One of the things I like to do in my spare time is to bake! So when the holidays come around it’s Bakapalooza! Every year I bake cookies, cakes, and other types of desserts.
Everyone in the house knows to stay out of the kitchen during this time otherwise, they don’t get any delicious sweets.
This year, I tried a recipe which sounded really tempting- chocolate with ginger. For some it might not sound good but it tastes like chocolate gingerbread. Perfect with hot cocoa during a cold winter.
So here’s how to make this sweet perfection!
2 1/2 cups all purpose flour, plus some extra for the work area
1/2 cup unsweetened cocoa powder
1/2 teaspoon ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon grated nutmeg
1/4 teaspoon ground cloves
1/2 teaspoon coarse salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
3/4 cup (1 1/2 sticks) unsalted butter at room temperature
3/4 cup packed dark brown sugar
1 large egg
1/2 cup unsulfured molasses
1 tablespoon peeled grated fresh ginger
Sift together all the dry ingredients except for the brown sugar.
Take the butter and brown sugar and mix it on medium speed in a mixer until well combined.
Add in the egg, molasses, and grated ginger and mix until completely combined. Add in the flour mixture and beat until fully incorporated.
Cut the dough into two peices and form into balls. Wrap each ball in plastic wrap and refrigerate for an hour.
Right before you pull out the dough preheat the oven to 325 degrees. Work with one ball of dough at a time. Roll it out on a floured surface untol it’s 1/4 of an inch thick. Use any kind of cookie cutters and cut out the shapes. Place them an inch apart from each other on a greased or parchment lined baking sheet.
Bake until firm which is about 11-13 minutes. Cool on a wire rack.