Chewy Chocolate Gingerbread Cookies
Serves 13
15 mins prep
12 mins cook
27 mins total
Large chewy chocolate gingerbread cookies made with molasses, dark cocoa, brown sugar, and warming spices. No chilling required, these cookies bake in 12 minutes and are a perfect addition to your holiday cookie boxes.
ozall purpose flour10.5-11% protein, sifted
tspbaking soda
ozdutch processed cocoa powdersifted
tbspdry milk powder*optional
ozunsalted butter (European style with 82% butterfat)softened
ozunsulphured molasses*not blackstrap
tspvanilla bean paste or pure vanilla extract
ozeggroom temperature
Sugar Coating
Dark Chocolate Dip
oz70% dark chocolate barchopped and melted
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Preheat oven to 350℉ (180℃). Line two cookies sheets with parchment paper.
Whisk together flour, ginger, cinnamon, nutmeg, cloves, cocoa, espresso powder, baking soda, and salt in a medium bowl and set aside.
oz all purpose flour
tsp baking soda
tsp fine sea salt
tsp ground ginger
tsp ground cinnamon
tsp ground nutmeg
tsp ground cloves
oz dutch processed cocoa powder
tsp espresso powder
tbsp dry milk powder
In bowl of stand mixer or large bowl with electric hand mixer, beat together the butter, brown sugar and granulated sugar, using paddle attachment at medium high speed to form a fluffy paste. About 2-3 minutes.
oz unsalted butter (European style with 82% butterfat)
oz light or dark brown sugar
oz granulated sugar
Scrape sides and bottom of mixer bowl with spatula and again as needed.
Mix in the molasses and vanilla completely followed by the egg until well combined. The mixture will be lighter grown and fluffy.
oz unsulphured molasses
oz egg
tsp vanilla bean paste or pure vanilla extract
Add in half of the dry mixture at a time continuing on medium-low speed until a cookie dough is formed. Scrape the bowl again to make sure any dry ingredients at the bottom are mixed in. The dough will be thick and tacky.
Scoop cookie dough using a #16 cookie scoop into 60 grams sized balls. Gently roll each ball in granulated sugar. I don't roll or pack the dough in my hands, just a ball straight from the cookie scoop.
oz granulated sugar
Space the dough balls about 3-4 inches apart on lined baking sheets. I bake 3-4 cookies at a time, since they will spread some on the tray.
Bake on the middle oven rack for 12-13 minutes until the cookies have mostly flattened but the centers still look puffy and cracks are starting to form. The edges should be set and the centers will flatten as they cool.
These cookies should bake pretty uniform and round, but if you happen to have one that is slightly misshapen just give a cookie scoot with a round biscuit cutter or cup that's slightly larger, moving in a circular motion around the warm cookie.
Set pan on a cooling rack for 5 minutes before carefully transferring cookies directly onto the wire rack to cool completely. Repeat with remaining dough. Baked cookies should be 3.5 to 4-inches wide.
Dark Chocolate Dip
Chop the dark chocolate bar and place in a microwave safe medium bowl. Heat in 30 second intervals, stirring in between until melted.
oz 70% dark chocolate bar
Dip a cooled cookie halfway into the melted dark chocolate and place on parchment paper. Allow the chocolate to fully set before stacking. I place my dipped cookies on a tray and refrigerate them for about 30 minutes to firm the chocolate coating.