This was my first year participating in a cookie swap with fellow bloggers. I really wanted to make something a little different this year, and also to redeem myself from my gingerbread let down from years past. If you’ve never had the combination of chocolate and gingerbread before, you’ve been missing out. My husband loves these little German cookies that are gingerbread covered in chocolate. We had just gone to a German Christmas market a few weeks ago and it got me thinking to making my own version of these: chocolate chip gingerbread cookies! I knew I wanted to start with a chewy gingerbread cookie instead of a crunchy. I found a recipe on All Recipes and just added in my chocolate chips. I can’t even explain how good these are. The sweet from the chocolate pairs perfectly with the warmth and spice of the gingerbread. I’ll be making these again for Christmas, and I hope the blogger I sent these to liked these as I did!
-2 1/4 cups flour
-2 teaspoons ginger
-1 teaspoon baking soda
-3/4 teaspoon cinnamon
-1/2 teaspoon cloves
-1/4 teaspoon salt
-3/4 cup butter, softened
-1 cup white sugar
-1 tablespoon water
-1/4 cup molasses
-1 bag semi-sweet chocolate chips
-Additional 2 tablespoons white sugar
1. Preheat oven to 350. With an electric mixer, cream the butter and the 1 cup white sugar. Beat in the egg and then stir in the water and molasses.
2. In a separate bowl, combine the flour, ginger, baking soda, cinnamon, cloves, and salt. Gradually stir mixture into the molasses mixture. Stir in chocolate chips.
3. Dip rolled cookies into the additional white sugar. Bake 8-9 minutes.
Gingerbread Source: All Recipes