Chewy Chocolate Gingerbread Cookies Recipe
🕒 Cook Time: 2 hours 44 minutes
🕒 Prep Time: 2 hours
🕒 Total Time: 4 hours 44 minutes
Description:
Indulge in the delightful fusion of rich chocolate and warm gingerbread flavors with these Chewy Chocolate Gingerbread Cookies. Perfect for winter evenings, Christmas celebrations, or any occasion where you crave a sweet treat. This recipe yields 24 cookies, making it ideal for sharing with loved ones or serving at large gatherings. With a chewy texture and a hint of spice, these cookies are sure to become a favorite in your dessert repertoire.
Recipe Category: Dessert
Keywords: Cookie & Brownie, Winter, Christmas, Weeknight, For Large Groups, Oven, Refrigerator
Nutritional Information (Per Serving):
- Calories: 142.5
- Fat Content: 8.3g
- Saturated Fat Content: 5.2g
- Cholesterol Content: 10.2mg
- Sodium Content: 58.4mg
- Carbohydrate Content: 18.3g
- Fiber Content: 1.8g
- Sugar Content: 8.6g
- Protein Content: 2g
Ingredients:
- 7 cups all-purpose flour
- 1 1/2 cups dark brown sugar
- 1 cup unsalted butter
- 1 1/4 cups unsulphured molasses
- 1 tablespoon ground ginger
- 1 teaspoon ground cinnamon
- 1 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 1/4 cup cocoa powder
- 1/4 cup boiling water
- 8 ounces semi-sweet chocolate, chopped into 1/4 inch chunks
- 1/4 cup granulated sugar (for rolling)
Instructions:
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Prepare Baking Sheets: Line two baking sheets with parchment paper to prevent sticking.
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Prepare Chocolate: Chop the semi-sweet chocolate into 1/4 inch chunks and set aside for later use.
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Combine Dry Ingredients: In a medium bowl, sift together the all-purpose flour, ground ginger, ground cinnamon, ground cloves, ground nutmeg, and cocoa powder. Set aside.
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Cream Butter and Sugar: In the bowl of an electric mixer, beat the unsalted butter and grated ginger until whitened and creamy, approximately 4 minutes.
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Incorporate Sweeteners: Add the dark brown sugar to the butter mixture and beat until well combined.
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Add Molasses: Pour in the unsulphured molasses and beat until fully incorporated into the mixture.
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Prepare Baking Soda Mixture: In a small bowl, dissolve the baking soda in boiling water.
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Combine Wet and Dry Ingredients: Gradually beat half of the flour mixture into the butter mixture until just combined. Then, beat in the baking soda mixture followed by the remaining half of the flour mixture.
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Mix in Chocolate Chunks: Fold in the chopped chocolate chunks until evenly distributed throughout the dough.
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Chill Dough: Transfer the dough onto a piece of plastic wrap, pat it out to approximately 1-inch thickness, and wrap it tightly with the plastic wrap. Refrigerate the dough until firm, approximately 2 hours or until ready to use.
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Preheat Oven: Preheat the oven to 325°F (163°C).
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Shape Dough: Once the dough is firm, remove it from the refrigerator and roll it into 1 1/2-inch balls. Place the dough balls 2 inches apart on the prepared baking sheets.
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Refrigerate: Refrigerate the shaped dough balls for an additional 20 minutes to help them retain their shape while baking.
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Roll in Sugar: Roll each dough ball in granulated sugar until coated evenly.
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Bake Cookies: Place the baking sheets in the preheated oven and bake the cookies until the surfaces crack slightly, approximately 13-15 minutes.
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Cool and Serve: Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
These Chewy Chocolate Gingerbread Cookies are best enjoyed warm with a glass of milk or a cup of hot cocoa. Store any leftovers in an airtight container at room temperature for up to one week. Enjoy the irresistible combination of chocolatey goodness and spicy gingerbread flavor in every bite!
