Chocolate Gingerbread Cookies

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Tis the season for gingerbread cookies!

But of course, this is Wright Time for a Schnack, and we had to be a little different. Yesterday we spent the afternoon whipping up these chocolate gingerbread cookies and listening to the very wonderful She & Him Christmas album.

Last year I made Martha Stewart’s chocolate gingerbread cookies which were amazing, but making cut-out gingerbread men and decorating them is way more fun. Chocolate and gingerbread may sound like an odd combination of flavors, but it’s actually quite wonderful. And, even better, they’re really fun to decorate with rainbow nonpareils, colored sugar, frosting, or whatever fun holiday cookie decor you have on hand!

Chocolate Gingerbread Cookies
Adapted from Good Life Eats

3 1/3 cup all-purpose flour
1/2 cup unsweetened cocoa powder
3/4 cup dark brown sugar
3/4 teaspoon baking soda
1 tablespoon cinnamon
1 tablespoon ground ginger
3/4 teaspoon ground cloves
1/2 teaspoon salt
12 tablespoons unsalted butter, cut into 12 pieces
1 egg, room temperature
3/4 cup molasses
2 ounces semisweet chocolate, finely chopped

  1. In a large bowl, whisk together the flour, cocoa powder, brown sugar, baking soda, cinnamon, ginger, cloves and salt. Add the butter pieces; mix with an electric mixer at medium-low speed until the mixture is sandy and resembles fine meal, about 1 1/2 minutes. Add the chopped chocolate and stir to combine.
  2. Whisk the egg and molasses together. Reduce the speed to low and, with the mixture running, gradually add the molasses mixture. Mix until the dough is moist, then increase the speed to medium and mix until thoroughly combined, about 15 seconds.
  3. Scrape the dough onto a work surface covered with parchment paper. Divide the dough in half and wrap in plastic wrap. Refrigerate for an hour until firm enough to work with without becoming sticky. Alternatively, you can freeze the dough for 15-20 minutes.
  4. Working with one portion at a time, roll the dough between two pieces of parchment paper until it is 1/4 inch. Repeat with the other half of the dough. Leaving the dough sandwiched between the parchment paper, stack the dough on a baking sheet and freeze about 15 minutes until firm, or refrigerate for 2 hours or overnight.
  5. Preheat the oven to 350. Line two baking sheets with parchment paper. Remove 1 dough sheet from the freezer and place on a work surface. Peel off the pieces of parchment paper. Using cookie cutters, cut out as many cookies as possible and arrange them on a baking sheet 3/4 inch apart. Roll the scraps together and reuse to make more cookies.
  6. Bake for 8-12 minutes on a rack positioned in the middle of the oven. Let cool on baking sheet for 2 minutes before transferring to a wire rack. Frost as desired once cool.

Oh noooo!

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