From Denny: Do you love gingerbread? Here's a chance to make a smaller version in cookie form to delight your friends, family and guests at holiday gatherings. The beauty of this cookie recipe is that it's a wonderful surprise of gingerbread combined with chocolate!
If your local store doesn't carry the Swedish pearl sugar then just dust with regular refined sugar or some sprinkles. This recipe is a fun twist on the holiday favorite of gingerbread from King Arthur Flour. Also, left in their links to various ingredients and products they sell on the site for you to check out if you wish. What I enjoyed most was reading the many reviews which I thought you would find useful too.
Make some merry this holiday season! Jingle Jingle!
Chocolate Gingerbread Cookies
King Arthur Flour: "These gingerbread cookies have all the chew of your favorite molasses cookie and, for an added bonus, surprise you with bursts of melted chocolate. We like them served warm from the oven, but they'll stay soft and chewy for several days when stored in an airtight container."
- Hands-on time: 10 mins. to 15 mins.
- Baking time: 10 mins. to 12 mins.
- Total time: 25 mins. to 32 mins.
- Yield: 30 to 32 cookies
Tips from our bakers
- Don't have mini chips? Try pulsing the same quantity of chunks or chips in a food processor. The uneven pieces of chocolate will make each bite a different chocolate experience.
Yield: 30 to 32 cookies
Ingredients:
- 1 3/4 cups King Arthur Unbleached All-Purpose Flour
- 1 teaspoon baking soda
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1 tablespoon King Arthur All-Purpose Baking Cocoa, or Dutch-process cocoa
- 1/2 cup (8 tablespoons) unsalted butter, at room temperature
- 1/2 cup packed dark brown sugar
- 1/2 cup molasses
- 1 cup semisweet chocolate mini chips
- 5 tablespoons Swedish pearl sugar
2) Combine the flour, baking soda, spices, salt, and cocoa.
3) In a separate bowl, beat the butter with the sugar until light and creamy.
4) Add the molasses and beat until combined.
5) Beat in the dry ingredients, then stir in the chips.
6) Scoop the dough a tablespoon at a time; a tablespoon cookie scoop works well here. Roll the top portion of each dough ball in pearl sugar.
7) Place the unbaked cookies 1-1/2" apart, sugar side up, onto the prepared baking sheets.
8) Bake the cookies for 10 to 12 minutes, until their surface begins to crack. Remove from the oven, cool on the pan for 5 minutes, then transfer the cookies to a rack to cool completely.
Santa Jingle Queen Duvet
Reviews from King Arthur Flour site:
- Delicious! When fresh out of the oven, the cookies are an amazing confluence of textures. The cookies themselves are pillowy soft, interspersed with gooey nips of chocolate, and the sugar crystal topping adds a wonderful crunch. The taste as well is quite delicious, almost overwhelmingly rich and very complex in tone.
- I have made these many times & always get rave reviews. Instead of all choc chip I use 50/50 choc chip & toffee bits. I have also made them into sandwich cookies using a little vanilla buttercream in the middle, takes them to a whole new level of yummy :)
- These cookies are fun to make, the kids love rolling cookies in sugar and they are very tasty. The chocolate really compliments the gingerbread flavor.
- I used bittersweet chips and added 5T minidiced crystalized ginger for more intensity. These have layers of flavors in your mouth like a fine wine.
- Awesome!! Even my husband who is not a gingerbread fan liked these! They were very easy to make and came out beautiful. I will be making another batch of these for sure. I love the slight crunch of the top and the soft chewy middle. Just delicious!
- I have made these cookies three times now. They take just an hour (assuming you have your butter softened) from start to eating time. They are gorgeous and delicious. The pearl sugar adds a very nice crunchy texture. Bravo to the creator of these cookies!
- This cookie was absolutely delicous. I used two chopped up Valrhona bittersweet chocolate bars instead of chips which I think made it even better. Also I used coarse sugar instead of pearl sugar and they were fine but I think I will order pearl sugar for next time.
- This recipe is easy to prepare with fabulous results! The texture of the cookies is perfect - crunchy on the outside and gooey chocolate on the inside. The spices, molasses, & chocolate make for a wonderful, complex taste. This recipe easily doubles.
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