Imagine biting into a cookie that's so decadent, it makes your taste buds dance with joy - a perfect fusion of rich chocolate and warm holiday spices that will transform your ordinary baking experience into an extraordinary culinary adventure! These Double Chocolate Chunk Gingerbread Cookies are not just a dessert; they're a festive experience that combines the classic comfort of gingerbread with an irresistible chocolate twist that will have everyone begging for your secret recipe.
Prep Time: 20 mins
Cook Time: 10 mins
Total Time: 30 mins
Cuisine: American
Serves: 24 cookies
Ingredients
- 2 cups all-purpose gluten-free flour
- ½ cup cocoa powder
- 1 tsp baking soda
- ½ tsp salt
- 1 tsp ground ginger
- 1 tsp ground cinnamon
- ½ cup brown sugar
- ½ cup molasses
- ½ cup coconut oil, melted
- 1 cup dark chocolate chunks
Instructions
- Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats.
- In a medium mixing bowl, whisk together the gluten-free flour, cocoa powder, baking soda, salt, ground ginger, and ground cinnamon until well combined and no lumps remain.
- In a separate large bowl, mix the brown sugar, molasses, and melted coconut oil until smooth and fully incorporated.
- Gradually add the dry ingredient mixture to the wet ingredients, stirring until a thick, cohesive dough forms.
- Fold in the dark chocolate chunks, ensuring they are evenly distributed throughout the dough.
- Refrigerate the dough for 15 minutes to allow it to firm up and make it easier to handle.
- Using a cookie scoop or tablespoon, drop rounded portions of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Gently flatten each cookie slightly with the back of a spoon or your fingertips.
- Bake in the preheated oven for 10-12 minutes, or until the edges are set and the centers look slightly soft.
- Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- Store in an airtight container at room temperature for up to 5 days, or freeze for longer storage.
Tips
- Use room temperature ingredients to ensure smooth mixing and consistent texture.
- Chill the dough for exactly 15 minutes - this helps prevent spreading and creates a perfect cookie shape.
- For extra chocolate intensity, use high-quality dark chocolate chunks with at least 70% cocoa content.
- Don't overbake! The cookies should look slightly soft in the center when you remove them from the oven.
- Allow cookies to cool completely on the wire rack to develop their full flavor and achieve the ideal chewy texture.
- For gluten-sensitive guests, double-check that your gluten-free flour blend is fresh and well-combined.
- Store cookies in an airtight container with a small piece of bread to maintain moisture and softness.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 22g
Protein: 2g
Fat: 11g
Saturated Fat: 8g
Cholesterol: 0mg
