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Chocolate Gingerbread Cookies
Chocolate Gingerbread Cookies
Photo/Styling: Katherine Gillen

If a soft molasses cookie and a good old chocolate chip number had a very delicious baby, it would be one of these chocolate gingerbread cookies. They’re sweet but not too sweet, with all the cozy spices of a holiday dessert (and plenty of chocolate too).

To maximize the chewy texture, make sure to not overbake these cookies. Since the dough is dark, it can be tricky to check for doneness by color alone. Instead, look for puffed, crackly tops and just set edges.

RELATED: Caramel-Stuffed Gingerbread Crinkle Cookies

Makes 15 cookies

1¾ cups all-purpose flour

1 tablespoon cocoa powder (natural or Dutch-process)

1 teaspoon baking soda

1 teaspoon ground cinnamon

½ teaspoon ground ginger

½ teaspoon kosher salt

¼ teaspoon ground cloves

1/8 teaspoon ground nutmeg

½ cup (1 stick) unsalted butter, at room temperature

1 tablespoon freshly grated peeled ginger

½ cup packed dark brown sugar

¼ cup unsulphured molasses

1½ cups semi-sweet chocolate chips

Granulated sugar, as needed for rolling

1. In a medium bowl, whisk together the flour, cocoa powder, baking soda, cinnamon, ground ginger, salt, cloves and nutmeg to combine.

2. In the bowl of an electric mixer fitted with the paddle attachment, mix the butter and fresh ginger on medium speed until combined, about 1minute. Add the brown sugar and mix on medium-high speed until light and fluffy, about 3 minutes. Add the molasses and mix on medium speed until combined.

3. Add the flour mixture to the mixer and mix on low just until the dough comes together, about 1 minute. Add the chocolate chips and mix to combine. Chill the dough until slightly firm, 15 to 20 minutes.

4. Preheat the oven to 325°F. Line two baking sheets with parchment paper.

5. Roll the dough into 1½-inch balls (you can use a cookie scoop to portion the dough before rolling between your hands), then roll each ball in granulated sugar. Place the dough balls on the prepared baking sheets spaced about 2 inches apart.

6. Transfer to the oven and bake until the surfaces of the cookies look crackly, 9 to 11 minutes. The cookies are best the day they are made but will keep in an airtight container for up to 5 days.

236 calories

12g fat

24g carbs

2g protein

21g sugars

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Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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