Gingerbread Cookies with Chocolate – Two Ways

gingerbread cookies with chocolate

gingerbread cookies with chocolate

It was time to choose a cookie to bake for Santa, so I asked my husband what he thought about gingerbread cookies. His reply: “They’re okay, if you can add chocolate to them.” So, my spin on the classic holiday cookie was born. And because I couldn’t decide, I added chocolate to part of the batch before they were baked and some cookies were sandwiched in chocolate after they cooled. They are delicious both ways.

Cookies require only a little adaptation for altitude. I added small amounts of flour and non-dairy milk and used less baking soda. For my taste buds I reduced the cinnamon so the spices wouldn’t overpower the chocolate. These cookies are about the gingerbread, but they are very much about the chocolate. Happy Holidays!

Gingerbread Cookies with Chocolate – Two Ways adapted from Food52
2.75 cups all purpose flour (plus extra for rolling)
1 tsp baking soda
1/2 tsp baking powder
3/4 tsp cinnamon powder
1 tsp ground ginger
1/2 tsp ground cloves
1/2 tsp salt
1/2 cup molasses
1/2 cup canola oil
1/2 cup organic sugar
1/4 cup + 1 TBS almond milk
1 tsp vanilla extract
Vegan chocolate chips
In a large bowl, whisk together flour, baking soda, baking powder, spices, and salt. In a medium bowl, whisk together molasses, oil, sugar, milk, and vanilla. Whisk wet ingredients into dry ingredients until uniform. If adding chocolate chips to dough, do so now. Flatten dough into a disk, wrap in plastic wrap, and refrigerate for 1 hour or up to overnight.
To bake, preheat oven to 350F. Dust a clean surface with flour. Roll dough out to a scant 1/4” thick. Cut into shapes, with some cookies having centers cut out if making sandwiches. Bake cookies for 12 minutes or, for cookies with chocolate chips, bake for 16 minutes. Let cool. For sandwich cookies, melt chocolate chips over a double boiler. Pair up cookies so each sandwich has a bottom cookie, without the center cut out, and a top cookie with a cutout. Take bottom cookie and flip it upside down so the flat side is facing up. Spoon melted chocolate into center of cookie and place match on top. Allow to cool. Repeat until all cookies have been sandwiched.

Until next time, happy baking!

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