Chocolate Gingerbread Cookies
Prep time
Cook time
Total time
Love, love, love these cookies, perfect for the holidays! Perfectly spiced gingerbread cookies, with chocolate chips and cocoa powder, topped with turbinado sugar for a crunch.
Author: Ruth Guerri
Recipe type: Cookies
Serves: 30
Ingredients
- 2¼ cups of all-purpose flour
- 1 tsp of baking soda
- 2 teaspoons ginger
- 1 teaspoon cinnamon,
- ¼ teaspoon cloves
- ¼ teaspoon nutmeg
- ½ teaspoon salt
- 1 Tbs of Dutch-process cocoa
- ½ cup (8 tablespoons) of unsalted butter, at room temperature
- ½ cup of packed dark brown sugar
- ½ cup of molasses
- 1 cup of semisweet chocolate mini chips
- turbinado sugar
Instructions
- Preheat the oven to 350°F. Line two baking sheets with parchment paper, or grease lightly.
- Combine the flour, baking soda, spices, salt, and cocoa.
- In a separate bowl, beat the butter with the sugar until light and creamy, then add the molasses and beat until combined. Beat in the dry ingredients, then stir in the chips by hand.
- Scoop the dough a tablespoon at a time, roll the top portion of each dough ball in turbinado sugar.
- Place the unbaked cookies 1½" apart, sugar side up, onto the prepared baking sheets.
- Bake the cookies for 15 minutes, until their surface just begins to crack. Remove from the oven, cool on the pan for 5 minutes, then transfer the cookies to a rack to cool completely. Put the coffee on!
Notes
Use mini chocolate chips if you can find them, I used the regular size and thought they were a little large.
