Ingredients and Weight: - All-purpose flour: 3 and 1/2 cups (420g) - Ground ginger: 2 tablespoons (10g) - Ground cinnamon: 2 tablespoons (10g) - Ground cloves: 1/2 teaspoon (2.5g) - Ground nutmeg: 1/2 teaspoon (2.5g) - Unsalted butter, softened: 1 cup (2 sticks/227g) - Granulated sugar: 1 cup (200g) - Brown sugar: 1 cup (213g) - Large eggs: 2 - Unsweetened cocoa powder: 3/4 cup (75g) - Molasses: 1/2 cup (120ml) - Baking soda: 1 teaspoon (5g) - Salt: 1/4 teaspoon (1.25g) - Chocolate chips: 1 cup (170g)
Preparation Time: 30 minutes Cooking Time: 10-12 minutes Difficulty Level: 2/5 (Intermediate)
Preparation Method Steps: 1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper. 2. In a medium bowl, whisk together flour, ginger, cinnamon, cloves, and nutmeg. 3. In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy. Beat in eggs one at a time. Stir in molasses. 4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Stir in cocoa powder and chocolate chips. 5. Roll dough out to 1/4 inch (6mm) thickness on a lightly floured surface. Cut out cookies into desired shapes. 6. Place cookies on the prepared baking sheet. Bake for 10-12 minutes, or until edges are golden brown. 7. Let cookies cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Nutritional Information: - Calories: 250 - Fat: 10g - Carbohydrates: 40g - Protein: 3g
Dish Characteristics: - Rich and flavorful chocolate gingerbread taste - Soft and chewy texture - Attractive appearance with golden brown edges
User Comments: - "These cookies are the perfect balance of gingerbread and chocolate. They're soft and chewy and simply delicious!" - "I love how easy these cookies are to make. They're always a hit with my family and friends." - "The chocolate chips give these cookies an extra touch of sweetness that makes them irresistible." - "They were so good that my husband finished the whole batch in one sitting."
Special Precautions and Tips: - To make the cookies even chewier, chill the dough for at least 30 minutes before baking. - Do not overbake the cookies, as they will become hard. - If your dough is too soft, add more flour 1 tablespoon at a time. - To make ahead, bake the cookies according to the instructions and let them cool completely. Store them in an airtight container at room temperature for up to 3 days, or in the freezer for up to 2 months.