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
+ 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
- Preheat oven to 325°F. Line two baking sheets with parchment paper. Set aside.
- In a medium bowl, whisk together flour, cocoa powder, salt, ginger, cinnamon, nutmeg, and cloves. Set aside.
- 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.
- Add the molasses and mix on medium-low to combine. Scrape down the sides of the bowl.
- Add the grated fresh ginger.
- Add the egg and vanilla and mix until fully incorporated.
- Incorporate half the dry ingredients into the butter and sugar mixture. Mix on low speed only until incorporated.
- Add the dissolved baking soda and mix on medium until blended.
- 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..
- Add in the chopped chocolate and mix on low to combine.
- 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.
- Place the cookies on the baking sheet, about 2 inches apart.
- 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.
- 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.
- Dust the tops with more sugar if desired while cookies cool.