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Chocolate Gingerbread Cookies

3 1/3 c flour
1/2 c Unsweetened Cocoa Powder
3/4 c dark brown sugar
3/4 tsp baking soda
1 Tbl cinnamon
1 Tbl ground ginger
3/4 tsp ground cloves
1/2 tsp salt
1 tsp orange zest
12 Tbl unsalted butter
1 egg
3/4 c molasses
2 oz Semisweet Chocolate, finely grated

In a bowl combine flour, cocoa powder, brown sugar, baking soda, cinnamon, ginger, cloves, salt, and zest, mix well. Add butter and blend with dry ingredients until creamy. Add the grated chocolate and stir to combine.

In a small bowl Whisk egg and molasses together. Gradually add the molasses mixture with the dry mixture and mix until the dough is moist and well blended

Divide dough in half and wrap in plastic wrap. Refrigerate for an hour, or until firm enough to work with without becoming sticky.

Working with one portion at a time, roll the dough into 1/4 inch thick between two sheets of parchment paper. Repeat with the other half of the dough. Leaving the dough sandwiched between the parchment paper, stack the dough on a baking sheet and refrigerate for 2 hours or overnight.

Remove 1 dough sheet from the frig and place on a work surface. Peel off the top parchment sheet to loosen and gently lay it back in place. Flip the dough, remove the bottom layer and discard.

Cut the dough into shapes with cookie cutters and place onto baking sheet lined with parchment paper.

Bake at 350 degrees for 8-12 minutes on the middle rack. Let cool on baking sheet for 2 minutes before transferring to a wire rack. Repeat with remaining dough. Frost as desired, once completely cool.