This past week end, I hosted a Christmas Cookie Exchange. I have done this for the past few years because it is so much fun! My friends brought such yummy cookies and treats. Everyone brought around 6 dozen of their treats, and everyone left with 6 dozen different sweets! It's really a win-win.
Because I am an attorney, it should be no surprise that there were some rules associated with the cookie exchange. First, all cookies must be homemade. Second, cookies cannot contain tofu or other soy products as ingredients. Third, bars and sweet confections (e.g., fudge, truffles, bark, etc.) are acceptable substitutes for cookies. Fourth, calories do not count at the cookie exchange. These are the rules of Cookie Club. :)
Christmas has many flavors and tastes. Since gingerbread is one of those flavors, I decided to make a variation on gingerbread cookies with chocolate. Now, gingerbread cookies are yummy on their own, but they are even more delicious with some chocolate. If I have a choice between an adorably decorated sugar cookie and a cookie containing chocolate, I will pick the cookie with chocolate. These cookies combine gingerbread with chocolate through cocoa powder and chocolate chips. Can you really ever have enough chocolate? NEVER!
What is your favorite Christmas cookie?
Double Chocolate Gingerbread Cookies
Yields 5 dozen cookies
3 1/2 cups all-purpose flour
2 tbsp. unsweetened cocoa powder or Dutch-process cocoa
2 tsp. ground cinnamon
1/2 tsp. ground cloves
1/2 tsp. ground nutmeg
4 tsp. ground ginger
3/4 tsp. salt
1 cup unsalted butter
1 cup dark brown sugar, packed
2 eggs, room temperature
3/4 cup molasses
1 bag of chocolate chips, either semi-sweet or white chocolate
Granulated sugar, for rolling cookies
In a medium sized mixing bowl, combine the flour, baking soda, salt, spices, and cocoa powder. In the bowl of a standing mixer, beat the butter with the sugar until combined. Add the molasses, and add the eggs, one at a time.
Slowly add the dry ingredients. Once combined into a batter, add in the chocolate chips. Cover dough and refrigerate for an hour.
Preheat oven to 350ºF. Line two baking sheets with parchment paper. Roll the tough into tablespoons, and roll the dough balls into granulated sugar. Place the dough 2 inches apart.
Bake the cookies for 8 to 10 minutes, or until the surface begins to crack. Remove from the oven, and allow to cool on the pan for a few minutes before transferring the cookies to a cooling rack.
Source: A Simply Sweet Justice Original