Monday, January 16, 2012

Chocolate Gingerbread Cookies

Gingerbread is good.  Combined with chocolate it's even better.  These little cookies pack a lot of flavor and smell wonderful while cooking.

Yield: 44 cookies


Ingredients


  • 2 cups flour
  • 2 tbsp unsweetened cocoa powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 2 1/4 tsp ground ginger
  • 1 1/2 tsp ground cinnamon
  • 3/4 tsp ground cloves
  • 1/2 tsp ground nutmeg
  • 1/2 cup butter, softened
  • 1/2 cup brown sugar
  • 1/2 cup sugar
  • 1 egg
  • 1/4 cup molasses
  • 1 tsp vanilla
  • 1 cup miniature chocolate chips
  • 1/3 cup sugar for rolling

Directions


  1. Sift together the flour, cocoa powder, baking soda, salt, ginger, cinnamon, cloved, and nutmeg.  Set aside.
  2. Cream together the butter, brown sugar, and sugar until light and fluffy.  Beat in the egg, molasses, and vanilla.
  3. Gradually add the flour mixture and mix well.  Stir in the chocolate chips.
  4. Roll into tablespoon sized balls and roll in the sugar.
  5. Bake at 350°F for 8 minutes or until the tops begin to crack.
  6. Remove from the oven and let stand on the cookie sheet for 3-4 minutes.  Move to a wire rack to finish cooling.
Adapted from Mother Thyme.



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