This chocolate gingerbread cookies recipe is a new take on the traditional gingerbread cookies. They have a rich chocolaty flavor and aren’t too sweet, making them perfect to decorate with colourful icing. These cookies are soft and chewy and pair well with a warm glass of milk but if you want the cookies to be harder, just bake them a little longer.
SERVINGS: 1 dozen
PREPARATION TIME: 1 hour
3⁄4 cup butter
11⁄4 cup sugar
2 tablespoons milk
1⁄4 cup dark molasses
2 1⁄4 cups all-purpose flour
1⁄4 cup dark cocoa powder
1 teaspoon baking soda
1⁄2 teaspoon ground cinnamon
1⁄2 teaspoon ground cloves
1⁄2 teaspoon ground ginger
1⁄4 teaspoon ground nutmeg
2 teaspoons baking soda
1⁄2 teaspoon salt
Cookie Cutters, icing and decorations of your wish
In a stand mixer, cream together butter and sugar until light and fluffy.
Beat in egg, milk and molasses.
To make the dry-mix, combine flour, cocoa, baking soda, spices and salt.
Slowly add to creamed mixture and mix well. Cover and chill for an hour.
Preheat oven to 375° F. On a lightly floured surface, roll dough of even thickness.
Cut with a cookie cutter and place about 2 inches apart on ungreased baking sheets.
Bake for 8-10 minutes.
Remove the baked cookies to a cooling rack to cool. Ice and decorate them as desired.