Dark Chocolate Gingersnap Cookies with Holiday Stencils

by on November 25, 2012

For the first time in my life I think I had a chocolate hangover. Maybe it was eating three additional pieces of See’s candy before I went to bed that threw me over the edge. I’m the savory-girl. The girl that hovers over the holiday buffet table where the cheesy dips are displayed and quietly dips my crackers in the pool of yummy calories in between conversations. But to make it clear, I’ll never double-dip. My table side manners are always in-check.

Offer me anything savory and I’ll eat till the plate is empty. But offer me some dessert and I’ll be happily satisfied with about 3 bites. My love of desserts runs deep and a slice of moist cake or thick-and-chewy cookies are what I crave. Even though I love being around desserts as well, those three bites are enough to end my day perfectly.

So how is it that a savory-girl can get a chocolate hangover with just three pieces of candy? You see, it started two weeks ago when we had a two day shoot at Terranea and the second day was “dessert day”. The chefs were bringing out the most incredible desserts, many of which had chocolate and one of which was the most decadent chocolate brownie I had ever laid my lips on. My fork and fingers had to make sure I had a bite of almost everything single dessert.

Next, these cookies. These dark chocolate gingerbread cookies had me sprung with holiday cheer. Oh my goodness, they’re so good, chewy, and full of fresh ginger and dark chocolate flavor that I swear I ate two in one sitting. For me, that’s a huge feat for savory-girl-me to eat two big cookies back to back.

We adapted these cookies from Alice’s fantastic new cookbook, Savory Sweet Life. Visit Alice’s blog and you’ll be treated to some incredible family recipes, including her spot-on dessert creations. After making her chocolate cookies, we had to re-visit another of her cookie recipes when the cravings called and her cookbook offered the perfect answer to our needs.

Alice’s original recipe is the soft chocolate gingersnap cookies. To make them extra chocolate-y, we added an extra-dark cocoa, along with some freshly grated ginger. What lies before you is a perfectly soft & chewy cookie that you can sink your teeth into.

To make them extra fun and holiday festive, we used sprinkled powdered sugar and Martha Stewart’s cookie stencils. This particular set is currently out of stock, but we were able to find a similar, possibly updated set, over here at amazon. This is the first time we’ve ever decorated with cookies and were curious how they’d turn out. The dark color of these gingerbread cookies provided the perfect base for the whole stenciling.

Each cookie became so much more festive with all the different holiday icon designs. Now these cookies had so much more visual interest and personality. That’s why it was so easy for me to eat two back to back. On top of that, we busted out the box of See’s candy to celebrate Thanksgiving so there you have it, the reason why I had a chocolate hangover.

I can’t wait till I sober up again from all the chocolate in the past week because the first thing I’m reaching for again are a few more of these terrific cookies. I’m addicted!

hugs,

diane

Soft Dark Chocolate Gingersnap Cookies

Yield: 24 cookies

Total Time: 30 min

Adapted from Alice Currah's Savory Sweet Life Cookbook. We used at special dark cocoa powder and used fresh grated spices when applicable. Alice's recipes are fantastic, especially her desserts. This is a great cookbook to have in the kitchen.

Ingredients:

  • 2 cups (250g) all-purpose Flour
  • 3 Tablespoons (16g) unsweetened Cocoa Powder (special or extra dark if you can find it)
  • 1/4 teaspoon Salt
  • 1/2 teaspoon Baking Soda
  • 1 Tablespoon freshly grated Vietnamese Cinnamon (or 1 teaspoon regular ground Cinnamon)
  • 1 Tablespoon freshly grated Ginger (or 1 teaspoon ground Ginger powder)
  • 1/2 teaspoon freshly grated Nutmeg (or 1/4 teaspoon ground Nutmeg)
  • 1/2 teaspoon ground Cloves
  • 1/2 teaspoon Cream of Tartar
  • 1/2 cup (114g) unsalted Butter, at room temp.
  • 3/4 cup (165g) firmly packed Brown Sugar
  • 1/2 cup (100g) Sugar
  • 1 Egg
  • 1/4 cup (85g) Molasses
  • Confectioners Sugar for dusting

Directions:

Preheat oven to 350°F. Line sheet pans with parchment paper.

