Chocolate Gingerbread Cookies Recipes

CHOCOLATE-GINGERBREAD COOKIES

Steps:

• Line 2 baking sheets with parchment paper. Chop chocolate into 1/4-inch chunks; set aside. Sift 1 1/2 cups plus 1 tablespoon flour, cocoa, ginger, cinnamon, cloves, and nutmeg together in a medium bowl.
• Beat butter and ginger together in the bowl of an electric stand mixer fitted with a paddle attachment until whitened, about 4 minutes. Add brown sugar; beat until combined. Add molasses; beat until combined.
• Dissolve baking soda in boiling water. Beat half of the flour mixture into the butter mixture. Beat in baking soda mixture followed by remaining flour mixture. Mix in chocolate; turn out onto a piece of plastic wrap. Pat dough out to about 1-inch thickness; seal with plastic. Refrigerate until firm, 2 hours or more.
• Preheat the oven to 325 degrees F (165 degrees C).
• Roll dough into 1 1/2-inch balls and place 2 inches apart on the prepared baking sheets. Refrigerate for 20 minutes. Roll in white sugar.
• Bake in the preheated oven until the surfaces crack slightly, 10 to 12 minutes. Let cool for 5 minutes; transfer to a wire rack to cool completely.

CHEWY CHOCOLATE-GINGERBREAD COOKIES

Steps:

• Line two baking sheets with parchment. In a medium bowl, sift together flour, ground ginger, cinnamon, cloves, nutmeg, and cocoa.
• In the bowl of an electric mixer fitted with the paddle attachment, beat butter and grated ginger until lightened, about 4 minutes. Add brown sugar; beat until combined. Add molasses; beat until combined.
• In a small bowl, dissolve baking soda in boiling water. Beat half of flour mixture into butter mixture. Beat in baking-soda mixture, then remaining half of flour mixture. Mix in chocolate; turn out onto a piece of plastic wrap. Pat dough out to about 1 inch thick; seal with wrap. Refrigerate until firm, 2 hours or overnight.
• Heat oven to 325 degrees. Roll dough into 1 1/2- inch balls; place 2 inches apart on prepared baking sheets. Refrigerate 20 minutes. Roll in granulated sugar. Bake until the surfaces crack slightly, 10 to 12 minutes, rotating halfway through. Let cool on sheets 5 minutes, then transfer cookies to a wire rack and let cool completely. Cookies are best the day they are made but can be stored in an airtight container at room temperature up to 5 days.

CHOCOLATE GINGER SHORTBREAD COOKIES

Steps:

• Use a rolling pin to mash the candied ginger into a paste.
• Use a sharp knife to slice the vanilla bean lengthwise. Separate the seeds from the outside skin by scraping the blade of the knife along the inside of the bean. Place the vanilla bean seeds, butter, sugar, egg yolks, and ginger in a medium-size mixing bowl and beat with an electric mixer on low speed until the ingredients are combined, about 1 minute. Combine the baking powder, salt, cocoa powder and flour and add to the butter mixture all at once. Beat on low speed just until combined, about 1 minute. Do not overmix the dough or it will become tough. Remove the dough from the bowl.
• Preheat the oven to 400 degrees F.
• I baked my cookies in a special flexible baking sheet with dome-shaped cavities. Roll the dough into a rope that is about the same diameter as the cookie mold. Use a knife to cut each piece of dough. Press the dough into the mold. Repeat until all of the cavities are filled. Bake 15 to 20 minutes.
• To make the chocolate fans: Use an offset spatula to spread a very thin layer of tempered chocolate onto a piece of marble. Use a spatula to clean away chocolate so you are left with a rectangle shape. Let the chocolate set slightly. Place 1 hand on the handle of the cake triangle and rest your thumb on the blade of the triangle. Push the triangle through the chocolate in strips of about 2 inches. Use your thumb to catch 1 side of the chocolate to create small chocolate fans. Pinch the short side to create the handle of the fan. I colored my fans with my airbrush but you could also use a paintbrush. If using an airbrush, place a few drops of color in the airbrush.
• If using a paintbrush, mix together a few tablespoons of the cocoa butter with a small amount of powdered food color. It will be easier if you use yogurt machine to store and warm your paints. Apply color where you are inspired to do so.
• When the cookies have cooled, use a sharp knife to cut a wedge from the top of each cookie. Position the chocolate fans on top of each cookie.
• Source: Flexible baking pans - any kitchen supply store

