Anita Chu’s Chocolate Dipped Chocolate Gingerbread Cookies

Anita Chu’s Chocolate Dipped Chocolate Gingerbread Cookies

 Made by Anita Chu 
Yield: About 24 cookies

Ingredients
Gingerbread Cookies
3 cups (375g) all-purpose flour
2 T TCHO Natural Cocoa Powder
2 tsp ground cinnamon
2 tsp ground ginger
1 tsp baking soda
½ tsp ground cloves
¼ tsp salt
¾ cup (165g) unsalted butter, room temperature
1 cup (200g) light brown sugar
½ cup (130g) molasses
1 large egg, room temp
8 oz TCHO 66% Bittersweet Chocolate or TCHO 60.5% Dark Chocolate, roughly chopped for dipping (see Recipe Note)

Icing
1 cup (120 g) confectioners' sugar
1½ T (23 g) milk
1½ tsp light corn syrup

Directions

  1. Combine flour, cocoa powder, cinnamon, ginger, baking soda, cloves, and salt in a large bowl. Set aside.
  2. Place butter and brown sugar in a bowl compatible with a stand mixer. Beat on medium speed with paddle attachment until light and fluffy.
  3. Add in molasses and beat until combined. Add in egg and beat until combined.
  4. Add in flour mixture in three additions, beating on low speed just until combined.
  5. Divide dough into two portions and flatten each into a rectangle roughly ½" thick. Wrap in plastic wrap and chill in the refrigerator for 1-2 hours, until firm, or overnight.
  6. When you are ready to bake the cookies, preheat the oven to 350oF. Line a couple of baking sheets with parchment paper or silicone baking mats.
  7. Take out one of the dough rectangles and roll out between two sheets of parchment paper to ½" thick. (You can roll to ¼" thick if you want crispier cookies). Using a cookie cutter, cut out shapes from the dough.
  8. Place cookies onto prepared sheets. If the cookies are too soft to move, you can always put the dough back in the refrigerator for 10-15 minutes to let it firm back up. Repeat with the other block of dough.
  9. Bake for about 10 minutes, until the surface of the cookies is dry and firm. Remove from oven and let cool on wire racks.
  10. For the icing, whisk all the ingredients together in a bowl until smooth. If it's too runny, you can add some more confectioners' sugar. If it's too stiff, add some more milk a little bit at a time. You don't want the icing too runny; it's better for it to be on the stiffer side if you're piping out details. If you're using it as a glaze, you can have it runnier.
  11. Pour the icing into a piping bag fitted with a round #2 tip, or into a ziploc bag and then snip off one of the bottom corners to make a piping bag. Decorate cookies as desired.
  12. To dip the cookies: melt the chopped chocolate in a double boiler or metal bowl set over a saucepan of simmering water.
  13. Dip the cookies into the melted chocolate and set on sheets of parchment paper or wax paper to let set. Store cookies between sheets of parchment or wax paper.

Recipe Note:  If you want a little bit of a darker chocolateyness go for the 66%, which is bittersweet.  Or if you want your cookies to be a little sweeter, use the 60.5%, which is more like a semisweet!

Anita Chu’s Chocolate Dipped Chocolate Gingerbread Cookies
Photos by Anita Chu