Chewy Chocolate Gingerbread Cookies
Gingerbread is such a classic holiday treat, but this Chocolate Gingerbread Cookies recipe takes it to a whole new level!
Servings 24 Cookies
Calories 197kcal
Cost $6
Ingredients
- 1/2 cup unsalted butter room temp
- 1/2 cup dark brown sugar packed
- 1/2 teaspoon ground ginger
- 3/4 teaspoon ground cinnamon
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon Kosher salt
- 1/2 teaspoon baking soda
- 1/2 cup molasses robust
- 1/2 cup all-purpose flour
- 3 Tablespoons cocoa powder
- 2 cups semi-sweet chocolate chips
- 1/4 cup granulated sugar for rolling
Instructions
To Make the Dough
- Add softened butter, brown sugar, and spices to bowl of stand mixer. Cream together with paddle attachment.
- Add in the baking soda, mixing until you have a thick paste that is consistent in color.
- Thoroughly beat in the molasses.
- Continue mixing, adding the flour and cocoa, until completely incorporated.
- Stir in the chocolate chips.
- Scrape the dough onto a large sheet of plastic wrap and press dough down to about 1 inch thick. Cover dough and chill in fridge 2 hours.
To Bake the Cookies
- Preheat oven to 325°F and line two baking sheets with non-stick silicone mats or parchment paper.
- Pour the 1⁄4 cup of granulated sugar into a small bowl.
- Remove the dough from the refrigerator and discard plastic wrap. Divide dough into balls about 1 1/2 inch in size. You should have about 2 dozen.
- Roll each ball in the granulated sugar until coated.
- Place dough balls on prepped cookie sheet, about an inch apart. Bake at 325°F for 10-13 minutes, until the edges of the cookies just start to crack. Move to wire rack to cool.
Nutrition
Calories: 197kcal | Carbohydrates: 26g | Protein: 2g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 11mg | Sodium: 53mg | Potassium: 214mg | Fiber: 2g | Sugar: 17g | Vitamin A: 126IU | Vitamin C: 1mg | Calcium: 32mg | Iron: 2mg