CHOCOLATE-STUFFED GINGERBREAD COOKIES

Steps:

• Heat oven to 375°F. Make cookie dough as directed on pouch.
• Shape dough into 20 (1 1/2-inch) balls. Break candy bars into individual rectangles. Press 1 rectangle into center of each cookie, making sure to form dough around chocolate to enclose; reshape into balls. Reserve remaining rectangles for another use. Roll balls in sugar. Place 2 inches apart on ungreased cookie sheet.
• Bake 8 to 10 minutes or until edges are set. Cool on cookie sheet 2 minutes; remove from cookie sheet to cooling rack. Cool completely, about 1 hour. Store covered in airtight container at room temperature.

CHOCOLATE GINGERBREAD COOKIES

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and molasses. Combine flour, cocoa, baking soda, cinnamon, baking powder and salt; gradually add to creamed mixture and mix well. Cover and refrigerate 1 hour or until easy to handle., Preheat oven to 350°. On a lightly floured surface, roll dough to 1/8-in. thickness. Cut with a floured 3-1/2-in. gingerbread boy cookie cutter; place 1 in. apart on ungreased baking sheets. Repeat with remaining dough; chill and reroll scraps., Bake 6-8 minutes or until edges are firm. Remove to wire racks to cool. Ice and decorate as desired.

CHOCOLATE GINGERBREADS

Steps:

• Beat 1 1/4 cups dark brown sugar and 1 stick butter until fluffy, then beat in 1 egg and 1 teaspoon vanilla, 1/4 cup molasses, 2 tablespoons minced crystallized ginger and a large pinch each of ground cinnamon and cloves with the egg. Whisk 1 1/2 cups flour, 1/2 cup Dutch-process cocoa powder, 3/4 teaspoon salt and 3/4 teaspoon baking soda; stir into the butter mixture. Do not chill. Drop by tablespoonfuls, sprinkle with coarse sugar and bake 8 to 12 minutes at 350 degrees.

CHOCOLATE-GINGERBREAD COOKIES

Steps:

• Heat oven to 350°F.
• Microwave 3 oz. chocolate and COOL WHIP in medium microwaveable bowl on HIGH 1 to 1-1/2 min. or until chocolate is completely melted and mixture is well blended, stirring after each minute. Reserve for later use.
• Melt remaining chocolate as directed on package. Whisk eggs, oil and molasses in large bowl until blended. Stir in melted chocolate. Add dry cake mix and ginger; mix well.
• Roll dough into 76 balls, using about 1 tsp. dough for each ball. Place, 1 inch apart, on parchment-covered baking sheets.
• Bake 8 to 9 min. or just until centers are set. (Tops will be cracked.) Cool on baking sheets 3 min. Remove to wire racks; cool completely.
• Spoon reserved COOL WHIP mixture into resealable plastic bag; seal bag. Cut small piece off one bottom corner of bag; use to pipe about 1 tsp. COOL WHIP mixture onto bottom side of each of 38 cookies. Cover with remaining cookies, top sides up, to make 38 sandwiches. Sift powdered sugar over cookies.

CHOCOLATE GINGERBREAD

Steps:

• Line two baking sheets with Silpat baking mats, and set aside. Chop chocolate into 1/4-inch chunks; set aside. In a medium bowl, sift together flour, baking soda, ground ginger, cloves, nutmeg, and cocoa.
• In the bowl of an electric mixer fitted with the paddle attachment, cream grated ginger and butter until light and fluffy, about 4 minutes. Add brown sugar; beat until combined. Add molasses; beat until combined.
• Add the flour mixture in batches until fully incorporated. Mix in chocolate, cover with plastic wrap; refrigerate until firm, 2 hours or more.
• Preheat oven to 325 degrees. Place the sugar in a pie plate. Using a 1-ounce ice-cream scoop, scoop the dough into a bowl filled with sugar. Roll each ball of dough in sugar. Bake until surface cracks slightly, 13 to 15 minutes. Let cool for 5 minutes, then transfer to a wire rack to cool completely.

