• 12 Ratings

Many of the best holiday recipes are family favorites, whose sweet, fresh-baked aromas evoke fond childhood memories. This delicious Cookie of the Week is sure to become an heirloom in your family. A twist on the classic gingerbread, it blends the distinctive flavor of European chocolate with the old-fashioned taste of molasses.

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Ingredients

Directions

  • Line two baking sheets with Silpat baking mats, and set aside. Chop chocolate into 1/4-inch chunks; set aside. In a medium bowl, sift together flour, baking soda, ground ginger, cloves, nutmeg, and cocoa.

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  • In the bowl of an electric mixer fitted with the paddle attachment, cream grated ginger and butter until light and fluffy, about 4 minutes. Add brown sugar; beat until combined. Add molasses; beat until combined.

  • Add the flour mixture in batches until fully incorporated. Mix in chocolate, cover with plastic wrap; refrigerate until firm, 2 hours or more.

  • Preheat oven to 325 degrees. Place the sugar in a pie plate. Using a 1-ounce ice-cream scoop, scoop the dough into a bowl filled with sugar. Roll each ball of dough in sugar. Bake until surface cracks slightly, 13 to 15 minutes. Let cool for 5 minutes, then transfer to a wire rack to cool completely.

Reviews

12 Ratings
  • 5 star values: 3
  • 4 star values: 1
  • 3 star values: 4
  • 2 star values: 4
  • 1 star values: 0