Chocolate Gingerbread Cookies


1¾ cups flour

1 tablespoon cocoa powder

1 teaspoon baking soda

1 teaspoon cinnamon

½ teaspoon ground ginger

½ teaspoon fine sea salt

¼ teaspoon ground cloves

1/8 teaspoon ground nutmeg

½ cup unsalted butter, at room temperature

1 tablespoon freshly grated peeled ginger

½ cup packed dark brown sugar

¼ cup unsulphured molasses

1½ cups dark chocolate chips

Granulated sugar, as needed for rolling

Mix together flour, cocoa powder, baking soda, cinnamon, ground ginger, salt, cloves and nutmeg.

Mix in butter and fresh ginger on medium speed until combined, for 1 minute.

Add brown sugar and mix on medium-high speed until light and fluffy, for 3 minutes.

Add molasses and mix on medium speed until combined.

Add flour mixture to the mixer and mix on low until dough comes together, for 1 minute.

Add chocolate chips and mix to combine, then chill the dough until slightly firm, 15 to 20 minutes.

Preheat the oven to 325, then line two baking sheets with parchment paper.

Roll dough into 1½-inch balls (use a cookie scoop to portion the dough and then roll between your hands), then roll each ball in granulated sugar.

Put dough balls on prepared baking sheets spaced 2 inches apart.

Transfer to oven and bake until surfaces of cookies look crackly, 9 to 11 minutes.

Remove cookies and let cool for 5 minutes on the pan, then place on a wire rack to cool completely. Enjoy!
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