Decadent Chewy Chocolate Gingerbread Cookies
Indulge in the rich and spiced flavor of these Decadent Chewy Chocolate Gingerbread Cookies. Perfectly chewy with a delightful blend of warm spices and luscious semisweet chocolate, these cookies are sure to become a seasonal favorite. Crafted with a combination of traditional gingerbread ingredients and chocolate, they offer a unique twist on classic holiday treats. These cookies are ideal for sharing at gatherings, holiday parties, or simply enjoying with a cup of tea or coffee.
N/A
Servings
50
Calories
15
Ingredients
Ingredients
semisweet chocolate
7 ounces (chopped into 1/4 inch chunks)
all-purpose flour
1 1/2 cups (sifted)
all-purpose flour
1 tablespoon (for dusting)
ground ginger
1 1/4 teaspoons
ground cinnamon
1 teaspoon
ground cloves
1/4 teaspoon
ground nutmeg
1/4 teaspoon
cocoa powder
1 tablespoon
unsalted butter
8 tablespoons (softened)
freshly grated ginger
1 tablespoon
dark brown sugar
1/2 cup (packed)
unsulphured molasses
1/4 cup
baking soda
1 teaspoon
boiling water
1 1/2 teaspoons (for dissolving baking soda)
granulated sugar
1/4 cup (for rolling)
Instructions
1
Preheat your oven to 325°F (160°C). Line two baking sheets with parchment paper and set aside.
2
Chop the semisweet chocolate into 1/4 inch chunks and set aside.
3
In a medium mixing bowl, sift together 1 1/2 cups of all-purpose flour, ground ginger, cinnamon, cloves, nutmeg, and cocoa powder. Set aside.
4
In the bowl of an electric mixer, cream the unsalted butter and freshly grated ginger on medium speed until the mixture turns light and fluffy, about 4 minutes.
5
Gradually add the packed dark brown sugar and continue mixing until well combined.
6
Mix in the unsulphured molasses until fully incorporated.
7
In a small bowl, dissolve the baking soda in 1 1/2 teaspoons of boiling water, then add this mixture to the butter mixture and mix well.
8
Gradually blend in half of the flour mixture, followed by the baking soda mixture, and finally the remaining flour mixture until the dough is well combined.
9
Fold in the chopped chocolate until evenly distributed throughout the dough.
10
Transfer the dough onto a sheet of plastic wrap and pat it down to form a disc about 1 inch thick. Wrap it tightly and refrigerate for at least 2 hours, or until firm.
11
Once chilled, scoop out the dough and roll it into 1 1/2-inch balls. Place the balls on the prepared baking sheets, spacing them 2 inches apart.
12
Refrigerate the cookie balls for an additional 20 minutes to help maintain their shape during baking.
13
Roll each dough ball in granulated sugar to create a sweet exterior.
14
Bake in the preheated oven for 13-15 minutes, or until the surfaces crack slightly. Allow to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
Nutrition Information
2.3g
Fat
7g
Carbs
0.5g
Protein
Frequently Asked Questions
Frequently Asked Questions
What makes these chocolate gingerbread cookies unique?
These cookies offer a unique twist on holiday classics by blending traditional gingerbread spices with luscious semisweet chocolate chunks for a decadent, chewy experience.
How long should the cookie dough be refrigerated?
The dough should be refrigerated for at least 2 hours until firm, plus an additional 20 minutes once rolled into balls to help them maintain their shape.
What is the recommended oven temperature?
Preheat your oven to 325 degrees Fahrenheit or 160 degrees Celsius.
How many calories are in each cookie?
Each cookie contains 50 calories.
What type of chocolate is best for this recipe?
The recipe calls for 7 ounces of semisweet chocolate chopped into 1/4 inch chunks.
Should the butter be salted or unsalted?
The recipe specifically requires 8 tablespoons of softened unsalted butter.
How do I prepare the dry ingredients?
Sift together the all-purpose flour, ground ginger, cinnamon, cloves, nutmeg, and cocoa powder in a medium mixing bowl.
How long should I cream the butter and fresh ginger?
Cream the butter and freshly grated ginger on medium speed for about 4 minutes until the mixture is light and fluffy.
What kind of molasses should be used?
Use 1/4 cup of unsulphured molasses for the best results.
How is the baking soda added to the dough?
Dissolve 1 teaspoon of baking soda in 1 1/2 teaspoons of boiling water before adding it to the butter mixture.
How large should the dough balls be?
Scoop the dough and roll it into 1 1/2-inch balls.
What is the spacing for cookies on the baking sheet?
Place the dough balls 2 inches apart on baking sheets lined with parchment paper.
Do I need to coat the cookies before baking?
Yes, roll each dough ball in granulated sugar to create a sweet exterior before putting them in the oven.
What is the baking time for these cookies?
The cookies should bake for 13 to 15 minutes.
How do I tell if the cookies are finished baking?
The cookies are ready when their surfaces crack slightly.
How long should the cookies cool?
Allow them to cool on the baking sheets for 5 minutes before moving them to a wire rack to cool completely.
Is there cocoa powder in the recipe?
Yes, the recipe uses 1 tablespoon of cocoa powder.
What spices are used in the gingerbread mix?
The recipe includes ground ginger, cinnamon, ground cloves, and ground nutmeg.
Does this recipe use fresh ginger?
Yes, it uses 1 tablespoon of freshly grated ginger in addition to ground ginger.
What is the fat content per cookie?
Each cookie contains 2.3g of fat.
What is the carbohydrate count?
Each cookie contains 7g of carbohydrates.
How much protein is in one cookie?
There is 0.5g of protein per cookie.
What type of sugar is used in the dough?
The dough uses 1/2 cup of packed dark brown sugar.
How thick should I pat the dough disc before chilling?
Pat the dough down to form a disc about 1 inch thick before wrapping it in plastic.
Is sifting necessary for this recipe?
Yes, sifting the flour and cocoa powder helps ensure a smooth, well-combined dough.
Can I use these cookies for holiday parties?
Yes, these cookies are ideal for holiday gatherings, parties, or as seasonal treats.
How do I incorporate the flour into the mixture?
Gradually blend in half of the flour mixture, then the baking soda mixture, and finally the remaining flour.
What are the main tags for this recipe?
The tags include cookies, gingerbread, chocolate, dessert, holiday treats, and chewy.
What is the texture of these cookies?
These cookies are specifically designed to be decadent and chewy.
How many ingredients are in this recipe?
There are 15 distinct ingredients used to make these cookies.