  1. Whisk together flour, cocoa powder, salt, baking soda, spices, and cream of tartar for 20 seconds or until well combined. Set aside.
  2. In a mixing bowl cream the butter, brown sugar, and sugar on medium-high until light and fluffy (@2 minutes). Slow down mixer speed and beat in egg and molasses until combined, scraping bowl sides and bottom at least once.
  3. Slowly stir dry ingredients into butter mixture until just combined. With an 1 1/2" cookie scoop, form balls and place 2 inches apart on lined sheet pans.
  4. Bake for 14-16 minutes or until set. Allow to cool for 5 minutes on sheet pan, the carefully lift onto a wire rack to finish cooling.
  5. After cool, if using stensil, place stensil over cookies and dust with confectioners sugar or just dust with confectioners sugar.
Recipe Source: WhiteOnRiceCouple.com.

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{ 21 comments… read them below or add one }

1 Blog is the New black November 25, 2012 at 11:18 pm

Love the powdered sugar snowflakes!

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2 Averie @ Averie Cooks November 26, 2012 at 12:18 am

The stencil/sugar idea is fabulous! I love these – I made molasses-ginger cookies with chocolate in them last week! I love that flavor combo and yours look fabulous!

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3 Kathryn November 26, 2012 at 2:01 am

These pretty much sound like my perfect ever cookie and the stencils look so pretty (and like they might not actually be too tricky for this cookie-design challenged girl!)

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4 Nik@ABrownTable November 26, 2012 at 7:50 am

I love the stencils! The cookies look so beautiful and I love the use of the different spices with molasses.

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5 Angie @ Big Bear's Wife November 26, 2012 at 8:59 am

How cute are those stencils! I love them! Those cookies look absolutely heavenly

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6 slywlf November 26, 2012 at 9:15 am

Since molasses-ginger cookies are my go-to recipe to take to gatherings, but I am a chocoholic at heart, clearly this is going to become a major player in my rotation ;-)

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7 Loretta | A Finn In The Kitchen November 26, 2012 at 9:18 am

I love the idea of putting chocolate in a gingersnap cookie! Plus, that adorable little stencil is incredible…

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8 Jessica November 26, 2012 at 11:44 am

These look so cute that I don’t think I’ll even eat them. Thanks for sharing.

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9 Katrina @ Warm Vanilla Sugar November 26, 2012 at 11:53 am

These sound absolutely lovely!

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10 Denise November 26, 2012 at 4:50 pm

Know exactly how you feel, I had a chocolate hang-over last week. I made a caramel and chocolate baked pudding, two bites did me in as it was so rich. I didn’t let that stop me, I had a couple more, and the next day I payed ….. These cookies sound amazing especially with the addition of ginger!

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11 Andi November 26, 2012 at 6:02 pm

This is such a brilliant idea!!!

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12 Atika November 26, 2012 at 6:47 pm

What an awesome idea, the cookies look so cute.

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13 Spencer November 26, 2012 at 7:40 pm

Looks absolutely amazing. They would be a perfect Christmas treat for my kids.

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14 Roberta November 27, 2012 at 1:54 am

Hi Diane thanks for the post!
I would like to substitute mollassa with honey, should I stick to the 1/4 you suggested or go for less/more honey instead?

Thank you again
roberta

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15 White on Rice Couple November 27, 2012 at 5:42 am

Hi Roberta. If you need to sub in honey for the molasses, we would cut back on the amount and use just 2 or 3 tablespoons of honey instead of the 1/4 cup of molasses (4 T = 1/4 c) since the honey is quite a bit sweeter than molasses. The cookies will also be lighter in color and the flavor will change by using honey, but it may be just the flavor you are looking for. Good luck! T & D.

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16 Sandrine November 27, 2012 at 4:50 am

So inviting!
I’m chocolate addicted and nothing works better for me than a fresh squeezed lemon to drink in the morning before you put anything else in your mouth to get rid off a chocolate hangover…

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17 Amy November 27, 2012 at 1:37 pm

Wow, these are absolutely beautiful! I’m not a huge fan of gingersnaps, but I can totally get on board with chocolate ones. :)

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18 Deniz December 2, 2012 at 5:08 pm

Just made these cookies. Absolutely amazing.

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19 Bianca December 6, 2012 at 7:12 pm

I just made a batch of these. Wish I had dark chocolate cocoa as I love dark chocolate! But even with regular cocoa they are delicious! Soft, chewy! Fresh ginger is the way to go. Great with a cup of tea! Can’t wait to share them at my cookie exchange this Sunday!

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20 Jenna December 12, 2012 at 6:17 pm

These look absolutely amazing. Do you have a sense of how many days they might stay fresh in an air-tight tin?

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21 White on Rice Couple December 15, 2012 at 8:02 am

Hi Jenna,
They should stay fresh for around 5 days in an airtight container. Maybe even a bit more. I think I might have to make another batch today and try to refrain from eating all of them in less than 5 days. You know, just to test ;)
T

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