As a Self-Confessed Ginger Junkie . . .


I might be a slight bit biased here. But putting ginger and chocolate together is nothing short of magical for me. I followed a different recipe for years, but revamped the recipe this year with extra fresh ginger, more robust spice tastes, and a smoother, gooier chocolate taste. Northing is better than enjoying a cookie (or three) with a warm hot cocoa on a cold, winter day.



Chocolate Gingerbread Cookies



Yields 24 cookies // Prep Time: : 30 // Total Cook Time: : 45



INGREDIENTS 


+ 1¾ cups unbleached all-purpose flour

+  ½ cup Dutch process cocoa powder, sifted

+ ½ tsp salt

+ 1½ tsp ground ginger

+ 1 tsp ground cinnamon

+ ½ tsp ground nutmeg

+ ¼ tsp ground cloves

+ 1½ tsp baking soda

+ ¾ cup salted butter, softened

+ ½ cup granulated sugar

+ ½ cup dark brown sugar, packed

+ 1½ tsp grated peeled fresh ginger

+ ⅓ cup dark molasses

+ 8 oz. best semi-sweet chocolate bar, chopped into ¼ chunks

+ 1 large egg, room temperature

+ 1 tsp vanilla

+ 1½ tsp boiling water

+ ½ cup granulated or turbinado (raw) sugar for rolling



EQUIPMENT


parchment paper

cookie sheet

grater

mixer 




DIRECTIONS



  1. Preheat oven to 325°F. Line two baking sheets with parchment paper. Set aside.
  2. In a medium bowl, whisk together flour, cocoa powder, salt, ginger, cinnamon, nutmeg, and cloves. Set aside.
  3. In the bowl of a stand mixer fitted with the paddle attachment, beat together the butter and granulated and brown sugar on medium-high speed until light and creamy, about 3 minutes. Scrape down the sides of the bowl as needed.
  4. Add the molasses and mix on medium-low to combine. Scrape down the sides of the bowl.
  5. Add the grated fresh ginger.
  6. Add the egg and vanilla and mix until fully incorporated.
  7. Incorporate half the dry ingredients into the butter and sugar mixture. Mix on low speed only until incorporated.
  8. Add the dissolved baking soda and mix on medium until blended.
  9. Add the rest of the dry mixture and mix on low until fully incorporated, scraping down the sides as needed. Don't overmix the dough..
  10. Add in the chopped chocolate and mix on low to combine.
  11. Place the ½ cup granulated or turbinado sugar for rolling in a bowl. Scoop the cookie dough into 1½ inch balls. Roll in your hands until rounded and smooth. Roll the ball in the sugar, tossing until fully coated.
  12. Place the cookies on the baking sheet, about 2 inches apart.
  13. Bake for 11-12 minutes or until cookies begin to crack on the surface. Do not over bake. Cookie will be very soft when it comes out of the oven.
  14. Cool on the cookie sheet for 10 minutes before transferring to a wire rack to cool completely. The cookies will flatten and solidify as they cool.
  15. Dust the tops with more sugar if desired while cookies cool.