The reviewer has been compensated in the form of a Best Buy Gift Card and/or received the product/service at a reduced price or for free.
The truth is, cooking/baking gets me more excited than most aspects of holidays. That’s why I’m sharing my favorite cookie recipe with you today for salted chocolate gingerbread cookies. They are just like your classic favorite gingerbread cookies, but with a twist! Chocolate. And then yet another twist. Salted chocolate! I simply can’t get enough of these cookies.
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- 3 cups all-purpose flour
- 1/2 cup unsweetened cocoa
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup unsalted butter, at room temperature
- 1/2 cup firmly packed dark brown sugar
- 1/2 cup granulated white sugar
- 2 tablespoons ground ginger
- 2 tablespoons ground cinnamon
- 1/2 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 1/4 cup unsulphured molasses
- 1 egg - I used jumbo size
- 2 ounces semi-sweet baking bar - 16 pieces for us
- Coarse or kosher sea salt - amount varies by taste
- 1.Sift the three cups of flour together in a large mixing bowl. Add sifted cocoa powder, baking soda and salt as well! Set bowl aside.
- 2. In an electric mixer on medium speed, beat butter, brown sugar, white sugar, ginger, cinnamon, nutmeg and ground cloves until the mixture is light and fluffy. It was two minutes for us.
- 3. Melt the chocolate baking pieces in the microwave or on the stove.
- 4. Then add the egg, molasses, melted chocolate mixture and continue beating on medium speed for another two minutes.
- 5. On low speed, slowly add the dry ingredients.
- 6. Mix until well combined.
- 7. Transfer the dough to a plate and flatten it into a disk. Cover it with plastic wrap and chill for at least an hour.
- 8. Preheat the oven to 350 and line two cookie sheets with parchment paper.
- 9. Put flour on a flat work surface and roll your dough to a thickness of about 1/8 inch. I had to separate the dough into quarters and only work with a quarter at a time.
- 10. Use your moose cookie cutter (or cookie cutter of choice) and cut out as many cookies as you can.
- 11. Place the cookies on the lined cookie sheets about one inch apart then gather all the dough scraps into a ball and place into the fridge until you're ready for a new batch.
- 12. Bake the cookies for 8 to 10 minutes until slightly raised. Using a spatula, remove the cookies from the cookie sheets, transferring to a cooling rack.