GINGERBREAD CHOCOLATE CHUNK COOKIES

Steps:

• Sift flour, cocoa, ginger, cinnamon, cloves, and nutmeg together in a medium bowl.
• Beat butter in a large bowl with an electric mixer until light and fluffy. Add brown sugar and beat until combined. Add molasses and beat until combined.
• Dissolve baking soda in boiling water in a small bowl.
• Beat half of the flour mixture into the butter mixture. Add baking soda mixture and beat until combined. Add remaining flour mixture. Stir in chocolate chunks.
• Turn dough onto plastic wrap and pat out to about 1-inch thickness. Cover completely in plastic wrap and place dough in the refrigerator for 2 hours.
• Roll chilled dough into 1 1/2-inch balls and place back in the refrigerator for 20 minutes.
• Preheat the oven to 325 degrees F (165 degrees C).
• Roll balls in sugar and place about 2 inches apart on ungreased cookie sheets.
• Bake in the preheated oven until the surface of the cookies crack, 10 to 12 minutes.

CHEWY CHOCOLATE GINGERBREAD COOKIES

Steps:

• Line two baking sheets with parchment. Chop chocolate into 1/4-inch chunks; set aside. In a medium bowl, sift together flour, ground ginger, cinnamon, cloves, nutmeg, and cocoa.
• In the bowl of an electric mixer,fitted with the paddle attachment, beat butter and grated ginger until whitened, about 4 minutes. Add brown sugar; beat until combined. Add molasses; beat until combined.
• In a small bowl, dissolve baking soda in 1 1/2 teaspoons boiling water. Beat half of flour mixture into butter mixture. Beat in baking-soda mixture, then remaining half of flour mixture. Mix in chocolate; turn out onto a piece of plastic wrap. Pat dough out to about 1 inch thick; seal with wrap; refrigerate until firm, 2 hours or more.
• Heat oven to 325°F
• Roll dough into 1 1/2- inch balls; place 2 inches apart on baking sheets. Refrigerate 20 minutes. Roll in granulated sugar. Bake until the surfaces crack slightly, 10 to 12 minutes. Let cool 5 minutes; transfer to a wire rack to cool completely.

EASY CHOCOLATE GINGERBREAD CUTOUTS

Steps:

• In a large bowl, beat eggs, oil and molasses until well blended. In another bowl, whisk cake mix, flour and ginger; gradually beat into egg mixture., Shape dough into a disk; wrap in plastic. Refrigerate 3-4 hours or until firm enough to roll., Preheat oven to 375°. On a lightly floured surface, roll dough to 1/8-in. thickness. Cut with a floured 3-1/2-in. gingerbread man cookie cutter. Place 1 in. apart on greased baking sheets. Press raisins into cookies for eyes., Bake 8-10 minutes or until edges are firm. Remove from pans to wire racks to cool completely. Decorate with frosting and candies as desired.

MARTHA STEWART CHEWY CHOCOLATE GINGERBREAD

Steps:

• Line two baking sheets with parchment paper.
• In a medium bowl, sift together, flour, ginger,cinnamon, cloves, nutmeg and cocoa.
• In the bowl of an electric mixer fitted with the paddle attachment, beat butter and ginger on medium speed until lightened, about 4 minutes.
• Add brown sugar,beat until combined. Add molasses, beat until combined.
• In a small bowl, dissolve baking soda in boiling water.
• Beat half of flour mixture into butter mixture.
• Beat in baking soda mixture, then remaining flour mixture.
• Mix in chocolate, turn into plastic wrap.
• Pat out to 1" thickness, seal with wrap. Refrigerate until firm, 2 hours or overnight.
• Preheat oven to 325*.
• Roll dough into 1 1/2" balls, place 2" apart on baking sheets.
• Chill 20 minutes. Roll in granulated sugar.
• Bake until surface just begins to crack, 10-12 minutes, rotating halfway through.
• Let cool 5 minutes.
• Transfer to a wire rack and cool completely.