Posted by: inyomouth | August 10, 2010

Gingerbread Chocolate Chip Cookies

Katherine and I have been good friends since 5th grade.  Over the years we have developed a tradition of getting together to make cookies.  I’m glad we can agree that it is both acceptable and delightful to eat cookie dough!  After looking through the Martha Stewart cookie book, we adapted one of the recipes to fit the ingredients and level of impatience we had.  I was surprised to find that the molasses, not the cocoa gives the cookies their dark color.  The complementary flavors of deep chocolate and spicy ginger make these chewy cookies very satisfying.



1 1/2 cups plus 1 tablespoon all-purpose flour
1 1/2 teaspoons ground ginger
2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
2 tablespoons cocoa powder
½ cup (1 stick) butter
1/2 cup packed brown sugar
1/4 cup unsulfured molasses
1 teaspoon baking soda
1 ½ teaspoons boiling water
8 ounces semi-sweet or dark chocolate chips


  1. Preheat oven to 325 degrees and line your baking sheet with parchment or baking paper.
  2. Sift together flour, ground ginger, cinnamon, cloves, nutmeg, and cocoa into a medium bowl.
  3. In a large bowl, beat butter and brown sugar until light.  Add molasses and beat until combined.
  4. Measure the baking soda into a small heat-proof bowl.  Pour in boiling water and swirl until the baking soda is dissolved.
  5. Beat half of flour mixture into butter mixture. Add the dissolved baking-soda, then remaining flour mixture.  Stir in chocolate chips until evenly distributed. The dough will be very soft so you will need to freeze it for about half an hour or until it is firm.
  6. Scoop chilled dough out with a spoon then use your hands to roll into 1” balls. Bake 10-12 minutes.  Allow to cool several minutes before serving or storing.



  1. I have never thought of using chocolate in a spice cookie and I am a serious chocoholic! Yours look so moist and rich. Yum! I have a new baking blog and love new visitors if you have a chance to stop by.

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