Chocolate Gingerbread Cookies
 
Prep time
Cook time
Total time
 
Adapted from The Cookie Exchange Cookbook
Serves: 2½ dozen cookies
Ingredients
  • 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
Instructions
  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.
Recipe by Cindy's Recipes and Writings at https://www.cindysrecipesandwritings.com/chocolate-gingerbread-cookies/