This chocolate gingerbread cookies recipe brings familiar ingredients together in a straightforward home-kitchen method. Read the ingredient list before starting, prepare the equipment in advance and follow the temperature and chilling guidance where relevant.

Ingredients

  • 1-1/2 Cups all-purpose flour (plus 1 tablespoon)
  • 1-1/4 Teaspoons ground ginger
  • 1 Teaspoon ground cinnamon
  • 1/4 Teaspoon ground cloves
  • 1/4 Teaspoon ground nutmeg
  • 1 Tablespoon unsweetened Dutch-process cocoa powder
  • 1/2 Cup unsalted butter, at room temperature
  • 1 Tablespoon freshly grated ginger
  • 1/2 Cup packed dark brown sugar
  • 1/4 Cup unsulfured molasses
  • 1 Teaspoon baking soda
  • 1-1/2 Teaspoons boiling water
  • 7 Ounces semisweet chocolate, chopped into 1/4" chunks

Instructions

  1. Whisk flour, ground spices and cocoa together. Beat softened butter with brown sugar, molasses and fresh ginger until combined.
  2. Dissolve baking soda in boiling water and beat into the butter mixture, then fold in dry ingredients and chopped chocolate.
  3. Chill dough until scoopable, about 30 minutes. Heat oven to 175°C / 350°F and line baking trays.
  4. Scoop small balls, leaving space between them, and bake 10–12 minutes until the edges are set. Let cool on the tray before moving.

Recipe details

Prep: 20 min · Cook: 12 min · Yield: 24 cookies

Editorial note: This recipe has been reconstructed from an archive and has not been independently kitchen-tested.