Chocolate Gingerbread Cookies Recipes

Steps:

• Beat together the butter with 1 cup of sugar in a mixing bowl until the mixture is smooth, and stir in beaten egg and molasses. In another bowl, whisk together the flour, baking soda, ginger, cinnamon, cloves, nutmeg, and salt; stir the flour mixture into the molasses mixture by half cupfuls. Stir in the white chocolate chips. Refrigerate dough for at least 1 hour.
• Preheat oven to 350 degrees F (175 degrees C).
• Scoop up a generous spoonful of dough, and roll it into a ball. Roll the ball in sugar, place onto an ungreased baking sheet, and flatten slightly. Sprinkle a little sugar onto the cookie, if desired. Repeat for the rest of the cookies.
• Bake the cookies in the preheated oven until lightly browned, 10 to 15 minutes. Allow to cool on the baking sheet for about 1 minute before removing to finish cooling on racks.

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.

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.

Steps:

• Position racks in the top & bottom thirds of the oven, then preheat oven to 375 degrees F.
• With shortening (not on ingredient list) to grease several large baking sheets, then set aside.
• In a large mixing bowl, whisk together flour, cocoa powder, ginger, cinnamon, baking soda, salt, baking powder & cloves until spices & coca are evenly distributed, then set aside.
• In a 2nd large bowl, & using an electric mixer on medium speed, cream shortening & brown sugar until smooth & airy, about 1 minute.
• Beat in egg & then the molasses.
• Turn off mixer & add prepared flour mixture, then AT VERY LOW SPEED beat just until crumbly bits of dough form, but not until the mass begins to cohere into a ball.
• With flour lightly dust a clean, dry work surface as well as your hands.
• Turn dough out & knead just until it forms a smooth mass, about 30 seconds.
• Divide into thirds & cover them with a clean kitchen towel.
• With flour lightly dust the work surface again & roll one of the thirds to a rectangle about 1/4 inch thick. Flour the dough & a rolling pin only as necessary.
• Use a large gingerbread-man cookie cutter to cut the dough into the desired shapes, then use a metal spatula to transfer them carefully to the prepared baking sheet(s). Gather any scraps, lightly dust again with flour & roll out a 2nd time, creating additional gingerbread men.
• Decorate the cookies with the raisins & red hots, using one for the eyes & the other for the mouths. Additional red hots can be used as buttons on their coats.
• Bake for 4 minutes, then rotate sheets top to bottom & front to back.
• Bake another 4 minutes, or until cookies feel dry but still are a little soft.
• Remove from oven & cool on the baking sheets for 2 minutes before transferring the cookies to wire racks to cool completely.
• Cool the baking sheets for 5 more minutes, then regrease them before baking additional batches, as necessary, OR work with 2 additional baking sheets, preparing them while the others are in the oven.
• Keep no longer than 2 days at room temperature, several more days in the refrigerator, OR up to a month in the freezer.

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.

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.