Decadent Chocolate Gingerbread Cookies
Experience the delightful fusion of flavors in these Decadent Chocolate Gingerbread Cookies, inspired by Martha Stewart's classic holiday recipe from 2001. With a chewy texture that melts in your mouth, these cookies combine the warm spices of traditional gingerbread with rich cocoa and quality semisweet chocolate chunks. Perfect as a festive treat or a cozy snack, these cookies are sure to warm up your holidays and impress your family and friends. Serve them with a glass of milk or a cup of tea for the ultimate indulgence.
24
Servings
120
Calories
15
Ingredients
Ingredients
all-purpose flour
1.5 cups (sifted)
all-purpose flour
1 tablespoon (sifted)
ground ginger
1.25 teaspoons
ground cinnamon
1 teaspoon
ground cloves
1/4 teaspoon
ground nutmeg
1/4 teaspoon
cocoa powder
1 tablespoon (unsweetened)
unsalted butter
1/2 cup (at room temperature)
freshly grated ginger
1 tablespoon (peeled)
dark brown sugar
1/2 cup (packed)
unsulphured molasses
1/2 cup
baking soda
1 teaspoon
boiling water
1.5 teaspoons (for dissolving baking soda)
semisweet chocolate
7 ounces (chunked)
granulated sugar
1/4 cup
Instructions
1
Preheat your oven to 325°F (160°C) and line two baking sheets with parchment paper.
2
In a medium-sized mixing bowl, sift together the 1.5 cups of all-purpose flour, ground ginger, cinnamon, cloves, nutmeg, and cocoa powder. Set aside.
3
Using an electric mixer with the paddle attachment, beat the unsalted butter and freshly grated ginger at medium speed until the mixture is light and fluffy, about 4 minutes.
4
Gradually add the packed dark brown sugar and beat until just combined, followed by the unsulphured molasses until evenly incorporated.
5
In a small bowl, dissolve the baking soda in 1.5 teaspoons of boiling water. Add this mixture to the butter mixture and combine well.
6
Gradually beat half of the sifted flour mixture into the butter mixture. Once incorporated, add the remaining flour mixture and mix until a soft dough forms.
7
Gently fold in the chunked semisweet chocolate until evenly distributed throughout the dough.
8
Transfer the dough onto a sheet of plastic wrap and shape it into a log about 1 inch thick. Wrap tightly and refrigerate until firm, at least 2 hours or overnight.
9
Once the dough is firm, remove it from the refrigerator and roll the chilled dough into 1.5-inch balls. Place them 2 inches apart on the prepared baking sheets.
10
Chill the formed cookies in the refrigerator for an additional 20 minutes.
11
Roll each ball in granulated sugar before placing it back on the baking sheets. Bake in the preheated oven for 10-12 minutes, or until the surfaces begin to crack, rotating the sheets halfway through for even baking.
12
Once baked, let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Nutrition Information
5.4
Fat
17.5
Carbs
1.25
Protein
4.17
Sugar
Frequently Asked Questions
Frequently Asked Questions
What are Decadent Chocolate Gingerbread Cookies?
These cookies are a chewy fusion of traditional gingerbread spices, rich cocoa, and semisweet chocolate chunks, inspired by a classic 2001 Martha Stewart recipe.
How many cookies does this recipe yield?
This recipe makes approximately 24 servings or cookies.
What is the recommended oven temperature?
The oven should be preheated to 325°F (160°C).
Does this recipe use fresh or ground ginger?
Both; it uses 1.25 teaspoons of ground ginger and 1 tablespoon of freshly grated, peeled ginger.
What kind of chocolate is used in these cookies?
The recipe calls for 1 tablespoon of unsweetened cocoa powder and 7 ounces of chunked semisweet chocolate.
How long should I beat the butter and fresh ginger?
You should beat them at medium speed for about 4 minutes until the mixture is light and fluffy.
What type of molasses is required?
The recipe specifies using 1/2 cup of unsulphured molasses.
How is the baking soda prepared before adding it to the dough?
The baking soda should be dissolved in 1.5 teaspoons of boiling water before being combined with the butter mixture.
How long does the dough need to chill in the refrigerator?
The dough should be chilled as a log for at least 2 hours or overnight, then chilled again for 20 minutes once formed into balls.
What size should the cookie dough balls be?
Roll the chilled dough into 1.5-inch balls.
How far apart should I place the cookies on the baking sheet?
Place the dough balls 2 inches apart to allow for spreading during baking.
What is the final coating for the cookies?
Each ball should be rolled in granulated sugar before baking.
What is the baking time for these cookies?
Bake the cookies for 10-12 minutes.
How can I tell when the cookies are finished baking?
The cookies are done when their surfaces begin to crack.
Should I rotate the baking sheets?
Yes, rotate the sheets halfway through the baking time to ensure even results.
What is the cooling process?
Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
How many calories are in one cookie?
Each cookie contains approximately 120 calories.
What is the fat content per serving?
There are 5.4 grams of fat per cookie.
How many carbohydrates are in a cookie?
Each cookie has 17.5 grams of carbohydrates.
How much sugar is in each cookie?
There are 4.17 grams of sugar per serving.
What spices are included in the dry mix?
The dry mix includes ground ginger, cinnamon, cloves, and nutmeg.
What type of flour is used?
The recipe requires all-purpose flour.
What kind of sugar is mixed into the dough?
Packed dark brown sugar is used for the dough mixture.
What equipment is best for this recipe?
An electric mixer with a paddle attachment is recommended for beating the butter and sugar.
What is the texture of these cookies?
These cookies have a decadent, chewy texture that melts in your mouth.
What are good serving suggestions?
They are best served with a glass of milk or a cup of tea.
Is the cocoa powder sweetened or unsweetened?
The recipe specifically calls for unsweetened cocoa powder.
How much protein is in each cookie?
There is 1.25 grams of protein per cookie.
Should the butter be cold or room temperature?
The butter should be at room temperature for proper creaming.
What is the main holiday theme for this recipe?
These are festive holiday cookies perfect for winter celebrations.