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Chewy Chocolate Gingerbread Cookies

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Say hello to the perfect holiday cookie. These fudgy chocolate gingerbread cookies have the most incredible texture and the perfect amount of spice. Plus, they come together in a pinch and stay soft for DAYS, so they’re perfect for Christmas cookie boxes!

 

Say hello to the perfect holiday cookie. These fudgy chocolate gingerbread cookies have the most incredible texture and the perfect amount of spice. Plus, they come together in a pinch and stay soft for DAYS, so they’re perfect for Christmas cookie boxes!

  • Author: Sofi | Broma Bakery
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Total Time: 45 minutes
  • Yield: 14 cookies
  • Category: dessert
  • Method: oven
  • Cuisine: american
  • Author: Sofi | Broma Bakery
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Total Time: 45 minutes
  • Yield: 14 cookies
  • Category: dessert
  • Method: oven
  • Cuisine: american
Units:

Ingredients

  • 3/4 cup Countryside Creamery Sweet Cream Unsalted Butter
  • 3/4 cup Simple Nature Organic Brown Sugar
  • 1/3 cup molasses
  • 2 teaspoons pure vanilla extract
  • 1 large egg, room temperature
  • 1/2 cup cocoa powder
  • 2 2/3 cup all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 2 teaspoons ground cinnamon
  • 2 teaspoons ground ginger
  • 1/2 teaspoon ground cloves
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 1/3 cup Simply Nature Organic Cane Sugar, for rolling the cookies

Instructions

    1. Preheat the oven to 350°F and line two cookie sheets with parchment paper. Set aside.
    2. In a stand mixer fit with the paddle attachment, beat the butter and sugar together until light and fluffy, about 2 minutes.
    3. Add the molasses and vanilla extract and mix until combined.
    4. Add the egg. Beat well.
    5. In a separate bowl, stir together the cocoa, flour, baking soda, baking powder, 2 teaspoons of the cinnamon, ginger, cloves, nutmeg and salt.
    6. Add the dry ingredients to the wet and beat until combined and no streaks of flour remain.
    7. Use a 1.5 ounce cookie scoop to scoop out rounded cookies. Roll the cookies in the cane sugar if desired and place two inches apart onto the prepared cookie sheets.
    8. Bake for 12 minutes, or until the cookies have puffed up and crinkled and are set on the edge, but still gooey in the middle. Allow to cool completely before using a spatula to transfer to a wire rack. Enjoy!