Bake, Run, Live

Today is the 1st day of the 12 Days of Christmas Cookies!

And of course, they are chocolate cookies! Hey, I was good- I limited myself on the number of chocolate cookie recipes I am posting during these 12 days. You know with me, it would be so easy to have all 12 days be chocolate cookies! However, I know some of you don’t like chocolate, and some of you just like variety!

Our first cookie is a fun twist on gingerbread cookies. Chocolate Gingerbread cookies!

These are drop cookies, so you don’t have to be worried that I am starting off with a recipe that makes you roll out the dough and cut out the cookies. Those recipes are coming though!

Chocolate Gingerbread Cookies
Recipe lightly adapted from Martha Stewart

1 3/4 cups flour
1 teaspoon ground ginger
1 teaspoon cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1 tablespoon cocoa powder
1/4 teaspoon salt
1/2 cup (1 stick) butter, softened
1/2 cup dark brown sugar, packed
1/2 cup molasses
1 teaspoon baking soda
1/2 cup mini chocolate chips
1/2 cup sugar

In a medium-sized bowl, sift together the flour, spices, and cocoa powder. Set aside.

In a stand mixer, using the paddle attachment, cream together the butter and brown sugar. Add in the molasses and mix well.

In a small bowl, dissolve the baking soda with 1 1/2 tablespoons boiling water. Add half of the flour mixture into the butter mixture. Add in the baking soda/water, then add in the remaining flour mixture. Add in the mini chocolate chips.

Preheat oven to 325 degrees.

Place sugar in a shallow bowl. Using a medium-sized ice cream scoop, scoop the dough, then roll it in the sugar*. Place the dough on a parchment paper lined cookie sheet, leaving 2 inches between each cookie. Bake in a preheated oven for 10 minutes. Remove from the oven and let cool for 5 minutes. After 5 minutes, move cookies onto cooling racks and let cool completely. Enjoy!

Note: If the dough is really sticky, refrigerate for 20-30 minutes.

Made with love, not calories!