Name: Gingerbread Chocolate Chunk Cookies
Prep time: 15 min
Cook time: 15 min
Yield: 48
Ingredients: All-purpose flour - 1 ½ cups; Cocoa powder - 1 tablespoon; Ground ginger - 1 ½ teaspoons; Ground cinnamon - 1 teaspoon; Ground cloves - ¼ teaspoon; Ground nutmeg - ¼ teaspoon; Butter, softened - 1 cup; Packed dark brown sugar - 1 tablespoon; Molasses - ½ cup; Baking soda - 1 teaspoon; Boiling water - 1 ½ teaspoons; Semisweet chocolate chunks - 12 ounces; White sugar - ¼ cup

Ingredients for - Gingerbread Chocolate Chunk Cookies

1. All-purpose flour 1 ½ cups

2. Cocoa powder 1 tablespoon

3. Ground ginger 1 ½ teaspoons

4. Ground cinnamon 1 teaspoon

5. Ground cloves ¼ teaspoon

6. Ground nutmeg ¼ teaspoon

7. Butter, softened 1 cup

8. Packed dark brown sugar 1 tablespoon

9. Molasses ½ cup

10. Baking soda 1 teaspoon

11. Boiling water 1 ½ teaspoons

12. Semisweet chocolate chunks 12 ounces

13. White sugar ¼ cup

How to cook deliciously - Gingerbread Chocolate Chunk Cookies

1 . Stage

Sift flour, cocoa, ginger, cinnamon, cloves, and nutmeg together in a medium bowl.

2 . Stage

Beat butter in a large bowl with an electric mixer until light and fluffy. Add brown sugar and beat until combined. Add molasses and beat until combined.

3 . Stage

Dissolve baking soda in boiling water in a small bowl.

4 . Stage

Beat half of the flour mixture into the butter mixture. Add baking soda mixture and beat until combined. Add remaining flour mixture. Stir in chocolate chunks.

5 . Stage

Turn dough onto plastic wrap and pat out to about 1-inch thickness. Cover completely in plastic wrap and place dough in the refrigerator for 2 hours.

6 . Stage

Roll chilled dough into 1 1/2-inch balls and place back in the refrigerator for 20 minutes.

7 . Stage

Preheat the oven to 325 degrees F (165 degrees C).

8 . Stage

Roll balls in sugar and place about 2 inches apart on ungreased cookie sheets.

9 . Stage

Bake in the preheated oven until the surface of the cookies crack, 10 to 12 minutes.