Chocolate Gingerbread Cookies
A delightful blend of classic gingerbread and rich chocolate flavors, these cookies are perfect for holiday gatherings or everyday treats.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 tsp baking soda
- 1 tsp ground ginger
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1/4 tsp salt
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 3/4 cup packed brown sugar
- 1/2 cup molasses
- 1 large egg
- 1 tsp vanilla extract
Mix-Ins
- 1 cup semi-sweet chocolate chips
- Optional: powdered sugar for dusting
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper for easy cookie removal and cleanup.
- In a bowl, whisk together the flour, cocoa powder, baking soda, and spices—ginger, cinnamon, nutmeg, cloves, and salt.
- In a separate mixing bowl, combine the softened butter and brown sugar. Beat together until light and fluffy, about 3 minutes.
- Add the molasses, egg, and vanilla to the butter mixture, beating until smooth and well combined.
- Gradually add the dry mixture to the wet ingredients, mixing on low speed until just combined.
- Stir in the chocolate chips.
- Drop tablespoon-sized balls of dough onto the prepared baking sheet, ensuring enough space between each cookie.
Baking
- Bake for 10-12 minutes, or until the edges are firm but the center remains soft.
- Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack.
Notes
Use fresh spices for the best flavor. For extra chewiness, slightly underbake the cookies. These cookies can be frozen in an airtight container for later enjoyment.