Chocolate Gingerbread Cookies

chocolate gingerbread cookies
Dark chocolate cookies or gingerbread cookies? Why choose? These flavors mesh well together into a dynamite cookie!

I couldn’t decide which cookie to make next, so I did a quick household poll. “Do you want more dark chocolate chip or how about some gingerbread? Mix it up a little?”
My guy says, “Sure, make chocolate gingerbread.”
Actually it was a great idea.

Chocolate Gingerbread Cookies
Prep time
Cook time
Total time
Adapted from The Cookie Exchange Cookbook
Serves: 2½ dozen cookies
  • 8 ounces semisweet chocolate chips
  • 1½ cups flour
  • 1 teaspoon ground ginger
  • 1 teaspoon cinnamon
  • ¼ teaspoon cloves
  • ¼ teaspoon nutmeg
  • 1 tablespoon dark cocoa
  • 8 tablespoons unsalted butter
  • 1 tablespoon finely chopped candied ginger
  • ½ cup brown sugar
  • ½ cup molasses
  • 1 teaspoon baking soda
  • 1½ teaspoons boiling water
  • ¼ cup granulated sugar
  1. In a medium-sized bowl combine flour, ground ginger,cinnamon, cloves, nutmeg and cocoa.
  2. In a separate bowl beat together butter and brown sugar. Add molasses.
  3. Dissolve baking soda in boiling water. Add to butter mixture.
  4. Add in half the flour mixture at a time and beat until incorporated.
  5. Add chips and candied ginger.
  6. Wrap dough in plastic wrap or wax paper and refrigerate until firm; about 2 hours.
  7. Roll dough into 1½-inch balls then roll balls in granulated sugar.
  8. Place on a lightly greased or parchment covered cookie sheet and bake at 325 until cookies crack (about 10-12 minutes). Cool on cookie sheet a few minutes before moving to a wire rack to cool completely.

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3 Responses to Chocolate Gingerbread Cookies

  1. Wow Cindy, this recipe sounds delicious! This is going on my must-bake list for this week.
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