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

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

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.