Chocolate Dipped Soft Ginger Cookies
These Chocolate Dipped Soft Ginger Cookies are the perfect winter-time treat and pair nicely with an afternoon cup of tea or coffee.
Servings: 12 Servings
- 1¾ cups Flour
- 1⅙ teaspoon Baking Soda
- 1/2 teaspoon Salt
- 1/4 cup Cocoa Powder
- 1 teaspoon Ground Ginger
- 3/4 teaspoon Cinnamon
- 1/2 teaspoon Ground Cloves
- 1/2 cup Unsalted Butter room temperature
- 1/4 cup Sugar
- 1/4 cup Brown Sugar
- 1/4 cup Molasses
- 1 large Egg
- 1/2 cup Semi-Sweet Chocolate Chips
- 2 tablespoons Unsalted Butter
- 1 tablespoon Milk
In a medium-sized mixing bowl, whisk the Flour, Baking Soda, Salt, Cocoa Powder, and Spices until fully combined.
In the bowl of an electric mixer beat the Butter and Sugars until light and fluffy. Turn off the mixer and add the Molasses and Egg. Beat until smooth, about 1 minute. Add about 1/3 of the flour mixture and mix on low until combined. Repeat with the rest of the mixture, scraping down the sides of the bowl after each addition. Cover and place in the fridge for 30 minutes.
Preheat the oven to 350 degrees. Line two baking sheets with parchment paper. Pour 1/2 cup of sugar into a small bowl. Using a cookie scoop or measuring spoon, scoop out 1 tablespoon of dough and roll into a ball. Dip the ball into the sugar and fully coat.
Place the dough balls onto the lined baking sheet about 2-inches apart. Bake for 10 minutes. Let the cookies cool on the baking sheet for about 5 minutes and then move to a cookie rack.
Once the cookies have cooled completely. Prepare your chocolate dip by placing all the ingredients into a small saucepan. Heat on medium heat and stir continuously until chocolate is completely smooth. Dip each cookie into the melted chocolate and return to the cookie rack to cool.
Serving: 1cookie | Calories: 261kcal | Carbohydrates: 33g | Protein: 3g | Fat: 13g | Saturated Fat: 8g | Cholesterol: 44mg | Sodium: 218mg | Potassium: 205mg | Fiber: 2g | Sugar: 17g | Vitamin A: 320IU | Calcium: 35mg | Iron: 2mg