Chocolate Gingerbread Cookies
Chewy chocolate ginger cookies that combine the rich flavor of chocolate with molasses, ground ginger and grated fresh ginger.
Servings 22 cookies (6 cm / 2.5 in diameter)
Equipment
Ingredients
- 113 grams (½ cup; 4 ounces) unsalted butter room temperature
- 100 grams (½ cup) granulated sugar
- 100 grams (½ cup) brown sugar packed
- 1 large egg room temperature
- 113 grams (⅓ cup) molasses (NOT blackstrap)
- 1 teaspoon baking soda
- 2 grams (½ teaspoon) kosher salt
- 2 teaspoons ginger fresh, finely grated
- 1 ½ teaspoons ginger ground
- 1 teaspoon cinnamon ground
- ¼ teaspoon cloves ground
- 50 grams (½ cup + 2 Tablespoons) cocoa powder Dutch process, sifted
- 210 grams (1¾ cups) all purpose flour
- 170 grams (1 cup; 6 ounces) dark chocolate chopped (I used 72%)
- 100 grams (½ cup) 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 (½ cup; 4 ounces) unsalted butter, 100 grams (½ cup) granulated sugar, 100 grams (½ cup) brown sugar
- Add egg, molasses, baking soda, salt, fresh ginger and ground spices. Mix until fully incorporated. Scrape down sides of bowl with spatula.1 large egg, 113 grams (⅓ cup) molasses, 1 teaspoon baking soda, 2 grams (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 (½ cup + 2 Tablespoons) cocoa powder
- Add the flour and baking soda and mix on low speed until just a few streaks of flour remain.210 grams (1¾ cups) all purpose flour
- 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 (1 cup; 6 ounces) 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. Place dough balls in the fridge for at least 30 minutes to firm up. *Note - if dough is too warm to scoop easily, reverse the chilling step and 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.100 grams (½ cup) 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. This will result in a cookie that is 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 cookies in an airtight container at room temperature for up to a week.