Chewy Chocolate Gingerbread Cookies
These cookies combine rich cocoa and warm gingerbread spices to create a soft, chewy treat perfect for the holiday season.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/4 teaspoon salt
Wet Ingredients
- 3/4 cup unsalted butter, softened Ensure it is softened for best results.
- 1 cup brown sugar, packed
- 1/2 cup molasses
- 1 large egg
- 1 teaspoon vanilla extract
Coating
- 1/4 cup granulated sugar for rolling This will create a light, crispy exterior.
Instructions
Preparation
- Preheat the oven to 350°F (175°C).
- In a bowl, whisk together flour, cocoa powder, baking soda, ginger, cinnamon, cloves, and salt.
- In another bowl, cream the butter and brown sugar until light and fluffy.
- Beat in the molasses, egg, and vanilla extract until combined.
- Gradually add the dry ingredients to the wet ingredients and mix until a dough forms.
Baking
- Roll the dough into balls and coat each ball in granulated sugar.
- Place on a baking sheet lined with parchment paper, spacing them apart.
- Bake for 10-12 minutes or until set.
- Let cool before transferring to a wire rack.
Notes
Store cooled cookies in an airtight container at room temperature. For longer storage, freeze them in an airtight container.