Gear up for your holiday celebrations with these chocolate gingerbread cookies. Different from the classic gingerbread man, adding bittersweet chocolate chips to this recipe elevates the flavor and provides the perfect fusion of rich cocoa and warm holiday spice. Save this recipe for your next holiday cookie swap.
Makes 60 cookies
2 cups all-purpose flour
1 cup plus 1 tablespoon cake flour
2½ teaspoons ground ginger
1 teaspoon ground cinnamon
½ teaspoon ground cloves
½ teaspoon ground nutmeg
1 teaspoon baking soda
½ teaspoon sea salt
2 tablespoons plus 1 teaspoon cocoa powder
1 cup butter
2 tablespoons freshly grated ginger
1 packed cup brown sugar
1 cup molasses
1 teaspoon vanilla extract
2 cups chocolate chips (Clifford recommends bittersweet Ghirardelli chips)
Turbinado sugar for sprinkling
- Arrange rack in center of oven and preheat to 325 degrees. Line two baking sheets with parchment paper or baking mats.
- In a medium bowl, sift together flours, ground spices, baking soda, sea salt, and cocoa powder. Set aside.
- In bowl of a stand mixer fitted with paddle attachment, beat butter and fresh ginger until light and fluffy, about 4-5 minutes, pausing mixer to scrape down sides of bowl as needed. Add brown sugar and continue beating until combined. Pause and scrape down sides of bowl. Add molasses and vanilla. Beat, scraping down sides of mixture as needed, until combined.
- Stop mixer. Add half of dry ingredients to butter mixture; resume mixing until just combined. Add remaining dry ingredients and scrape down sides of bowl before mixing one last time until just combined. Stir in chocolate chips.
- Using a medium cookie scoop, form 1½-inch balls of cookie dough. Line prepared baking sheet, leaving 2 inches between each cookie. Flatten cookie dough slightly using hand or spatula. Sprinkle with turbinado sugar. Bake for 11-13 minutes, rotating halfway through.
Recipe ByFrom Cary Clifford of Camino Bakery in Winston-Salem, North Carolina