Gingerbread Chocolate Cookies
These delightful cookies combine the warm, spicy flavor of traditional gingerbread with the rich taste of chocolate, creating a perfect harmony of flavors that is especially suitable for the festive season.
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
Wet Ingredients
- 3/4 cup unsalted butter, softened Make sure it's at room temperature.
- 1 cup brown sugar Packed brown sugar is recommended.
- 1/2 cup granulated sugar
- 1/2 cup molasses
- 1 large egg
- 1 teaspoon vanilla extract
Add-ins
- 1 cup chocolate chips You can use dark or milk chocolate chips.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, whisk together the all-purpose flour, baking soda, salt, ground ginger, cinnamon, cloves, and nutmeg.
- In a separate bowl, beat the softened unsalted butter, brown sugar, and granulated sugar until light and fluffy, about 3-5 minutes.
- Add the molasses, egg, and vanilla extract to the butter and sugar mixture and mix until just combined.
- Gradually add the dry ingredients to the wet mixture, stirring gently until combined, and then sift in the cocoa powder, folding in the chocolate chips.
Baking
- Use a spoon or cookie scoop to drop spoonfuls of dough onto a lined baking sheet, leaving space between each dollop.
- Bake for 10-12 minutes until the edges are set but the centers remain soft.
- Allow the cookies to cool on the tray for a few minutes before transferring to a wire rack to cool completely.
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Notes
For thicker cookies, chill the dough in the refrigerator for about 30 minutes before baking. Store cookies in an airtight container at room temperature for up to a week, or freeze for up to three months.