Recipe: Soft & Chewy Chocolate Gingerbread Cookies
Figuring out which cookies to bake during the holiday season can seem daunting — especially if you don’t like having to frost cookies or do multiple rounds of cutting and baking. Here’s a cookie that fits the bill if you’re looking for something that’s easy to make and full of that iconic gingerbread flavor we crave in the winter! Plus, it has a fun twist that makes it stand out on a cookie plate: chocolate!
These soft, chewy chocolate gingerbread cookies are made with Country Crock® Baking Sticks, which can be used right out of the refrigerator, no softening needed. That means you don’t have to wait around like you would for butter to soften before you can get baking! Made of sunflower oil and full of buttery flavor, these sticks cream right into a cookie dough that’s rich with molasses and holiday spices.
A Double Dose of Chocolate
The cookie dough gets two hits of chocolate. You can see the first, the chocolate chips, before you even take your first bite. But the second comes as a surprise. A little bit of cocoa powder gets mixed into the batter to mingle with the molasses and spices so that you get a taste of chocolate in each bite.
The Gift of Gingerbread
Just realized you signed up for the office potluck or that you should bring something for the host of tomorrow night’s party? Chocolate gingerbread cookies are the perfect gift for the season, and the Country Crock Baking Sticks are the trick that lets you whip them up and get them in the oven quickly the night before. Just remember to make a double batch so you have some to enjoy with a steaming cup of tea.
Soft & Chewy Chocolate Gingerbread Cookies
Makesabout 2 1/2 dozen cookies
Cooking spray or parchment paper
- 1 3/4 cups
- 1/4 cup
unsweetened natural cocoa powder
- 1 1/2 teaspoons
- 2 teaspoons
- 1 teaspoon
- 1/2 teaspoon
- 1/4 teaspoon
- 1/4 teaspoon
freshly grated nutmeg
- 1 stick
(4 ounces) Country Crock® Unsalted Baking Sticks
- 1/2 cup
packed dark brown sugar
- 1/2 cup
molasses (not blackstrap)
- 1 cup
semisweet chocolate chips
Arrange 2 racks to divide the oven into thirds and heat to 350ºF. Coat 2 baking sheets with cooking spray or line with parchment paper.
Place the flour, cocoa powder, baking soda, ginger, cinnamon, salt, cloves, and nutmeg in a medium bowl and whisk to combine; set aside.
Place the Country Crock Unsalted Baking Stick and sugar in a stand mixer fitted with the paddle attachment. (Alternatively, use an electric hand mixer and large bowl.) Beat on medium speed until lightened in color, about 3 minutes. Add the egg and molasses and beat until fully combined. Reduce the speed to low and beat in the flour mixture just until incorporated. Scrape down the bowl as needed. Use a spatula to fold in the chocolate chips by hand.
Scoop the dough out into 1 ounce (2 tablespoon) portions and form each into a ball. The dough is soft, so a small spring-loaded ice cream scoop is best. Place 12 balls of dough onto each baking sheet, 2 inches apart. The dough can be baked immediately or frozen for 20 minutes to allow the dough to firm up.
Bake until the edges are set and the cookies are puffed, 10 to 12 minutes. Let the cookies cool on the baking sheets for 3 minutes, then transfer to wire racks to cool completely.
Storage: Store at room temperature in an airtight container for up to 1 week.
Make ahead: Refrigerate the dough for up to 24 hours before scooping and baking. The dough can also be scooped and frozen on baking sheets. Transfer to freezer zip-top bags and freeze for up to 3 months.
This post was created by the Kitchn Creative Studio and is sponsored by Country Crock.
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