Spicy Chocolate Chunk Gingerbread Cookies
Thick and chewy with the flavors of molasses and warm spices, loaded with chunks of chocolate, and rolled in cinnamon sugar
Ingredients
- 1 cup Unsalted Butter
- 1 cup Dark Brown Sugar + 1/4 cup for coating
- ½ cup granulated sugar + 1/4 half cup for coating
- 2 large Eggs
- 3 cups all-purpose flour
- 1 tsp Cornstarch
- ¾ tsp Baking Soda
- ¾ tsp Salt
- ¼ cup unsulfured blackstrap molasses
- 1 tsp ground cinnamon
- ¼ tsp cloves
- ½ tsp ground ginger
- ¼ tsp nutmeg
- 1 cup Dark Chocolate chunks
Instructions
- In a medium bowl whisk together flour, cornstarch, baking soda, salt, cayenne pepper, and spices
- Combine sugar and brown sugar in a small bowl. You'll roll the cookie dough in this mixture.
- In the bowl of a stand mixer with the paddle attachment on medium speed, cream together butter, brown sugar, and sugar for 3-4 minutes
- Add eggs, one at a time, mixing well after each one, using a spatula to scrape down the sides of the bowl, then add molasses
- Stir in the dry ingredients until just combined (don't overmix)
- Fold in the chocolate chunks
- Refrigerate dough for one hour - this will make your cookies thicker and avoid spreading while baking
- Roll dough into small cookie dough balls (about 2 tbsp) and roll through the sugar mixture, coating all sides, and place on a cookie sheet lined with a silicone mat or parchment paper
- Bake at 400 degrees for 8-10 minutes or until golden brown on the top. Remove cookies when they turn light brown, but feel a bit underdone in the center, then cool on a wire rack for 15 minutes.
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