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°F.
Combine flour, baking soda, salt, cocoa powder, ginger, cinnamon, and nutmeg and set aside.
Using a stand mixer or electric beaters, cream the butter and brown sugar until they're light and fluffy. This will take a few minutes. Add the molasses, egg and vanilla bean paste and combine, using a spatula to scrape the sides of the bowl to make sure all the ingredients are incorporated.
Reduce the mixer speed to low and add the dry ingredients until just combined. Stir in chopped chocolate.
Form the dough into small balls, rolling each in granulated sugar, and place on an Exopat or parchment-lined baking sheet, leaving some room for the cookies to spread. Using the bottom of a glass, gently press each ball into a disk about 1⁄4-inch thick.
Bake for about five minutes, rotate the baking sheet and bake for another 5 minutes. To see if they're done, gently press a cookie with your finger — it should be soft but will spring back into shape. Remove from the oven and let them sit for a few minutes before transferring to a cooling rack. Give yourself a pat on the back, and sample a few while they're warm!