies
See Full Recipe please visit : Chocolate Gingerbread Cookies
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