Chocolate Gingerbread Cookies

[maybetoday]

Chocolate Gingerbread Cookies 



Prep Time 20 mins Cook Time 10 mins

Ingredients



1 2/3 cups (208 grams) whole wheat flour or all-purpose flour

2/3 cup (77 grams) Dutch-process cocoa powder

1 teaspoon baking soda

1 1/2 teaspoons ground cinnamon

1 1/4 teaspoons ground cloves

1/2 teaspoon ground nutmeg

1/2 teaspoon ground ginger

1/2 teaspoon salt

2/3 cup (133 grams) brown sugar, raw sugar, or coconut sugar

1/4 cup (56 grams) coconut oil*, melted or olive oil or vegetable oil

1/3 cup (117 grams) light molasses

1 large egg (50 grams, out of shell egg), room temperature 
3/4 cup (136 grams) chopped crystallized ginger

3/4 cup (128 grams) semi-sweet chocolate chips
1/4 - 1/2 cup (50-100 grams) granulated or raw sugar for rolling, optional


Instructions

Preheat the oven to 350 °F (175 °C).


In a large bowl, mix the flour, baking soda, cinnamon, cloves, nutmeg, ginger, and salt. Set aside.


With an electric mixer, beat the sugar, oil, and molasses at medium speed for 1 minute.


Add the egg, and beat for 1 minute on low. Scrape the sides of the bowl and then beat for another minute.


Slowly add the dry ingredients and mix on medium for 2 minutes.


Add the crystallized ginger and chocolate chips, and mix until combined.


Roll each cookie into a 1 3/4-inch ball and flatten them slightly with your fingers.


Press each side of the cookie in sugar, which has been mixed with the orange zest, if using, and place them on a Silpat or a cookie sheet with parchment paper.


Bake for 10 minutes. As soon as they’re crackly, I take them out. If they’re not crackly, they’re not ready.


Cool the cookies on the sheets for 1 to 2 minutes, then transfer to wire racks to cool completely.


Keep in an airtight container for up to 5 days. They freeze great.


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