Chewy Chocolate Gingerbread Cookies - Kraft Recipes Top
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Chewy Chocolate Gingerbread Cookies

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Make It

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  • Line two baking sheets with parchment. Chop chocolate into 1/4 inch chunks; set aside. In a medium bowl, sift together flour, ground ginger, cinnamon, cloves, nutmeg & cocoa powder.
  • In the bowl of an electric mixer, fitted with the paddle attachment, beat butter and grated ginger until whitened, about 4 minutes. Add brown sugar; beat until combined. Add molasses; beat until combined.
  • In a small bowl, dissolve baking soda in 1-1/2 tsp. boiling water. Beat half of flour mixture into butter mixture. Beat in baking-soda mixture, then remaining half of flour mixture. Mix in chocolate.
  • Turn out onto a piece of plastic warp. Pat dough out to about 1 inch thick; seal with wrap; refrigerate until firm, 2 hours or more.
  • Roll dough into 1-1/2 inch balls; place 2 inches apart on baking sheets. Refrigerate 20 minutes.
  • Preheat oven to 325 degrees F. Roll in granulated sugar. Bake until the surfaces crack slightly, 10 to 12 minutes. Let cool 5 minutes; transfer to a wire rack to cool completely.


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