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  • Dark Chocolate Espresso Gingerbread cookies

    2 votes
    Dark Chocolate Espresso Gingerbread cookies
    Prep: 120 min Cook: 30 min Servings: 24
    by Sean Kervin
    4 recipes
    >
    These cookies are unforgettable. A combination of fresh ground ginger, molasses, chunks of dark chocolate and a hint of espresso make these a sophisticated treat. Not recommended for children - eat them yourself :)

    Ingredients

    • 1 1/2 cups all-purpose flour
    • 1 tbsp unsweetened dutch-process cocoa powder
    • 1 1/4 tsp ground ginger
    • 1 tsp ground cinnamon
    • 1/4 tsp ground cloves
    • 1/4 tsp ground nutmeg
    • 1/2 cup butter, softened
    • 1 tbsp grated peeled fresh ginger
    • 1/2 cup packed dark-brown sugar
    • 1/4 cup unsulfured molasses
    • 1 Tbsp finely ground coffee
    • 1 tsp baking soda disolved in 1 1/2 tsp boiling water
    • 7 ounces top-quality dark chocolate (80-85% cocoa) cut into 1/4" pieces
    • 1/4 cup granulated sugar

    Directions

    1. Sift flour, cocoa powder, ground coffee, and dry spices into a medium bowl
    2. Blend butter and fresh ginger with a mixer on medium speed until lightened (about 4 minutes). Add brown sugar and molasses; mix until combined.
    3. Mix in flour mixture in 2 batches, alternating with the baking soda mixture. Mix in chocolate chunks.
    4. Transfer dough to a piece of plastic wrap. Pat dough to about 1" thick; refrigerate until firm (2 hours, or overnight)
    5. Preheat conventional oven to 325 (or convection oven to 300). Line 2 baking sheets with parchment paper (or use a baking stone). Roll dough into 1 1/2" balls, roll in granulated sugar and space 2" apart.
    6. Bake until surface cracks slightly, 10-12 minutes. Let cool on sheets 4 minutes. Transfer to a wire rack and let cool completely.

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