Chocolate Ginger Cookies – Christmas Chocolate Cookies. These delightful chocolate gingerbread cookies are irresistible treats, combining rich, smooth chocolate with warm gingerbread spices, making them perfect for Christmas and New Year’s Eve.
Ingredient
1 ½ cups plus 1 tablespoon unbleached all-purpose flour
1 ¼ teaspoon ground ginger
1 teaspoon ground cinnamon
¼ teaspoon ground cloves
¼ teaspoon freshly ground nutmeg
1 tablespoon unsweetened Dutch-process cocoa powder
1 stick (½ cup) unsalted butter, room temperature
1 tablespoon peeled fresh ginger
½ cup dark brown sugar, packed
¼ cup sulfate-free molasses
1 teaspoon baking soda
1 ½ teaspoons boiling water
7 ounces best quality semisweet chocolate, cut into ¼ inch cubes
¼ cup granulated sugar
Direction
Line two baking sheets with parchment paper. In a medium bowl, sift together the flour, ground ginger, cinnamon, cloves, nutmeg, and cocoa.
In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and grated ginger until light, about 4 minutes. Add brown sugar; beat until combined. Add molasses; beat until combined.
In a small bowl, dissolve baking soda with boiling water. Beat half of the flour mixture into the butter mixture. Whisk the baking-soda mixture well, then add the remaining half of the flour mixture. Mix chocolate; turns into a piece of plastic wrap. Pour batter about 1 inch thick; sealed with wrap. Refrigerate until firm, 2 hours or overnight.
Preheat oven to 325 degrees. Roll dough into 1/2-inch balls; Place 2 inches apart on prepared baking sheet. Refrigerate 20 minutes. Roll in granulated sugar. Bake until surface is lightly cracked, 10 to 12 minutes, rotating halfway through. Cool on the sheet for 5 minutes, then transfer the cookies to a wire rack and cool completely. Cookies are best the day they are made but can be stored in an airtight container at room temperature for up to 5 days.
