11 November 2013

Holiday Recipe: Chocolate Gingerbread Cookies

Recipe photo

From Denny:  Do you love gingerbread?  Here's a chance to make a smaller version in cookie form to delight your friends, family and guests at holiday gatherings.  The beauty of this cookie recipe is that it's a wonderful surprise of gingerbread combined with chocolate! 

If your local store doesn't carry the Swedish pearl sugar then just dust with regular refined sugar or some sprinkles.  This recipe is a fun twist on the holiday favorite of gingerbread from King Arthur Flour.  Also, left in their links to various ingredients and products they sell on the site for you to check out if you wish.  What I enjoyed most was reading the many reviews which I thought you would find useful too.

Santa Jingle Clutch Bag

Make some merry this holiday season! Jingle Jingle!

Chocolate Gingerbread Cookies

King Arthur Flour:  "These gingerbread cookies have all the chew of your favorite molasses cookie and, for an added bonus, surprise you with bursts of melted chocolate. We like them served warm from the oven, but they'll stay soft and chewy for several days when stored in an airtight container."

From:  King Arthur Flour - ingredients list available in ounces or grams as well as volume

Hands-on time:  10 mins. to 15 mins.

Baking time:  10 mins. to 12 mins.

Total time:  25 mins. to 32 mins.

Yield:  30 to 32 cookies

Tips from our bakers

  • Don't have mini chips? Try pulsing the same quantity of chunks or chips in a food processor. The uneven pieces of chocolate will make each bite a different chocolate experience.

Yield:  30 to 32 cookies



1) Preheat the oven to 325°F. Line two baking sheets with parchment paper, or grease lightly.

2) Combine the flour, baking soda, spices, salt, and cocoa.

3) In a separate bowl, beat the butter with the sugar until light and creamy.

4) Add the molasses and beat until combined.

5) Beat in the dry ingredients, then stir in the chips.

6) Scoop the dough a tablespoon at a time; a tablespoon cookie scoop works well here. Roll the top portion of each dough ball in pearl sugar.

7) Place the unbaked cookies 1-1/2" apart, sugar side up, onto the prepared baking sheets.

8) Bake the cookies for 10 to 12 minutes, until their surface begins to crack. Remove from the oven, cool on the pan for 5 minutes, then transfer the cookies to a rack to cool completely.

Santa Jingle Queen Duvet

Santa Jingle Queen Duvet

Reviews from King Arthur Flour site:

  • LC from NJ
  • Delicious! When fresh out of the oven, the cookies are an amazing confluence of textures. The cookies themselves are pillowy soft, interspersed with gooey nips of chocolate, and the sugar crystal topping adds a wonderful crunch. The taste as well is quite delicious, almost overwhelmingly rich and very complex in tone.

  • Pamela H from Ford City, PA
  • I have made these many times & always get rave reviews. Instead of all choc chip I use 50/50 choc chip & toffee bits. I have also made them into sandwich cookies using a little vanilla buttercream in the middle, takes them to a whole new level of yummy :)
  • Rolling_In_Dough from KAF Community
  • These cookies are fun to make, the kids love rolling cookies in sugar and they are very tasty. The chocolate really compliments the gingerbread flavor.
  • bob from KC
  • I used bittersweet chips and added 5T minidiced crystalized ginger for more intensity. These have layers of flavors in your mouth like a fine wine.
  • Lisa from Greensboro, NC
  • Awesome!! Even my husband who is not a gingerbread fan liked these! They were very easy to make and came out beautiful. I will be making another batch of these for sure. I love the slight crunch of the top and the soft chewy middle. Just delicious!
  • Rebecca from Illinois
  • I have made these cookies three times now. They take just an hour (assuming you have your butter softened) from start to eating time. They are gorgeous and delicious. The pearl sugar adds a very nice crunchy texture. Bravo to the creator of these cookies!
  • Karen from Boston
  • This cookie was absolutely delicous. I used two chopped up Valrhona bittersweet chocolate bars instead of chips which I think made it even better. Also I used coarse sugar instead of pearl sugar and they were fine but I think I will order pearl sugar for next time.

  • Jenifer from Pittsford, NY
  • This recipe is easy to prepare with fabulous results! The texture of the cookies is perfect - crunchy on the outside and gooey chocolate on the inside. The spices, molasses, & chocolate make for a wonderful, complex taste. This recipe easily doubles.

Santa Jingle Woven Throw Pillow

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