Get ready to transform your ordinary baking routine into an extraordinary culinary adventure! These Chocolate Ginger Bread Cookies are not just another cookie recipe – they're a magical blend of rich, deep chocolate and warm, spicy ginger that will tantalize your taste buds and leave your kitchen smelling like a gourmet bakery. Whether you're a seasoned baker or a curious kitchen novice, this recipe promises to deliver restaurant-quality cookies that will impress everyone from family members to dinner party guests.
Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 25 mins
Cuisine: American
Serves: 24 cookies
Ingredients
- 2 cups all-purpose flour
- 1/2 cup cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 tablespoon ground ginger
- 1 teaspoon ground cinnamon
- 1/2 cup unsalted butter, softened
- 1 cup brown sugar
- 1/2 cup molasses
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup chopped chocolate
Instructions
- Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a medium bowl, whisk together flour, cocoa powder, baking soda, salt, ground ginger, and ground cinnamon until well combined and no lumps remain.
- In a large mixing bowl, cream the softened butter and brown sugar together using an electric mixer until light and fluffy, about 3-4 minutes.
- Add molasses, egg, and vanilla extract to the butter mixture. Beat until smooth and fully incorporated.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
- Fold in the chopped chocolate pieces using a spatula, distributing them evenly throughout the dough.
- Scoop rounded tablespoons of dough and roll into balls. Place them about 2 inches apart on the prepared baking sheets.
- Gently flatten each cookie ball with the palm of your hand or the bottom of a glass.
- Bake in the preheated oven for 9-11 minutes, until the edges are set but the centers are still slightly soft.
- Remove from oven and let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- Store in an airtight container at room temperature for up to 5 days.
Tips
- Ingredient Temperature Matters: Ensure your butter is truly softened (not melted) and your egg is at room temperature for the smoothest, most consistent dough.
- Don't Overmix: When combining wet and dry ingredients, mix just until incorporated. Overmixing can lead to tough, dense cookies.
- Chocolate Chopping Tip: Use a sharp knife and chop chocolate into varied sizes for interesting texture in each bite.
- Uniform Sizing: Use a cookie scoop or tablespoon to ensure consistent cookie sizes for even baking.
- Watch Baking Time Carefully: Since these cookies have a dark color from cocoa, use the "set edges" method to determine doneness rather than color change.
- Cooling is Crucial: Allow cookies to rest on the baking sheet for 5 minutes before transferring to prevent breaking.
- Storage Hack: Place a piece of bread in your airtight container to help maintain cookie moisture and freshness.
Nutrition Facts
Calories: 140kcal
Carbohydrates: 19g
Protein: 2g
Fat: 7g
Saturated Fat: 4g
Cholesterol: 20mg
