This is a print preview of "Dark Chocolate Espresso Gingerbread cookies" recipe.

Dark Chocolate Espresso Gingerbread cookies Recipe
by Sean Kervin

Dark Chocolate Espresso Gingerbread cookies

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 :)

Rating: 4.5/5
Avg. 4.5/5 2 votes
Prep time: United States American
Cook time: Servings: 24

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.