Chocolate Gingerbread Cookies
Chewy chocolate gingerbread cookies that combine the warming flavors of molasses, ground and fresh ginger, cinnamon and cloves with rich chocolate dough and pools of melted chocolate chunks.
Servings 22 cookies (6 cm / 2.5 in diameter)
Equipment
Ingredients
- 113 grams unsalted butter room temperature
- 100 grams granulated sugar
- 100 grams brown sugar
- 1 large egg room temperature
- 113 grams molasses dark, unsulphured (NOT blackstrap)
- 1 teaspoon baking soda
- ½ teaspoon kosher salt Diamond Crystal
- 2 teaspoons ginger fresh, finely grated
- 1 ½ teaspoons ginger ground
- 1 teaspoon cinnamon ground
- ¼ teaspoon cloves ground
- 50 grams cocoa powder Dutch process, sifted
- 210 grams all purpose flour
- 170 grams dark chocolate chopped into chunks
- granulated sugar for rolling
Instructions
- In the bowl of a stand mixer fitted with the paddle attachment, cream the butter, granulated sugar and brown sugar on medium-low speed until blended. Increase speed to medium and continue mixing until light and fluffy, 3-4 minutes. Scrape down sides of bowl with a spatula.113 grams unsalted butter, 100 grams granulated sugar, 100 grams brown sugar
- Add egg, molasses, salt, fresh ginger and ground spices. Mix until fully incorporated. Scrape down sides of bowl with spatula.1 large egg, 113 grams molasses, ½ teaspoon kosher salt, 2 teaspoons ginger, 1 ½ teaspoons ginger, 1 teaspoon cinnamon, ¼ teaspoon cloves
- Add the cocoa powder and mix on low speed until fully blended. Scrape down bowl.50 grams cocoa powder
- Add the flour and baking soda and mix on low speed until just a few streaks of flour remain.210 grams all purpose flour, 1 teaspoon baking soda
- Remove mixing bowl from stand mixer and add chopped chocolate. Use your spatula to fold in the last bits of flour and to distribute the chocolate pieces throughout the dough. Do not over mix.170 grams dark chocolate
- Using a cookie scoop or a spoon, scoop the dough* into 1½ tablespoon balls and place dough in tight rows onto a parchment covered baking sheet. Chill dough balls in the fridge for at least 30 minutes to firm up. * If dough is too warm to scoop easily, chill first, then scoop. This will depend on your butter temperature and the ambient temperature of your kitchen.
- Preheat oven to 350°F (177°C, Gas Mark 4) with rack in center of oven. Roll the dough balls in granulated sugar, covering thoroughly. Store sugar-coated dough balls in fridge until ready to bake to keep dough chilled.granulated sugar
- Evenly space 8 balls of sugar-covered dough onto a parchment lined half sheet baking pan. (I do two rows of 3, plus 2 in the center). Bake each sheet for 11-12 minutes for cookies that are chewy and still moist. Remove from oven and let cool on pan for 10 minutes. Transfer cookies to a rack to finish cooling.
Notes
Use unsulphured molasses, not blackstrap molasses, for this recipe.
Store these spiced chocolate cookies in an airtight container at room temperature for up to a week.
Freeze: Freeze in an airtight container for up to 3 months. Defrost at room temperature prior to serving.
Make ahead: Unbaked cookie dough balls (hand rolled, but not coated in sugar) can be frozen and stored in an airtight zippered freezer bag for up to 3 months. Place on a cookie sheet in the refrigerator to thaw overnight (cover loosely with plastic wrap) and roll in granulated sugar immediately prior to baking.