Gingerbread Chocolate Cookies

Follow our step-by-step guide on how to make Gingerbread Chocolate Cookies.

1. Step 1

   Preheat your oven to 325°F (165°C) and line two baking sheets with parchment paper.

2. Step 2

   Chop the semisweet chocolate into 1/4-inch chunks and set aside.

3. Step 3

   In a medium bowl, sift together 1 1/2 cups of flour, cocoa powder, ground ginger, cinnamon, cloves, and nutmeg.

4. Step 4

   In a stand mixer fitted with a paddle attachment, beat the unsalted butter and freshly grated ginger together until the mixture is light and fluffy, about 4 minutes.

5. Step 5

   Add the dark brown sugar to the butter mixture and beat until well combined. Then, mix in the unsulphured molasses until fully incorporated.

6. Step 6

   Dissolve the baking soda in the boiling water, then add half of the flour mixture to the butter mixture. Mix well, followed by the baking soda mixture, and then the remaining flour mixture. Finally, fold in the chopped chocolate.

7. Step 7

   Transfer the dough onto a piece of plastic wrap, pat it into a 1-inch thick disk, and seal it. Refrigerate for at least 2 hours until firm.

8. Step 8

   Once chilled, roll the dough into 1 1/2-inch balls and place them 2 inches apart on the prepared baking sheets. Refrigerate the balls for 20 minutes.

9. Step 9

   Roll each ball in white sugar before baking.

10. Step 10

    Bake in the preheated oven for 10 to 12 minutes, or until the surfaces crack slightly. Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.