Gingerbread Chocolate Chunk Cookies Recipes

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.

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.

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.

CRYSTALLIZED GINGERBREAD CHOCOLATE CHIP COOKIES

Steps:

• In a large bowl, cream butter and sugars until light and fluffy. Beat in eggs, molasses and vanilla. In another bowl, whisk flour, baking soda, ground ginger, cinnamon, salt and pepper; gradually beat into creamed mixture. Stir in chocolate chips and crystallized ginger. Refrigerate, covered, until firm enough to shape, at least 2 hours., Preheat oven to 350°. Shape level tablespoons of dough into balls; roll in additional sugar. Place 2 in. apart on parchment-lined baking sheets. Bake until until set and edges begin to brown, 8-10 minutes. Cool on pans 2 minutes. Remove to wire racks to cool. Store in airtight containers.

DOUBLE CHOCOLATE AND GINGERBREAD COOKIE BARS

Steps:

• Heat oven to 375°F (350°F for dark or nonstick pans).
• In medium bowl, stir together Chocolate Dough ingredients until soft dough forms. In second medium bowl, stir together Gingerbread Dough ingredients until soft dough forms.
• In bottom of ungreased 13x9-inch (3-quart) glass baking dish, spoon heaping spoonfuls of Chocolate Dough 2 inches apart. Repeat with Gingerbread Dough, placing spoonfuls of dough between chocolate dough. Press dough into an even layer.
• Bake 10 to 15 minutes or until golden brown. Cool completely, about 45 minutes. For bars, cut into 6 rows by 4 rows.

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.

CHOCOLATE-CHERRY GINGER COOKIES

Steps:

• Place racks in the top and bottom thirds of the oven and heat oven to 325 degrees. Line 2 sheet pans with parchment paper. Put the turbinado sugar in a shallow bowl and set aside.
• To a large bowl, add the granulated sugar, butter, oil, cocoa powder, ginger, cinnamon, nutmeg, cloves, and salt, and whisk to combine.
• Add the molasses and egg to the bowl, and whisk until smooth. Add the flour and baking soda, and stir with a rubber spatula until a few streaks of flour remain.
• Add the chopped chocolate and cherries, and stir until well-combined and the flour is completely incorporated and no longer streaky.
• Portion the cookies into 24 balls that are roughly 2 tablespoons/35 grams each, roll them in the turbinado sugar, and place them on the prepared baking sheets, 12 cookies per sheet.
• Bake the cookies for 15 to 17 minutes, rotating the sheets from front to back and top to bottom halfway through, until crackly on top but still quite soft in the center. Cool the cookies completely on the baking sheets, then store in an airtight container at room temperature for up to 4 days.