Chocolate Gingerbread Cookies
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.
- Prep time
- 10 min
- Cook time
- 12 min
- Yield
- 31 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 1/4 cups (270g) King Arthur Unbleached All-Purpose Flour
- 1 teaspoon baking soda
- 3 1/2 teaspoons King Arthur Gingerbread Spice, or 2 teaspoons ginger, 1 teaspoon cinnamon, 1/4 teaspoon cloves, and 1/4 teaspoon nutmeg
- 1/2 teaspoon table salt
- 1 tablespoon King Arthur Triple Cocoa Blend, or Dutch-process cocoa
- 8 tablespoons (113g) unsalted butter, at room temperature
- 1/2 cup (106g) dark brown sugar, packed
- 1/2 cup (170g) molasses
- 1 cup (170g) semisweet mini chocolate chips
- 5 tablespoons (71g) Swedish pearl sugar
Instructions
- 1
Preheat the oven to 350°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.