Soft, chewy chocolate gingerbread cookies!
Made with dark chocolate, cocoa powder, and fresh ginger.
When I bake these chocolate gingerbread cookies, the entire kitchen smells of wintry spices.
Irvin Lin
It’s impossible not to feel like the holidays have arrived.
Most gingerbread and gingersnap cookies dont quite have enough gingery snap to them for me.
My solution is to use actual fresh-grated ginger in the dough.
Irvin Lin
The fresh ginger also gives the cookies a warm heat that makes a great contrast to the earthier chocolate.
The ingredient list for these cookies may seem daunting, but dont worry.
The dough is soft and you oughta chill it to be able to handle it.
Irvin Lin
Looking for more cookies for your cookie tray?
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It will give the cookies an overwhelming bitter flavor.
Irvin Lin
Cream the ingredients together until they form a uniform colored paste that clings to the side of the bowl.
Add the molasses and fresh grated ginger and beat to incorporate.
Add the flour and cocoa, and beat until you see no more dry streaks of flour.
Irvin Lin
Add the chocolate chips and mix until they are evenly distributed in the dough.
Scrape the dough onto a piece of plastic wrap.
The dough will be soft and sticky.
Irvin Lin
Flatten the dough until it is about 1-inch thick then tightly wrap with the plastic wrap.
Refrigerate the dough for 2 hours or overnight.
Line two baking sheets with parchment paper or silicon baking sheets.
Irvin Lin
Place the white granulated sugar in a small bowl.
Transfer to the baking sheet and repeat with the remaining dough, spacing each ball slightly apart.
Place the baking sheets with the cookie dough balls in the refrigerator for 20 minutes.
Irvin Lin
While the dough is chilling, preheat the oven.
These cookies will keep for about 5 to 7 days in a sealed container at room temperature.
