Perfect chocolate gingerbread cookie recipe for the holidays as a treat for both adults and children. To store, layer within wax paper in an airtight container.
- Serves: 2 persons
- 7ounces semisweet chocolate
- 1½ cups all-purpose flour
- 1tablespoon all-purpose flour
- 1tablespoon unsweetened Dutch-process cocoa powder
- 1¼ teaspoons ground ginger
- 1teaspoon ground cinnamon
- ¼teaspoon ground cloves
- ¼teaspoon ground nutmeg
- ½cup unsalted butter
- 1tablespoon freshly grated ginger
- ½cup packed dark brown sugar
- ¼cup unsulphured molasses
- 1teaspoon baking soda
- 1½ cups boiling water
- ¼cup white sugar
Step 1Line 2 baking sheets with parchment paper. Chop chocolate into 1/4-inch chunks; set aside. Sift 1 1/2 cups plus 1 tablespoon flour, cocoa, ginger, cinnamon, cloves, and nutmeg together in a medium bowl.
Step 2Beat butter and ginger together in the bowl of an electric stand mixer fitted with a paddle attachment until whitened, about 4 minutes. Add brown sugar; beat until combined. Add molasses; beat until combined.
Step 3Dissolve baking soda in boiling water. Beat half of the flour mixture into the butter mixture. Beat in baking soda mixture followed by remaining flour mixture. Mix in chocolate; turn out onto a piece of plastic wrap. Pat dough out to about 1-inch thickness; seal with plastic. Refrigerate until firm, 2 hours or more.
Step 4Preheat the oven to 325 degrees F (165 degrees C).
Step 5Roll dough into 1 1/2-inch balls and place 2 inches apart on the prepared baking sheets. Refrigerate for 20 minutes. Roll in white sugar.
Step 6Bake in the preheated oven until the surfaces crack slightly, 10 to 12 minutes. Let cool for 5 minutes; transfer to a wire rack to cool completely.