Chocolate Gingerbread Cookies

These rich, spicy, and utterly decadent chocolate gingerbread cookies combine the warmth of cinnamon, ginger, and cloves with the deep flavor of dark chocolate.

A perfect treat for the winter season, these soft-baked cookies are sure to become a holiday favorite, with a delightful balance of sweet and spice in every bite.

Ingredients

• 2 1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground cloves
• 1/2 teaspoon salt
• 1 cup unsalted butter, at room temperature
• 3/4 cup white granulated sugar
• 1/4 cup light brown sugar
• 2 large eggs
• 2 teaspoons grated fresh ginger
• 2 ounces high-quality dark chocolate (at least 70% cocoa), chopped

Instructions

Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper or a silicone mat. In a medium bowl, whisk together the flour, baking soda, cinnamon, ginger, cloves, and salt.

Set aside.

In a large bowl, use an electric mixer to cream together the butter and sugars until light and fluffy, about 2 minutes. Beat in the eggs one at a time, followed by the grated ginger.

Gradually mix in the flour mixture until just combined, being careful not to overmix.

Melt the chopped chocolate in a double boiler or in the microwave in 30-second increments, stirring between each interval until smooth. Let cool slightly.

Fold the melted chocolate into the dough until well combined.

Scoop tablespoon-sized balls of dough onto the prepared baking sheet, leaving about 2 inches of space between each cookie. Bake for 12-14 minutes or until the edges are set and the centers are just slightly soft.

Remove from the oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Let the cookies cool completely before serving. You should end up with 7 delicious chocolate gingerbread cookies!

Notes

Make sure to use high-quality dark chocolate for the best flavor.

If you don’t have fresh ginger, you can use 1 teaspoon of ground ginger instead.

The cookies will be soft and chewy on the inside and crispy on the outside, so don’t overbake them.

If you want a crisper cookie, bake for 14-16 minutes.

Store the cookies in an airtight container at room temperature for up to 5 days.

Nutrional Value

• Calories: 220
• Total Fat: 10g
• Saturated Fat: 6g
• Cholesterol: 20mg
• Sodium: 150mg
• Total Carbohydrates: 30g
• Dietary Fiber: 2g
• Sugars: 16g
• Protein: 2g