Chocolate Gingerbread Cookies

Many normal schools do not have to open for Saturdays. However, the school system I work for decided to tack two Saturdays to the schedule to make up for a couple of snow days. The upside is that we get out June 23, the downside is that I worked 12 out of 13 days. That’s a lot of days with children. Other people’s children. Seventh grade hormone-driven babies.

To ease the Saturdays I baked. That always makes everything better.

For this Saturday school day I pulled out one of my homerun hitters– chewy chocolate gingerbread cookies.

There is fresh ginger, ground ginger, cloves and chocolate. They have a bite to the taste, but that is balanced with the sweetness of the chocolate.

The crisp exterior created by the sugar contrasts the chewy center. I was happy that one of my co-workers emailed to let me know that these cookies “rock”.

Chocolate Gingerbread Cookies
adapted from

7 oz. semisweet chocolate
1 1/2 cups plus 1 tablespoon all-purpose flour
1 1/4 teaspoons ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1 tablespoon unsweetened Dutch-process cocoa powder
8 tablespoons (1 stick) unsalted butter, brought to room temperature
1 tablespoon freshly grated ginger
1/2 cup dark-brown sugar, packed
1/4 cup unsulfured molasses
1 teaspoon baking soda
1/4 cup sugar in the raw or natural sugar


Line two baking sheets with parchment. Chop chocolate into 1/4-inch chunks; set aside. In a medium bowl, sift together flour, ground ginger, cinnamon, cloves, nutmeg, and cocoa.

In the bowl of an electric mixer, fitted with the paddle attachment, beat butter and grated ginger until whitened, about 4 minutes. Add brown sugar; beat until combined. Add molasses; beat until combined.

In a small bowl, dissolve baking soda in 1 1/2 teaspoons boiling water. Beat half of flour mixture into butter mixture. Beat in baking-soda mixture, then remaining half of flour mixture. Mix in chocolate; turn out onto a piece of plastic wrap. Pat dough out to about 1 inch thick; seal with wrap; refrigerate until firm, 2 hours or more.

Heat oven to 325 degrees. Roll dough into 1 1/2- inch balls; place 2 inches apart on baking sheets. Refrigerate 20 minutes. Roll in granulated sugar. Bake until the surfaces crack slightly, 10 to 12 minutes. Let cool 5 minutes; transfer to a wire rack to cool completely.

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