DOUBLE CHOCOLATE AND GINGERBREAD COOKIE BARS
We married double-chocolate chunk cookie dough and gingerbread cookie dough to create these easy, chocolaty holiday dessert bars.
Provided by By Inspired Taste
Categories Dessert
Time 1h10m
Yield 24
Number Of Ingredients 8
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.
Nutrition Facts : ServingSize 1 Serving
CHOCOLATE GINGERBREAD BARS
The familiar deep color and moistness of gingerbread come in large part from molasses, a dark, thick syrup made from sugarcane juice.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 45m
Yield Makes 16
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees. Butter an 8-inch square baking pan. Line bottom with a strip of parchment paper, leaving an overhang on two sides; butter paper. Dust paper and sides of pan with cocoa; set aside. In a medium bowl, whisk together cocoa, flour, ginger, pumpkin-pie spice, and baking soda; set aside.
- In a large bowl, whisk together butter, brown sugar, molasses, egg, and sour cream until smooth. Add flour mixture; stir just until moistened (do not overmix). Stir in chocolate chips. Transfer batter to prepared pan; smooth top.
- Bake until a toothpick inserted in center comes out clean, 30 to 35 minutes. Transfer to a wire rack; let cool completely. Using paper overhang, lift gingerbread from pan. Transfer to a cutting board, and cut into 16 squares. Before serving, dust bars with confectioners sugar, if desired.
CHOCOLATE GINGERBREAD BARS
These moist bar cookies keep at room temp for a few days - let them cool completely before you dust them with confectioners' sugar. Recipe from December 2008 issue of Everyday Food magazine.
Provided by SeaChelle
Categories Bar Cookie
Time 50m
Yield 16 bars, 16 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F Butter an 8-inch square baking pan. Line bottom with a strip of parchment paper, leaving an overhang on two sides; butter paper. Dust pan and sides of pan with cocoa, set aside. In a medium bowl, whisk together cocoa, flour, ginger, pumpkin-pie spice, and baking soda; set aside.
- In a large bowl, whisk together butter, brown sugar, molasses, egg, and sour cream until smooth. Add flour mixture; stir just until moistened (do not overmix). Stir in chocolate chips. Transfer batter to prepared pan; smooth top.
- Bake until a toothpick inserted in center comes out clean, 30-35 minutes. Transfer to wire rack; let cool completely. Using paper overhang, lift gingerbread from pan. Transfer to a cutting board and cut into 16 squares. Before serving, dust bars with confectioners' sugar, if desired.
- To store, keep in an airtight container at room temperature, up to 3 days.
Nutrition Facts : Calories 129.2, Fat 5.8, SaturatedFat 3.5, Cholesterol 22.4, Sodium 51.7, Carbohydrate 19.5, Fiber 0.9, Sugar 12.5, Protein 1.6
CHOCOLATE GINGERBREAD SQUARES
Provided by Food Network Kitchen
Categories dessert
Time 5h
Yield About 36 squares
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F. Butter a 9-by-13-inch baking dish, line the bottom with parchment paper and butter the parchment. Dust with flour and tap out any excess. Whisk the flour, cocoa powder, gingerbread spice and salt in a medium bowl. Beat 1 stick butter and the brown sugar in a large bowl with a mixer on low speed until incorporated, then increase the speed to medium and beat until fluffy, about 5 minutes. Add the whole egg and egg yolks and beat 1 minute. Reduce the mixer speed to low and add the flour mixture in two batches, alternating with the water. Beat until just smooth, being careful not to overbeat (the batter may look curdled).
- Spread the batter in the prepared pan. Bake until the cake springs back when pressed, 25 to 35 minutes. Let cool 5 minutes in the pan, then turn out onto a rack, remove the parchment and let cool completely.
- Beat the remaining 4 tablespoons butter and the ginger jam in a large bowl with a mixer on medium-high speed until pale, about 1 minute. Gradually beat in the confectioners' sugar until light and fluffy, about 2 minutes.
