Chocolate Gingerbread Cookies

Classic gingerbread cookies are taken to the next level of deliciousness by adding cocoa powder for a yummy chocolate flavor.

Course Christmas dessert

Cuisine European

Keyword chocolate ginger cookies, chocolate gingerbread cookies, Christmas Cookies

Prep Time 15

Cook Time 12

chill time 2

Total Time 2 27

Servings cookies

Calories 197kcal

Author Eileen Kelly

Equipment

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Stand Mixer
Measuring Spoons and Cups
9x13 inch casserole dish
Parchment Paper
Stainless Steel Mixing Bowls

Ingredients

¼ cup granulated white sugar, for rolling
½ cup unsalted butter, room temperature
½ cup dark brown sugar, packed
1 ½ teaspoon ground ginger
¾ teaspoon ground cinnamon
¼ teaspoon black pepper
¼ teaspoon ground cloves
¼ teaspoon ground nutmeg
¼ teaspoon Kosher salt
½ teaspoon baking soda
½ cup molasses, robust
1 ½ cup all-purpose flour
3 Tablespoons dark cocoa powder
2 cups semi-sweet chocolate chips
non-stick cooking spray

Instructions

Preheat oven to 325°F/163C. Spray two cookie sheets with nonstick baking spray. (This will help the parchment paper stick to the cookie sheets.)Line the two cookie sheets with parchment paper. Set aside.
Pour the white granulated sugar into a small bowl and set aside.
In a large mixing bowl, combine butter, brown sugar, and spices together
Use an electric mixer with a paddle attachment, cream the ingredients together.
Add in the baking soda, creaming together until it forms a consistent colored paste that sticks tothe sides of the bowl.
Thoroughly beat in the molasses.
Continue beating, add the flour and cocoa, until there aren’t any traces of flour remaining.
Remove the mixing bowl from the stand mixer.Add in the chocolate chips.
With a rubber spatula stir the chocolate chips evenly in the cookie dough.Use the rubber spatula to clean the sides of the bowl and loosen the dough from the bottom ofthe bowl.
Cut a large piece of plastic wrap, lay it on the counter.(The cookie dough will be sticky yet soft. )Empty the dough onto the plastic wrap.Use a rubber spatula to spread the dough out to about one inch thickness.
Lightly wrap the plastic wrap around the dough.Put it in the refrigerator to chill for at least two hours or overnight
Remove the dough from the refrigerator.Unwrap the plastic wrap from the cookie dough.Roll the dough into several balls.
Divide the dough into smaller balls.
Using your hands, roll the dough into 1 ½ inch balls.
Gently roll each ball in the granulated sugar.Immediately after rolling each dough ball in sugar, transfer them to the cookie sheets.(Don’t place them too close to each other.)
Bake at 325 degrees for 10-13 minutes or until the edges of the cookies begin to crack.Move the cookies from the cookie sheets to cooling racks

Notes

Be sure to check Expert Tips and FAQs above with important tips and questions that can help make a delicious recipe.

Storage:

These cookies can be stored in an airtight container at room temperature for up to one week.
Freezer Instructions: Place the cookies on a baking sheet in the freezer for about one hour, this will flash-freeze the cookies. Once the cookies are frozen then they can be placed in freezer-safe bags. I prefer to use a food saver to freeze them which really helps prevent freezer burn. The cookies can be kept in the freezer for 3 months. Defrost in the refrigerator overnight, eat, enjoy.

I'm not a registered dietician, I do my best to provide the most accurate nutritional values. Any nutritional data I provide is an approximation. Actual dietary information can vary based on ingredients and portion sizes.

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Nutrition