Chocolate-Gingerbread Cookies

Name: Chocolate-Gingerbread Cookies
Prep time: 5 h
Cook time: 5 h
Total time: 5 h
Yield: 40
Cuisine: Global
Ingredients: 1 teaspoons baking powder; 1 Tbsp baking soda; 57 grams bittersweet chocolate, melted and cooled; 296 milliliters confectioners sugar; 118 milliliters (packed) dark brown sugar; 1 large egg, at room temperature; 1 large egg white; 769 milliliters all-purpose flour, plus more for dusting; 2 teaspoons ground cinnamon; 1 teaspoon ground cloves; 1 Tbsp ground ginger; 1 teaspoon fresh lemon juice; 118 milliliters molasses; 1 teaspoon salt; 79 milliliters solid vegetable shortening; 5 Tbsps unsalted butter, softened; 79 milliliters unsweetened cocoa powder

Chocolate-Gingerbread Cookies might be just the dessert you are searching for. This recipe serves 40. One serving contains 115 calories, 2g of protein, and 4g of fat. If you have butter, brown sugar, molasses, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 5 hours.

Instructions

In a medium bowl, whisk the flour with the cocoa powder, ground ginger, ground cinnamon, ground cloves, baking soda, baking powder and salt. In the bowl of a standing electric mixer fitted with the paddle, beat the softened butter with the shortening at medium speed until the mixture is smooth, about 30 seconds.

Ingredients you will need

Ground Cinnamon

Baking Soda

Ground Clove

Ginger Powder

Cocoa Powder

Shortening

Butter

All Purpose Flour

Salt

Equipment you will use

Hand Mixer

Whisk

Bowl

Add the brown sugar and beat until fluffy, about 2 minutes.

Ingredients you will need

Brown Sugar

Add the egg to the cookie batter and beat until incorporated. Beat in the molasses and then the melted bittersweet chocolate.

Ingredients you will need

Bittersweet Chocolate

Molasses

Egg

Add the flour mixture in 3 batches, beating between additions. Divide the dough into 3 equal parts. Shape each part into a disk, then wrap each one in plastic wrap and refrigerate the cookie dough until chilled, about 2 hours.

Ingredients you will need

Cookie Dough

Dough

All Purpose Flour

Wrap

Equipment you will use

Plastic Wrap

Preheat the oven to 35

Equipment you will use

Oven

Line 2 large baking sheets with parchment paper. On a lightly floured work surface, roll out 1 disk of dough 1/4 inch thick. Using 4- to 5-inch cookie cutters, cut the dough into shapes and transfer to the prepared baking sheets. Reroll the dough scraps and cut out more cookies.

Ingredients you will need

Dough

Roll

Equipment you will use

Baking Paper

Cookie Cutter

Baking Sheet

Bake the cookies for about 7 minutes, rotating the pans halfway through baking until the tops are dry.

Ingredients you will need

Equipment you will use

Oven

Let the cookies cool on the pans for 5 minutes, then transfer to wire racks to cool completely. Repeat the process with the remaining dough.

Ingredients you will need

Dough

In a medium bowl, combine the confectioners' sugar with the egg white and lemon juice and whisk until the icing is completely smooth.

Ingredients you will need

Powdered Sugar

Lemon Juice

Egg Whites

Icing

Equipment you will use

Whisk

Bowl

Scrape the Mascarpone Filling into a piping bag fitted with a medium tip. Turn half of the gingerbread cookies flat side up and pipe a thin layer of filling over the cookies. Top with the remaining cookies, flat side down.

Ingredients you will need

Mascarpone