- Carefully cut the cake in half crosswise with a serrated knife and spread one half with the ginger filling. Top with the other cake layer and cut lengthwise, then crosswise into 6 equal rows, making small cubes. Freeze the cubes until firm, about 1 hour.
- Melt the chocolate and shortening in a heatproof bowl set over a saucepan of simmering water (do not let the bowl touch the water), about 5 minutes. Remove the bowl from the pan. Hold each cake square over the bowl on a fork and spoon chocolate over the top until evenly covered. Let the excess drip off, then transfer to a rack set on a baking sheet. Top with crystallized ginger. Let set, about 2 hours at room temperature or 30 minutes in the refrigerator; before completely set, loosen with a spatula.
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
My mother Esther created this recipe, and I've been making the cookies in her honor every Christmas since then. People can't get enough of the molasses and chocolate flavor combination.-Karen Sue Garback-Pristera, Albany, New York
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 3 dozen.
Number Of Ingredients 11
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.
Nutrition Facts : Calories 92 calories, Fat 3g fat (2g saturated fat), Cholesterol 13mg cholesterol, Sodium 95mg sodium, Carbohydrate 16g carbohydrate (7g sugars, Fiber 0 fiber), Protein 1g protein.
WHITE CHOCOLATE-GINGERBREAD BLONDIES
Blondies are made even more irresistible, thanks to cinnamon, ginger, and cloves.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes about 4 dozen 2-inch squares
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees. Coat a 17-by-12-inch rimmed baking sheet with cooking spray. Line bottom with parchment cut to fit, and coat parchment. Whisk together flour, baking soda, salt, and spices.
- Beat butter and brown and granulated sugars with a mixer on medium-high speed until pale and fluffy. Add eggs and yolk, 1 at a time, beating well after each addition and scraping down sides of bowl as needed. Beat in vanilla and molasses. Reduce speed to low. Gradually add flour mixture, and beat until just combined. Stir in white chocolate.
- Spread batter into prepared pan. Bake until edges are golden, about 25 minutes. Let cool completely in pan on a wire rack. Cut into 2-inch squares or desired shape.
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CHOCOLATE GINGERBREAD BARS: MIX UP YOUR HOLIDAY BAKING …
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Reviews 1Category BarsCuisine DessertTotal Time 35 mins
- Preheat oven to 350°F. Line an 8-inch square pan with parchment paper, and spray with a nonstick cooking spray on the bottom and sides. Set aside.
- In a medium mixing bowl, whisk together flour, cocoa powder, spices, baking soda, and salt. Set aside.
- In a large bowl whisk together the melted butter, brown sugar, molasses, sour cream, and egg. Whisk just until combined. Add the dry ingredients to the wet ingredients and whisk together just until combined. Don’t overmix. Add the chocolate chips and stir lightly.
- Pour batter into the prepared pan and lightly smooth the top with the back of a spoon. Bake for 20-25 minutes, or until a toothpick inserted into the middle comes out clean. Let cool for 20 minutes in pan before transferring the cake to a wire rack to cool completely. Sprinkle lightly with confectioner’s sugar and serve.
CHOCOLATE GINGERBREAD COOKIES RECIPE | KING ARTHUR BAKING
From kingarthurbaking.com
4.2/5 (76)Calories 110 per servingTotal Time 25 mins
- Preheat the oven to 350°F. Line two baking sheets with parchment paper, or grease lightly., Combine the flour, baking soda, spices, salt, and cocoa., In a separate bowl, beat the butter with the sugar until light and creamy., Add the molasses and beat until combined., Beat in the dry ingredients, then stir in the chips., Scoop the dough a tablespoon at a time; a tablespoon cookie scoop works well here.
- Roll the top portion of each dough ball in pearl sugar., Place the unbaked cookies 1 1/2" apart, sugar side up, onto the prepared baking sheets., Bake the cookies for 10 to 12 minutes, until their surface begins to crack.
- Remove from the oven, cool on the pan for 5 minutes, then transfer the cookies to a rack to cool completely.
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