Each holiday season, my little elf likes to make sure there’s a nice plate of cookies for Santa. Lucia’s chocolate gingerbread cookies please, adults and kids alike. We made a batch yesterday “just to make sure.”
I love how this cookie fools the foodies: one look and you think it’s a chocolate cookie, one whiff and you’re convinced it’s gingerbread, one taste and you get both!
Happy Holiday Season, everyone!
Love from all the Hipcooks Elves
2 cups AP flour
2 teaspoons baking soda
1 teaspoon fine sea salt
⅓ cup unsweetened cocoa powder
5 tablespoons ground ginger
1½ teaspoons ground cinnamon
1½ teaspoons freshly grated nutmeg
¾ cup unsalted butter, softened
1 cup packed brown sugar
¼ cup molasses
1 large egg
1 teaspoon vanilla bean paste
8 ounces bittersweet chocolate (we use 72%), finely chopped
⅓ cup granulated sugar
Preheat the oven to 350°. Line a baking sheet with an Exopat or a piece of parchment.
Combine the flour, baking soda, salt, cocoa powder, ginger, cinnamon and nutmeg and set aside.
Cream the butter and brown sugar until light and fluffy – this will take a few minutes. Add molasses, egg and vanilla bean paste and combine well, scraping down the sides of the bowl as needed to make sure all of your ingredients are incorporated.
Reduce mixer speed to low and add the dry ingredients until just combined. Stir in chopped chocolate.
Form dough into small balls, rolling each in granulated sugar to coat, and place on the baking sheet. Remember to leave some room on the sheet for the cookies to spread. Using the bottom of a glass, gently press each ball into a disk about 1⁄4” thick.
Bake in your preheated oven, turning once about midway through so they bake evenly. Cookies should take about 10 minutes total. Gently press into the cookie with your finger when you think they’re getting close. They will be soft with a little give but will spring back from your press. Pull them from the oven and let them sit for a few minutes before transferring to a cooling rack, be sure to sample a few while they're warm!