Chocolate Gingerbread Cookies | Two Cups Flour

Two Cups Flour

Name: Chocolate Gingerbread Cookies
Prep time: 5 min
Cook time: 16 min
Total time: 21 min
Yield: 14
Cuisine: American
Ingredients: Gold Medal All Purpose Flour with Resealable Bag; Dorot Gardens Crushed Ginger; McCormick Gourmet™ Organic Ground Saigon Cinnamon; O Organics Nutmeg, Organic, Ground; SIGNATURE SELECTS Ground Cloves; Reich Family Kitchen Cocoa Bombs; Arm & Hammer Fridge-N-Freezer Baking Soda; David's Kosher Salt; Challenge Butter, Unsalted, European Style; SIGNATURE SELECTS Sugar, Light Brown; SIGNATURE SELECTS Molasses, Original, Unsulphured; Pete and Gerry’s Organic Eggs Eggs, Organic, Free Range, Large; Lindt Excellence 90% Cocoa Supreme Dark Chocolate Bar; Chun Guang Hard Candy, Ginger, Coconut

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Chocolate Gingerbread Cookies

Serves 145 mins prep16 mins cook

Soft Chocolate Gingerbread Cookies made with molasses, pumpkin spice, dark cocoa, and light brown sugar. 

0 servings

What you need

Gold Medal All Purpose Flour with Resealable Bag

cup all purpose flour

tsp ground ginger

McCormick Gourmet™ Organic Ground Saigon Cinnamon

tsp ground cinnamon

tsp ground nutmeg

tsp ground clove

cup cocoa powder

Arm & Hammer Fridge-N-Freezer Baking Soda

tsp baking soda

tsp kosher salt

Challenge Butter, Unsalted, European Style

tbsp unsalted butter

cup light-brown sugar

SIGNATURE SELECTS Molasses, Original, Unsulphured

cup molasses

organic eggs

Lindt Excellence 90% Cocoa Supreme Dark Chocolate Bar

cup dark chocolate

cup candied ginger

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Instructions


1 Preheat Oven to 350 F (180 C). Line two cookies sheets with parchment paper.
2 Whisk together flour, ginger, cinnamon, nutmeg, cloves, cocoa, baking soda, and salt in a medium bowl and set aside.
3 In bowl of stand mixer beat together the butter and brown sugar, using paddle attachment at medium high speed until fluffy. About 2-3 minutes.
4 Scrape sides and bottom of mixer bowl with spatula and again as needed.
5 Pour molasses and eggs into stand mixer, mixing until combined.
6 Slowly spoon dry mixture into wet, continuing on medium speed until a cookie dough is formed. Add chopped chocolate and ginger, mix to combine.
7 Scoop cookie dough with 2 Tbsp Ice Cream scoop onto cookie sheet. Spacing 2 inches apart.
8 Bake for 15-17 minutes until cookies have flattened and edges are beginning to harden.
9 Set cookies on cooling rack for 5 minutes before eating.

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