Chewy Chocolate Gingerbread Cookies
A supremely soft and thick gingerbread cookie recipe featuring a double dose of ginger and rich Dutch-process cocoa for a perfect holiday treat.
Ingredients
2 ¼ cups all-purpose flour
¼ cup Dutch-process cocoa powder
1 teaspoon baking soda
1 ¼ teaspoons ground ginger
1 teaspoon ground cinnamon
½ teaspoon fine sea salt
¼ teaspoon ground nutmeg
¼ teaspoon ground cloves
1 stick unsalted butter, slightly cooled
1 tablespoon peeled and freshly grated ginger
½ cup dark brown sugar, lightly packed
½ cup unsulphured molasses
1 large egg, room temperature
1 teaspoon pure vanilla extract
8 ounces semisweet chocolate chips, divided
½ cup granulated sugar, for rolling
Instructions
1. Preheat the oven to 325°F (160°C). Line two standard baking sheets with parchment paper.
2. In a medium bowl, thoroughly whisk together all the measured flour, cocoa powder, baking soda, ground spices, and salt. Set aside.
3. In the bowl of a stand mixer, beat the slightly firm butter and the fresh grated ginger on medium speed for two minutes until fragrant.
4. Add the dark brown sugar and continue beating for 2 to 3 minutes until the mixture is lighter and fluffy.
5. Pour in the molasses, then the egg and vanilla extract, beating until homogenous.
6. With the mixer on low speed, gradually incorporate the dry ingredient mixture until just combined. Fold in three-quarters of the chocolate chips.
7. Use a 1 ½ tablespoon scoop to portion and roll the dough balls in granulated sugar. Dot with remaining chocolate chips.
8. Bake for exactly 10 minutes, or until the edges are set.
9. Allow the cookies to cool directly on the hot baking sheets for a full 5 minutes before transferring to a wire rack.
Notes
Use Dutch-process cocoa for the richest color and flavor.
For maximum chewiness, do not overbake the cookies.
Cookies can be frozen for up to 1 month after scooping and rolling.