Chocolate Gingerbread Cookies
Generously rolled in sugar, oh so chewy on the outside and soft in the centers these Chocolate Gingerbread Cookies are pure Joy to make.
Servings: 24 Cookies
Calories: 149kcal
Equipment
- Hand/stand Mixer
Ingredients
- ½ Cup (1 stick) Butter (unsalted, at room temperature)
- ½ cup Brown Sugar (packed)
- 2 teaspoons Ground Ginger
- 1 teaspoons Ground cinnamon
- ¼ teaspoons Ground Nutmeg
- ¼ teaspoons Ground Cloves
- ¼ teaspoons Baking Soda
- ⅛ teaspoons Salt
- ½ cup Unsulphured Molasses
- 1 and ½ cups All Purpose Flour
- 2 Tablespoons Cocoa Powder (both natural and dutch processed work)
- 1 cup Chocolate Chips
- ¼ cup Granulated Sugar
Instructions
- Using a handheld or stand mixer fitted with paddle attachment in a large mixing bowl, cream butter, all the spices, baking soda, salt and sugar together till the mixture get creamy. This should take about 3 minutes at high speed.½ Cup (1 stick) Butter, 2 teaspoons Ground Ginger, 1 teaspoons Ground cinnamon, ¼ teaspoons Ground Nutmeg, ¼ teaspoons Ground Cloves, ¼ teaspoons Baking Soda, ⅛ teaspoons Salt, ½ cup Brown Sugar
- Add molasses and beat to combine. Scrape the sides and bottom of bowl as needed.½ cup Unsulphured Molasses
- Now add in flour and cocoa powder and mix at low speed just till combined. Add and mix in the chocolate chips too (save some for topping after the cookies come out of oven). It is important to chill this dough before rolling it as it will be sticky due to the addition of molasses. Chill the dough for at least 2 hours. You may also chill it overnight.1 and ½ cups All Purpose Flour, 2 Tablespoons Cocoa Powder, 1 cup Chocolate Chips
- Roll the Chilled Dough: Take the dough out of refrigerator and if you chilled it overnight, allow to sit on counter top for a bit (about 10 minutes) before rolling. Scoop the dough using a medium cookie scoop and roll it into dough balls. About 1 and ½ inch each. Roll all the balls in granulated sugar to coat and refrigerate until ready to bake/oven preheats.¼ cup Granulated Sugar
- Preheat oven to 325°F and line 2 large baking sheets with silicone mats or parchment paper. Place dough balls 3 inches apart on baking sheets. 9-12 balls on one cookie tray at a time.
- Bake the cookies for about 11-13 minutes. Their tops will start to crack slightly at this point. Take the cookies out of oven and press in a few more chocolate chips if needed for decoration. Allow the cookies to cool down on baking sheets for 7-8 minutes and then transfer on wire rack to cool completely.
Notes
Making ahead and Freezing Instructions: Unbaked cookie dough balls can be frozen for up to 3 months. Thaw and roll in granulated sugar before baking. Baked cookies can also be frozen for 2 months. Allow to thaw overnight in refrigerator or on counter top before devouring.
Molasses: I recommend using unsulphured or dark molasses. Grandma’s brand is good and are labeled as Original Molasses.) Don't use Blackstrap molasses as they are extremely bitter and not ideal to make cookies.
Ginger: If you'd like a stronger ginger flavor, add 2 teaspoons of fresh grated ginger in the cookie dough in addition to ground ginger.
Chocolate Chips: You can replace chocolate chips with white chocolate chips as well. White chocolate goes very well with molasses flavor!
Nutrition
Serving: 1Cookie | Calories: 149kcal | Carbohydrates: 23g | Protein: 2g | Fat: 6g | Sodium: 65mg | Sugar: 12g