Chocolate Gingerbread Cookies
Simple cookies made rich with molasses and gingerbread spices.
Equipment
- Stand Mixer
- Cookie Scoop
- Baking Sheets
- Mixing Bowls
Ingredients
- 2 Cups Flour
- ½ Cup Cocoa Powder
- 1½ Tsp Baking Soda
- 1 Tsp Ginger
- 1 Tsp Cinnamon
- ¼ Tsp Cloves
- ½ Cup Brown Sugar
- ½ Cup White Sugar
- ¾ Cup Butter
- ⅓ Cup Molasses
- 1 Egg Room temp
- 1 Tsp Vanilla Extract
- Extra Sugar For coating the cookie balls
Instructions
- Preheat your oven to 325℉. If you want, line your baking sheets with parchment paper or a silicone baking mat.
- Sift the flour and whisk it with baking soda, ginger, cinnamon, and cloves.
- In a stand mixer, beat together the brown sugar, white sugar, and butter until it's fluffy and combined. Add the molasses and mix it in well, then do the same with the egg and vanilla.
- Slowly add in the flour mix while mixing on low, until it just combines. Try not to overmix to avoid tougher cookies.
- Scoop the dough and roll it in balls of about 1-2 tablespoons each. Roll each ball in extra sugar (I added some sprinkles to mine too), then place them on your baking sheet and flatten them. They'll spread a tiny bit when cooking, but not a lot.
- Bake the cookies for about 10 minutes, until they start to crack. Let them cool for about 10 minutes on the baking sheets, then transfer to a cooling rack to finish if you want.