Cookie of the Week:

Cookie of the Week: Chocolate gingerbread cookies

Chewy treats with sweet morsels


Our second recipe is from Jennifer Huberdeau, editor of UpCountry Magazine. These chocolate gingerbread cookies are simple to make, but require the baker to make sure they only cool on the pan for no more than 5 minutes. Failing to transfer them to a cooling rack will result in a slightly harder cookie. Jennifer made two batches of these slightly chewy morsel-filled treats, after trying (and failing) to make her own Swedish pearl sugar from crushed bits of European sugar cubes. Jennifer also said the flavor of the first batch was a bit overwhelming. With the second batch, she reduced the amount of gingerbread seasoning and topped the cookies with silver sanding sugar. Both changes were well received by her family, who made sure the cookies didn't go to waste.

Chocolate Gingerbread Cookies

Recipe by

Serving Size: 30


  • 1 3/4 cups all-purpose flour
  • 1 teaspoons baking soda
  • 2 teaspoons of gingerbread spice (the original recipe calls for 3 1/4 teaspoons of gingerbread spice or 2 teaspoons ginger, 1 teaspoon ground cinnamon, 1/4 teaspoon ground cloves and 1/4 teaspoon ground nutmeg)
  • 1/2 teaspoon salt
  • 1 tablespoon cocoa — or Dutch-process cocoa
  • 8 tablespoons of unsalted butter —at room temperature
  • 1/2 cup packed dark brown sugar
  • 1/2 cup molasses
  • 1 cups semisweet chocolate mini chips
  • 5 tablespoons Swedish pearl sugar — (optional - we used sanding sugar instead)
  • Instructions:

    Notes: The Swedish pearl sugar is not easy to find. Instead, we substituted sanding sugar.

    1. Preheat the oven to 325 degrees.
    2. Line two baking sheets with parchment paper, or grease lightly.
    3. Combine the flour, baking soda, spices, salt, and cocoa.
    4. In a separate bowl, with an electric mixer beat the butter with the sugar until light and creamy.
    5. Add the molasses and beat until combined. Mix in the dry ingredients, then stir in the chips.
    6. Scoop the dough a tablespoon at a time; a tablespoon cookie scoop works well here.
    7. Roll the top portion of each dough ball in pearl sugar.
    8. Place the unbaked cookies 1 1/2 inches apart, sugar side up, onto the prepared baking sheets.
    9. Bake the cookies for 10 to 12 minutes, until their surface begins to crack.
    10. Remove from the oven, cool on the pan for 5 minutes, then transfer the cookies to a rack to cool completely.


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