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12 Ratings
5 star values:
3
4 star values:
1
3 star values:
4
2 star values:
4
1 star values:
0
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Chocolate Gingerbread
Recipe Summary
Yield: Makes about 3 dozen cookies
Ingredients
Ingredient Checklist
7 ounces best-quality semisweet chocolate
1 1/2 cups all-purpose flour
1 1/4 teaspoons ground ginger
1 teaspoon baking soda
1 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1 tablespoon cocoa powder
8 teaspoons (1 stick) unsalted butter, room temperature
1 tablespoon freshly grated ginger
1/2 cup dark-brown sugar, packed
1/4 cup granulated sugar, for rolling
1/4 cup unsulfured molasses
Gallery
Chocolate Gingerbread
Recipe Summary
Yield: Makes about 3 dozen cookies
Gallery
Chocolate Gingerbread
Chocolate Gingerbread
Chocolate Gingerbread
Recipe Summary
Yield: Makes about 3 dozen cookies
Recipe Summary
Yield: Makes about 3 dozen cookies
Yield: Makes about 3 dozen cookies
Makes about 3 dozen cookies
Ingredients
Ingredients
- 7 ounces best-quality semisweet chocolate
- 1 1/2 cups all-purpose flour
- 1 1/4 teaspoons ground ginger
- 1 teaspoon baking soda
- 1 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 1 tablespoon cocoa powder
- 8 teaspoons (1 stick) unsalted butter, room temperature
- 1 tablespoon freshly grated ginger
- 1/2 cup dark-brown sugar, packed
- 1/4 cup granulated sugar, for rolling
- 1/4 cup unsulfured molasses
Directions
Line two baking sheets with Silpat baking mats, and set aside. Chop chocolate into 1/4-inch chunks; set aside. In a medium bowl, sift together flour, baking soda, ground ginger, cloves, nutmeg, and cocoa.
In the bowl of an electric mixer fitted with the paddle attachment, cream grated ginger and butter until light and fluffy, about 4 minutes. Add brown sugar; beat until combined. Add molasses; beat until combined.
Add the flour mixture in batches until fully incorporated. Mix in chocolate, cover with plastic wrap; refrigerate until firm, 2 hours or more.
Preheat oven to 325 degrees. Place the sugar in a pie plate. Using a 1-ounce ice-cream scoop, scoop the dough into a bowl filled with sugar. Roll each ball of dough in sugar. Bake until surface cracks slightly, 13 to 15 minutes. Let cool for 5 minutes, then transfer to a wire rack to cool completely.
Reviews
Add Rating & Review
12 Ratings
5 star values:
3
4 star values:
1
3 star values:
4
2 star values:
4
1 star values:
0
Reviews
Add Rating & Review
12 Ratings
5 star values:
3
4 star values:
1
3 star values:
4
2 star values:
4
1 star values:
0
Add Rating & Review
12 Ratings
5 star values:
3
4 star values:
1
3 star values:
4
2 star values:
4
1 star values:
0
12 Ratings
5 star values:
3
4 star values:
1
3 star values:
4
2 star values:
4
1 star values:
0
12 Ratings
5 star values:
3
4 star values:
1
3 star values:
4
2 star values:
4
1 star values:
0
- 5 star values:
- 3
- 4 star values:
- 1
- 3 star values:
- 4
- 2 star values:
- 4
- 1 star values:
- 0
All Reviews for Chocolate Gingerbread
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Chocolate Gingerbread
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
