Chocolate Ginger Sparkle Cookies

By Sally's Baking Recipes · 75 min

Ingredients

Instructions

1. Whisk the flour, cocoa powder, baking soda, ground ginger, cinnamon, cloves, nutmeg and salt in a medium bowl until combined. Set aside.
2. With a mixer on high, beat the butter and brown sugar for about 3 minutes until creamy. Add the molasses, egg and vanilla and beat for about 1 minute, scraping down the bowl as needed.
3. On low speed, mix the dry ingredients into the wet until just combined. The dough will be thick and sticky.
4. Cover the dough and chill for at least 2 hours (up to 3 days). Do not skip the chilling.
5. Preheat the oven to 350°F (177°C). Line baking sheets with parchment or silicone mats.
6. If the dough has chilled over 2 hours, leave it at room temperature for 10 minutes. Roll into balls of about 30 g (1½ tablespoons), roll each in the 67 g granulated sugar, and space them 3 inches apart on the sheets.
7. Bake for 12 minutes or until the edges look set.
8. Cool on the sheet for 10 minutes, then move to a rack to cool completely.
9. Melt the 113–170 g chopped chocolate in a double boiler or microwave in 20-second bursts, stirring after each, until smooth.
10. Dip half of each cookie in the chocolate, drizzle with leftover chocolate if you like, and sprinkle with the 30 g chopped crystallized ginger.
11. Let the chocolate set fully at room temperature or in the fridge.
12. Store covered at room temperature for up to 1 week.

Summarized from Sally's Baking Recipes's video. Watch it for the details.

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