These soft, chewy cookies are imbued with strong flavors of gingerbread and chocolate, a perfect combination! The Swedish pearl sugar on top adds a complementary crunch. Makes 40 cookies with a teaspoon scoop. Modified from King Arthur Flour.
Course: Dessert, Snack
Keyword: chocolate, cookies, gingerbread, swedish pearl sugar
Author: Beth Cato
Equipment
baking sheet
parchment paper
teaspoon scoop
Ingredients
1 3/4cupsall-purpose flour
1teaspoonbaking soda
2teaspoonsground ginger
1teaspoonground cinnamon
1/4teaspooncloves
1/4teaspoonnutmeg
1/2teaspoonsalt
1Tablespoonbaking cocoa or Dutch-process cocoa, sifted
1/2cupunsalted butter (1 cube) room temperature
1/2cupbrown sugar packed
1/2cupmolasses
1cupsemisweet chocolate chips
7TablespoonsSwedish pearl sugar
Instructions
Preheat oven at 325-degrees. Line baking sheet with parchment paper.
Stir together flour, baking soda, ginger, cinnamon, cloves, nutmeg, salt, and cocoa. Set aside.
In a mixing bowl, beat the butter and brown sugar until they are light and creamy. Add molasses. Gradually mix in the dry ingredients. Fold in the chocolate chips.
Measure the pearl sugar into a bowl. Use a scoop or spoon to create balls of dough. Roll them in the pearl sugar and then set spaced out on pan.
Bake for 7 to 10 minutes. Let sit on pan for 10 minutes, then transfer to a cooling rack.