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.
3 1/4 cups all-purpose flour
1/3 cup unsweetened cocoa powder
1 tablespoon ground ginger
2 teaspoons ground cinnamon
1 teaspoon ground cloves
1 tablespoon baking soda
1/2 teaspoon baking powder
1 teaspoon kosher salt
5 tablespoons unsalted butter, softened
1/3 cup vegetable shortening, such as Crisco
1/2 cup dark brown sugar, packed
1 large egg, room temperature
1/2 cup molasses
2 ounces bittersweet chocolate, melted
In a medium size bowl, add the flour, cocoa powder, the spices, baking powder, baking soda, and salt, whisking to combine. Set aside.
Working with the bowl of a stand mixer, add in the softened butter and shortening, mixing until combined. To this, add in the brown sugar mixing together until well combined. This process will take several minutes, stopping the mixing to scrape down the sides of the bowl 2-3 times. Add in the egg, mixing for about 30 seconds until incorporated, then add in the molasses and melted chocolate, mixing until smooth and combined, again scraping down the sides of the bowl. Add in the flour mixture in three separate batches, slowly mixing each time until the dough is formed. Divide the dough into 3 equal parts, wrapping each in plastic wrap, refrigerating the cookie dough until chilled, about 2 hours.
Preheat the oven to 350 degrees. Remove the wrapped cookie dough packages from the refrigerator, allowing it to warm a bit, for about 20-30 minutes. Line large baking sheets with parchment paper. On a lightly floured work surface, roll out the dough to 1/4-inch thick. If the dough cracks a bit while rolling it, simply pinch it together and continue rolling. Cut out shapes with your choice of cookie cutter, transfer each to the prepared cookie sheet. Gather and roll out the remaining scraps to cut out more cookies.
Bake the cookies for 7 minutes, placing the baking sheet on the center rack of the oven. Once the cookies are baked, remove from the oven allowing the cookies to cool on the sheet tray for 5 minutes, then transfer to a wire rack to cool completely. Continue rolling and cutting with the remaining dough.
Ice the cooled cookies with Mascarpone Frosting, or your favorite buttercream frosting.
1 stick, (8 tablespoons) unsalted butter, softened
1 8-ounce container mascarpone cheese, softened
3 1/2 cups powdered sugar, sifted
1 teaspoon vanilla extract
Working with an electric mixer, place the butter into the bowl, beating until smooth. Add in the mascarpone cheese and vanilla until combined. Gradually add in the powdered sugar until smooth and creamy. Use the frosting to ice the cookies or your favorite cake or cupcakes.
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