Chocolate Dipped Chewy Chocolate Gingerbread Cookies
Chocolatey and chewy, loaded with ginger and dipped in chocolate then decorated with sprinkles. A sure to be favorite holiday cookie, goes great with a glass of milk.
Ingredients
- 260 g all purpose flour
- 50 g dutch processed cocoa powder 22-25% fat
- 1 ½ teaspoons baking soda
- 1 teaspoon kosher salt
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- 226 g unsalted butter room temperature ( soft but still cool)
- 208 g brown sugar light or dark
- 70 g unsulfured molasses
- 1 large egg room temp
- 1 teaspoon vanilla extract
- 85 g crystallized ginger finely diced
For rolling:
- 1 cup granulated sugar
For dipping and decoration:
- 8-12 ounces dark chocolate chopped
- 1 ½ teaspoon coconut oil
- Holiday sprinkles
Instructions
- Oven is preheated while the dough is chilling, not before dough is made.
- In a large bowl weight and measure the flour, cocoa powder, baking soda, salt, ground ginger, cinnamon, nutmeg and cloves and whisk until well combined.
- In a bowl of a stand mixer with the paddle attachment, or a large bowl using a hand mixer combine the butter and brown sugar and mix on medium-high until creamed ( lighter in color, fluffier in texture) about 5 minutes.
- Crack the egg into a small bowl or straight into the mixing bowl (make sure you don’t get any egg shell pieces in there) and add in the vanilla extract. Mix again until well combined, scraping down the sides of the bowl when needed. Another 1-2 minutes.
- Add in the flour mixture and mix on low until almost combined then add in the diced crystalized ginger and mix until fully incorporated.
- You can transfer the dough to a smaller bowl to chill, or chill in the stand mixer bowl, after scraping all the dough off the paddle attachment or beaters. Wrap with plastic wrap and set in refrigerator to chill for at least 30 min.
- While the dough is chilling, preheat your oven to 325 Deg F. and prepare baking sheets with parchment paper.
- Pour the granulated sugar in to a bowl. When ready to bake the cookies, use a tablespoon sized cookie scoop to scoop a generous tablespoon and a half sized ball of dough (35-40 grams) and roll into a ball in your hands. Roll the ball in the sugar then place on a prepared baking sheet. Repeat with more dough until you have 8-10 cookies on a baking sheet, placed a few inches apart.
- Bake the cookies for 10-12 minutes or until looking dry on top and tops have started to crack and they have spread to about 3 inches across. They will puff a little and as soon as you remove from the oven you can gently press down on any of the cookies that have puffed a lot to crack them more.
- Repeat until you have baked all the cookies.
- Once the cookies are fully cooled, melt the chocolate with the coconut oil either using a double boiler over the stove or the microwave. If microwaving, heat at 30 second increments, stirring between until melted. Pour the chocolate into a small bowl or glass wide enough to fit the cookies.
- Prepare some baking tray with wax paper. Dip half the cookies into the chocolate then place on the baking sheet and decorate with sprinkles while the chocolate is still melted. Once you get a full tray of cookies, place in the freezer to firm up the chocolate.
- Cookies will keep well for a week at room temperature in an airtight container or in the freezer up to three months. Also in an airtight container.
Notes
If it’s your first time making this recipe then make sure you read all of the information in the main post as it includes lots of additional tips, as well as the answers to some common questions.
If you have any further questions then do let me know in the comments and or email me [email protected] and I’ll do my best to help.
If you choose to make substitutions to the recipe that I have not tested yet please do so at your own risk. I cannot guarantee the same results if you change a lot of the ingredients or method. However, if any of your changes are successful I would love to hear about it and will add to my recipe notes for other readers to try as well.