Cocoa Gingerbread Cookies with Dark Chocolate

Gingerbread Cocoa Cookies Recipe

Category: Desserts
Servings: 12

Ingredients:

Instructions:

1. Prepare the butter: Start by melting the butter in a saucepan. Once melted, allow it to cool slightly.

2. Chop the chocolate: Break the dark chocolate into coarse pieces and set aside.

3. Mix the eggs and sugar: In a large mixing bowl, add the eggs and both granulated and brown sugars. Using electric beaters, mix them for a few minutes until the mixture becomes light and fluffy.

4. Add the dry ingredients: With the beaters still running, gradually incorporate the all-purpose flour, unsweetened cocoa powder, ground ginger, ground nutmeg, ground cinnamon, and a pinch of salt. Mix until everything is well combined.

5. Combine the melted butter and chocolate: Add the cooled melted butter and chopped chocolate into the mixture. Continue mixing until you have a smooth dough.

6. Shape the dough: Line two baking sheets with parchment paper. Using a cookie scoop (or an ice cream scoop), take portions of dough and shape them into small balls. Place them onto the prepared sheets, spacing them a little apart.

7. Chill the dough: Allow the dough to rest in the refrigerator for about 30 minutes to firm up.

8. Preheat the oven: Preheat your oven to 190°C (375°F) for a static bake.

9. Bake the cookies: Once chilled, bake the cookies one tray at a time. Place the first tray in the oven and bake for approximately 18 minutes, or until the edges are firm but the center remains soft.

10. Cool and decorate: Once baked, allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Once cool, dust with a light sprinkling of unsweetened cocoa powder for an added touch.

Enjoy your delicious homemade gingerbread cocoa cookies! Perfect for the holidays or any time you’re in the mood for a flavorful, spiced treat.