Soft Chocolate Gingerbread Cookies

By | December 7, 2012
Soft Chocolate Gingerbread Cookies


Oh my gosh these cookies are good!  I however can not take any credit at all for their yumminess.  I found the recipe on soft chocolate gingerbread cookies at Eat This House and had to give it a try.  I made the recipe exactly the same as hers did not make any changes at all (well except I used color sugar and sprinkles for Christmas), and they are so good.  I have had a hard time not eating these, so I am a little glad that I will be leaving town tomorrow and I am sure by the time I get back the cookies will be gone.

The reason I picked this recipe to try is because it is not your normal Christmas cookie recipe.  I have to say I am starting to get a little tired of the same old cookies each year so this year I have been trying new things like my Chocolate Covered Oreos.  Another reason I wanted to make these is because they are soft and chewy.  I LOVE soft chewy cookies and all other Ginger bread cookies I have tried are hard and crunchy.  It is so hard to savor each bite of a delicious cookie when it is crunchy and not melt in your mouthy.

Well anyway I highly recommend you make these cookies, I promise they will be a hit and you will LOVE them.  And even if you are not a fan of gingerbread cookies you will like these.  The chocolate takes a little of the ginger taste away.  The only thing I think I would change next time around is to not use so many chocolate chips.  They were a little too chocolatey if that even makes sense, I mean how can anything be too chocolatey right?

Ingredients

1 heaping cup semisweet chocolate chips
1 1/2 cups plus 1 tablespoon all-purpose flour
1 1/2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon all spice
1/4 teaspoon nutmeg
1 tablespoon cocoa powder
1 stick unsalted butter
1/2 cup brown sugar, packed
1/2 cup unsulfured molasses
1 teaspoon baking soda
1 1/2 teaspoons boiling water
Red & Green Sugar (and any other sprinkles you want)

Directions

In medium bowl, sift together flour, ginger, cinnamon, all spice, nutmeg, and cocoa.
 In bowl beat butter until whitened, about 3 minutes. Beat in brown sugar, mixing until combined.
 Pour in molasses and beat until combined. Beat in 1/2 of the flour mixture
In a separate bowl, dissolve baking soda in 1 1/2 teaspoons boiling water then beat in to batter.
 Beat in the rest of your flour mixture then stir in your chocolate chips
Place dough onto a piece of plastic wrap. Pat into a 1 inch thick rectangle, seal the plastic wrap, and refrigerate until firm (at least two hours).
Heat oven to 325 degrees. Cut dough into 24 equal parts using a serrated knife.
 Roll each square into a ball, roll each ball in granulated sugar, then place on baking sheet and flatten slightly.
 Bake cookies until the surfaces crack slightly, 10 to 12 minutes. Let cool on pan for 5 minutes, then transfer to wire rack.

Eat and Enjoy these Delicious Cookies!

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5 thoughts on “Soft Chocolate Gingerbread Cookies

  1. Erin D

    These sound like my daughter’s dream cookies. Molasses AND chocolate? We’re going to have to try them – thanks for sharing!

    Following you over from Inspire Me Monday.

    Reply
  2. Cari Baumbach

    These sound and look delicious. I too am a fan of south and chewy cookies. The best chocolate chip cookies I’ve ever found are from Alton Brown his “Chewy” recipe is absolutely divine. God bless the food network and Alton Brown’s yummy cookies. I’ll give these cookies a try. I can’t wait to taste them.

    Cari @ Reach For The Star Berries
    Reach For The Star Berries

    Reply

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