Gingerbread Chocolate Cookies
Gingerbread Chocolate Cookies combine the warmth of spices with decadence of chocolate, offering a delightful treat with a chewy center and crispy edges, perfect for festive gatherings or cozy family nights.
Ingredients
Dry Ingredients
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/2 teaspoon nutmeg
- 1/2 cup cocoa powder Sifted for smoother consistency.
Wet Ingredients
- 3/4 cup unsalted butter, softened Should be soft but not melted.
- 1 cup brown sugar Packed.
- 1/2 cup granulated sugar
- 1/2 cup molasses Can substitute with dark corn syrup or honey.
- 1 large egg
- 1 teaspoon vanilla extract
Additional Ingredients
- 1 cup chocolate chips Folded into the dough.
Instructions
Preparation
- Preheat the oven to 350°F (175°C).
- In a large mixing bowl, combine all-purpose flour, baking soda, and salt. Then add ground ginger, cinnamon, cloves, and nutmeg. Whisk together well.
- In a separate bowl, cream together softened unsalted butter, brown sugar, and granulated sugar until light and fluffy.
- Mix in molasses, egg, and vanilla extract until just combined.
- Gradually stir the dry ingredients into the wet mixture using a spatula until just mixed.
- Sift in the cocoa powder and fold in chocolate chips gently.
- Drop spoonfuls of dough onto a lined baking sheet, spacing them a few inches apart.
Baking
- Bake in the preheated oven for about 10-12 minutes, until the edges are set and the centers remain soft.
- Allow cookies to cool on the tray for a few minutes before transferring them to a wire rack.
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Notes
Store cookies in an airtight container at room temperature for up to a week, or freeze for up to three months. For variations, consider adding nuts or using different types of chocolate chips.