Chewy Chocolate Gingerbread Cookies
These cookies are perfect for the holidays with warm spices like cinnamon, ginger, nutmeg, and cloves. But honestly, they are too good to eat just once a year!*Adapted from Martha Stewart's Cookies
Servings 2 dozen
Ingredients
- 1 ½ cups + 1 tablespoon flour
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 1 ¼ teaspoon ground ginger
- 1 teaspoon cinnamon
- ¼ teaspoon ground cloves
- ¼ teaspoon ground nutmeg
- 1 tablespoon unsweetened cocoa
- 8 tablespoons butter, softened
- 1 tablespoon grated fresh ginger
- ½ cup brown sugar, packed
- ¼ cup molasses
- 7 ounces chocolate chips, semisweet or dark chocolate
For Rolling Dough:
- ¼ cup granulated sugar
Instructions
- In a medium bowl, combine the flour, baking soda, salt, ground ginger, cinnamon, cloves, nutmeg, and cocoa. Set aside.
- In a large bowl of an electric mixer, beat the butter and freshly grated ginger. Add the brown sugar, and beat on medium-low just until combined.
- Add molasses, and beat just until combined.
- Add the flour mixture to the butter mixture and combine. Do not over mix.
- Stir in the chocolate chips by hand.
- Turn dough out onto a piece of plastic wrap. Pat the dough out to about 1 inch thick. Seal with plastic wrap, and refrigerate for about 2 hours.
- Preheat oven to 325°F. Line baking sheets with parchment paper, or use a silicone pan liner.
- Roll dough into 1 ½ inch balls, then roll in sugar. Bake for 13 to 15 minutes. **If the cookies are too round for your preference, as soon as you take the pan out of the oven, take a drinking glass and press each cookie gently to flatten slightly.
- Allow the cookies to rest for 3 minutes before moving to a cooling rack.
- Store in an airtight container for up to 5 days.