Chocolate Gingerbread Cookies {Warm Vanilla Sugar}

When I think of Christmas baking my mind immediately goes to cookies. And hunny, I’ll take any kind!

Chocolate Gingerbread Cookies {Warm Vanilla Sugar}

I am so pleased that I was able to participate in the 2012 Cookie Swap this year hosted by Lindsay from Love and Olive Oil and Julie from The Little Kitchen. I sent out 1 dozen of these chocolate gingerbread cookies to three different food bloggers (The Gourmet Housewife, The Goodie Girl, and Sweet Twist of Blogging) and I’m so happy I learned about them through this process.

Chocolate Gingerbread Cookies {Warm Vanilla Sugar}

I was also sent 2 dozen cookies from 2 different bloggers. The first box to arrive was from The Yum Yum Factor. These were a compost bar filled with chocolate chips, pepitas and potato chips!!

Cookie Swap

The second box was from Strawberry Ginger, and she made a totally awesome and chewy classic oatmeal cookie. Thanks guys!

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I was actually supposed to receive three boxes off cookies, but either the 3rd person sent their cookies late or not at all. Big time sad face if it’s the latter!! Anyway, this process was so fun and I sure hope it happens again next year!

Chocolate Gingerbread Cookies {Warm Vanilla Sugar}

Let’s make some cookies, shall we?! Gather all of your ingredients.

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Sift the flour, ground ginger, cinnamon, cloves, nutmeg, and cocoa together into a medium bowl.

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Place the butter and grated fresh ginger in the bowl of a stand mixer and beat (with paddle attachment) on medium until the butter is fluffy and light-colored (3-4 minutes). Beat the brown sugar into the butter until combined. Beat the molasses into the butter until combined.

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In a small bowl, stir the baking soda into the boiling water until dissolved. Pour half of the flour mixture into the butter-sugar mixture and mix until combined. Add the baking soda-water mixture, beat and then add the remaining flour mixture and beat until dough is uniform in color and texture.

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Mix in the chocolate and candied ginger.

Cookie dough

HELLO!

Cookie dough

Turn the dough out onto a sheet of plastic wrap.

Cookie dough

Place another sheet on top and flatten the dough to a 1-inch thickness. Wrap it up and refrigerate for at least 2 hours or overnight.

Cookie dough

Remove the dough from the refrigerator and tear off chunks of the dough to roll into balls – about 1 1/2-inches in diameter (move quickly!). Set each dough ball on a plate. Refrigerate the finished dough balls for 20 minutes.

Preheat oven to 325°F. Line baking sheets with parchment paper. Roll each ball in the granulated sugar to coat completely.

Cookie dough

Set on parchment-lined baking sheets, about 2 inches apart.

Cookie dough

Bake for 10-12 minute Let cool on baking sheet for 5 minutes before removing to a cooling rack (they will be very soft just out of the oven and fall apart easily).

Chocolate Gingerbread Cookies

Waiting is hard…

Chocolate Gingerbread Cookies {Warm Vanilla Sugar}

Enjoy!

Chocolate Gingerbread Cookies {Warm Vanilla Sugar}

Chocolate Gingerbread Cookies
Adapted from Martha Stewart’s Cookies
Makes 2 dozen big cookies or 4 dozen small cookies

Ingredients:
1 1/2 cups + 1 tbsp (220g) all-purpose flour
1 1/4 tsp ground ginger
1 tsp ground cinnamon
1/4 tsp ground cloves
1/4 tsp freshly grated nutmeg
1 tbsp Dutch-process unsweetened cocoa powder
1/4 lb. (4 oz. or 1 stick) unsalted butter, room temperature
1 tbsp freshly grated ginger (peeled)
1/2 cup (120g) dark brown sugar, packed
1/2 cup (190g) unsulphured molasses
1 tsp baking soda
1 1/2 tsps boiling water
1/2 cup semi-sweet chocolate, chopped
1/2 cup candied ginger, chopped
1/4 cup granulated sugar

Directions:
Sift the flour, ground ginger, cinnamon, cloves, nutmeg, and cocoa together into a medium bowl. Place the butter and grated fresh ginger in the bowl of a stand mixer and beat (with paddle attachment) on medium until the butter is fluffy and light-colored (3-4 minutes). Beat the brown sugar into the butter until combined. Beat the molasses into the butter until combined. In a small bowl, stir the baking soda into the boiling water until dissolved. Pour half of the flour mixture into the butter-sugar mixture and mix until combined. Add the baking soda-water mixture, beat and then add the remaining flour mixture and beat until dough is uniform in color and texture. Mix in the chocolate and candied ginger.

Turn the dough out onto a sheet of plastic wrap. Place another sheet on top and flatten the dough to a 1-inch thickness. Wrap it up and refrigerate for at least 2 hours or overnight.

Remove the dough from the refrigerator and tear off chunks of the dough to roll into balls – about 1 1/2-inches in diameter (I made mine 1-inch diameter). NOTE: work quickly! The dough can get sticky! Set each dough ball on a plate. Refrigerate the finished dough balls for 20 minutes.

Preheat oven to 325°F. Line baking sheets with parchment paper. Roll each ball in the granulated sugar to coat completely, then set on parchment-lined baking sheets, about 2 inches apart.

Bake for 10-12 minute Let cool on baking sheet for 5 minutes before removing to a cooling rack (they will be very soft just out of the oven and fall apart easily).

Store in airtight container for up to 5 days.

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14 Responses to Chocolate Gingerbread Cookies

  1. These were insanely delicious!!!

  2. Ah I fell in love with these cookies from Martha Stewarts cookies book! Delicious. I always end up eating so much of the dough though!

  3. Ashley Bee says:

    These look so amazing and chewy! I love the addition of chocolate to the gingerbread 🙂

  4. I love that our swap cookies had some similarities. =) Yours look fantastic!

  5. Joanne says:

    Gah I’m so sorry about your third set of cookies! What is WRONG with people?!?

    But I do love these gingerbreads. Adding in chocolate is the perfect twist!

  6. Wow, love the ginger / chocolate combo!

  7. These cookies sound amazing, Katrina! Love the combo of chocolate and gingerbread – my favorite two flavors! I’ve got to try these for myself.

  8. Those look really good! Chocolate and gingerbread go so well together and I really like the candied ginger in them!

  9. Karista says:

    Chocolate and Gingerbread… two of my favorites. Love these!

  10. Awesome pictures. I have been eating so much gingerbread. I’m lucky they even made it into the biscuit boxes! These look awesome. love the addition of choccy. I could do that!

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