This cookie recipe is a celebration of chocolate and gingerbread spices. I discovered this recipe for Chocolate-Gingerbread Cookies in 2009, created by Matt Lewis and Renato Poliafito from Baked bakery in New York. The recipe was published in Food & Wine magazine and has been a favorite of mine for years, and for those with whom I share the cookies. Particularly for one young fan, all grown-up now, who gave me rave reviews at that young age wondering why I did not have my own bakery. Thank you, Jamie.
The dough for this cut out cookie is easy to work with. Great for bakers who are new to rolling out dough. It does require chilling time in the refrigerator before rolling and cutting can begin. As long as you plan ahead, you will be pleased with the results. If you are looking for a cut out cookie that can be baked without chilling, I have that recipe for you here.