Chocolate Gingerbread Cookies

Christmas Cookie Week continues with this twist on a seasonal favorite: Chocolate Gingerbread Cookies! These chocolate cookies that are studded with chocolate chips and gingerbread goodness are sweet and decadent for the holidays.

Prep Time 20

Cook Time 15

Chilling Time 2

Total Time 2 35

Servings (1T) cookies

Calories 108kcal

Ingredients

½ cup unsalted butter softened (1 stick / 113 g)
1 tablespoon fresh grated ginger 20g
¾ cup light brown sugar 150g
½ cup unsulfured molasses 180g
1 ¾ cups all-purpose flour 210g
1 tablespoon unsweetened cocoa powder 8g
1 ½ teaspoon ground ginger 3g
1 teaspoon ground cinnamon 4g
½ teaspoon kosher salt 2g
1 tablespoon boiling water
1 teaspoon baking soda 8g
1 cup bittersweet chocolate chips 180g
½ cup granulated sugar for rolling the cookies in (100g)

Instructions

Sift together the flour, cocoa powder, ground ginger, cinnamon and salt into a large bowl. Whisk to combine, then set aside.
Cream the softened butter and fresh grated ginger together with a hand mixer or in the bowl of a stand mixer fitted with the paddle attachment until combined, about 1-2 minutes.
Add the brown sugar to the butter/ginger mixture, and cream, about 2-3 minutes.
Add the molasses to the butter and sugar mixture. Mix on medium speed until just combined. Be sure to scrape down the sides of the wet ingredients to ensure they are all incorporated.
In a separate small bowl, dissolve the baking soda into the boiling water and pour into the wet ingredients.
Immediately add half the flour mixture on top of the wet ingredients and the baking soda/water mixture. Mix until combined. Pour in the rest of the flour mixture, and mix until just combined.
Add the chocolate chips, and fold into the batter with a rubber spatula or a wooden spoon.
Pat the dough into a round on plastic wrap OR cover the mixing bowl with a sheet of plastic wrap.
Chill in the refrigerator for two hours. This may also be done overnight.
Preheat the oven to 325°F. Line two sheet pans with parchment paper or nonstick baking mats, and set aside.
Use a 1-tablespoon cookie scoop to scoop the chilled cookie dough into 1" balls. Roll them in the palm of your hand to round then out, then place in a bowl of the granulated sugar. Roll to coat, then transfer to the prepared sheet pan. Do this quickly, as the cookies will begin to warm, and if they warm too much, they will spread a LOT.
Bake for 15-18 minutes or until browned around the edges but gooey in the middle.
Let cool for 5 minutes, then transfer to wire racks to finish cooling.
Enjoy!

Notes

How to store: These cookies are best consumed immediately, but they can be stored in an airtight container at room temperature for up to 5 days. Keep them separate from other cookies, as the gingerbread flavors are very good at creeping into other flavors.

You may make these cookies with a larger scoop. That will yield less cookies.

Nutrition