Here's a quick and easy recipe for dark chocolate gingerbread cookies that are great to make well in advance (the dough can stay in the fridge for up to a week). We made Molino-shaped cookies in honor of the stone used to grind our chocolate, but feel free to go the classic route and make gingerbread men instead.
Yields about 35 cookies
3 cups all-purpose flour
1 tablespoon ground ginger
2 teaspoons ground cinnamon
1 teaspoon ground cloves
1 tablespoon baking soda
1/2 teaspoon baking powder
Pinch of salt
8 tablespoons (1 stick) butter, softened
1/2 cup light brown sugar
1 egg, beaten
1/2 cup molasses
1 Taza Dominican 70% Dark Dominican Republic Origin Bar, melted
Royal icing for decoration, if desired
1. Adjust oven rack to middle position and preheat to 350 degrees. Line a cookie sheet with foil or parchment paper.
2. Whisk together flour, ginger, cinnamon, cloves, baking soda, baking powder, and pinch of salt. In a separate bowl mix together butter, sugar, egg, molasses and melted chocolate until evenly incorporated. Mix wet and dry ingredients together, then wrap tightly in plastic wrap and let sit in the fridge for at least an hour, or overnight.
3. When ready to bake, roll out cookie dough until ¼ inch thick, then cut into desired shapes (we love our Molino cookies!). Place on a baking sheet and bake for 7-10 minutes or until beginning to brown on the edges. Let cool for 30 minutes before icing, if desired.
1 egg white
1 pound confectioners sugar
1. In the bowl of a standing mixer, beat the egg white until foamy then add confectioners sugar and beat until smooth and creamy, about 5 minutes.