My Favorite Gingerbread Cookies

A chewy, chocolate gingerbread cookie is a welcome addition to any holiday cookie platter. This cookie dough is very simple to make and can be stored in the freezer until ready to bake, as you prepare for the holiday season. I like to form into cookie dough balls before they go in the freezer, that way when the craving strikes, I can bake one or two off at a time and enjoy a fresh, warm cookie straight from the oven.

My Favorite Gingerbread Cookies

Prep Time 25 minutes
Cook Time 12 minutes
Adapted from Martha Stewart
A chewy, chocolate gingerbread cookie is a welcome addition to any holiday cookie platter. This cookie dough is very simple to make and can be stored in the freezer until ready to bake, as you prepare for the holiday season. I like to form into cookie dough balls before they go in the freezer, that way when the craving strikes, I can bake one or two off at a time and enjoy a fresh, warm cookie straight from the oven.
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Course Dessert
Servings 2 dozen

Ingredients
 

  • 1 ½ cups (190 grams) all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • ¼ teaspoon fresh grated nutmeg or ground nutmeg
  • ¼ teaspoon ground cloves
  • ¼ teaspoon salt
  • 1 tablespoon cocoa powder
  • 1 teaspoon baking soda
  • 8 tablespoons (1 stick) unsalted butter, at room temperature
  • ½ cup (100 grams) dark brown sugar
  • 2 teaspoons freshly grated ginger
  • ¼ cup molasses, not blackstrap
  • 1 cup good quality bittersweet chocolate chunks or large chips

Instructions
 

  • Sift the dry ingredients together (flour through baking soda) and whisk to ensure even distribution.
  • In a stand mixer, beat the butter and brown sugar together using the paddle attachment for 4-5 minutes. Add the grated ginger and molasses. Scrape the sides of the bowl, and beat again to make sure it is all combined well.
  • Add the flour to the mixer and mix on slow speed until just incorporated. Scrape the bowl again and mix to make sure it's all combined, then stir in the chocolate chips Remove the dough to a sheet of plastic wrap, flatten into a 1 inch disc, wrap and refrigerate for 1-2 hours. (At this point you can freeze the dough as well. Thaw in the refrigerator overnight before proceeding).
  • Preheat your oven to 325 F. Form the cookies into 1 ½ inch balls and place on a parchment lined baking sheet two inches apart. Refrigerate while you form the rest of the cookies.
  • Bake for 12 minutes, until they are cracked on the top. Remove from the oven and let cool on the pan for 5 minutes before removing to a cooling rack. Cookies will keep, stored at room temperature, for up to a week.

Notes

*You can roll the cookies in granulated sugar before baking to give them a festive and attractive appearance. 
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