I love ginger bread cookies and when I saw a recipe that added in chocolate it was one of those aha moments. I made them for Thanksgiving and they were the hit of the party. Note that these are of course a special treat and should be eaten in moderation, but using whole wheat flour and two kinds of good quality dark chocolate does help a little with the nutrition value.
- Cook Time
- Prep Time
- 24 ServingsServings
- 1/2 cup unsalted margarine, melted
- 1 large egg
- 1 cup brown sugar, packed
- 1/2 cup granulated sugar
- 1/4 cup unsulphured molasses
- 2 tablespoon canola oil
- 1 1/2 teaspoon vanilla extract
- 1 tablespoon unsweetened cocoa powder
- 2 teaspoon cinnamon
- 1 1/2 teaspoon ground ginger
- 1 teaspoon ground cloves (optional)
- 1/2 teaspoon salt
- 2 1/4 cup whole wheat flour
- 1 1/2 teaspoon baking soda
- 3/4 cup semi-sweet chocolate chips
- 5 ounce bittersweet chocolate, cut up into chunks (scharfen berger is a good one)
- 3/4 cup sugar with 1 teaspoon cinnamon for rolling
This recipe is adapted from Loveveggiesandyoga.com
In a large microwave-safe mixing bowl, melt the margarine, about 1 minute on high power. Allow to cool for a minute, then add next eleven ingredients through salt. Whisk vigorously to combine until batter is smooth and silky. Add the flour and baking soda and stir to just incorporate; batter will be thick . The dough should be quite thick, add a bit more flour if needed.
Fold in the chocolate chips and chocolate baking chunks, place in ziploc bag and put in refrigerator for at least 2 hours, up to 5 days, prior to baking.
When ready to bake, preheat oven to 350F, line two baking trays with parchment.
In a small bowl, combine granulated sugar and cinnamon, and stir to combine.
Using a cookie scoop, form 2-ounce mounds of dough and roll each ball through the cinnamon-sugar mixture and place on baking trays, spaced about 2 inches apart. Bake for about 8 to 9 minutes, or until tops have just set, taking care not to overbake so they stay soft and chewy.
Allow cookies to cool on baking sheets for about 5 minutes before moving them to a rack to finish cooling. Store cookies in an airtight container at room temperature for up to 5 days or in the freezer for up to 3 months.