Chocolate Gingerbread Cookies

This is gingerbread for big girls. I like to bake just one dozen at a time (so I don’t get to be too big of a girl) and freeze the rest of the dough, to bake as needed. These cookies are extra special because they have fresh ginger AND chocolate chips. 


1 C. butter

2 Tbs. grated ginger root

1 C. dark brown sugar

1 C. molasses

2 tsp. baking soda  

3 C. + 2 Tbs. flour   

2 1/2 tsp. ginger   

2 tsp. cinnamon   

1/2 tsp. cloves   

1/2 tsp. nutmeg    

2 tsp. cocoa

2 C. chocolate chips

1/2 C. sugar (to roll in)

Cream butter, ginger root and brown sugar. Beat in molasses. Dissolve soda in 3 tsp. boiling water. Combine flour and spices then alternate adding flour with baking soda mixture to butter mixture. Stir in chocolate. Chill 2 hours. Roll into 1 1/2” balls, roll in sugar. Bake at 325° 10-12 min. until surface cracks slightly.  Do not over bake. You want to keep the chewiness. Cool 5 min. before transferring to rack. 

I have a very nifty mini-scoop that is just right for cookie dough. This dough is sticky even after chilling, so I make sure to coat the inside of the scoop in sugar before I use it each time. 

Here you see the dozen I baked and shared, and the rest of the dough I froze on waxed paper, then bagged up. 

© Being Fruitful, 2012