Chocolate Gingerbread Chewies

Chocolate Gingerbread Chewies

Adapted from Cooking Up a Storm

Makes 3 to 4 dozen cookies, depending on size

1 1/2 sticks unsalted butter, at room temperature

2 cups sugar, plus extra for rolling

2 eggs

1/3 cup molasses

2 tsp white vinegar

1 Tbsp vanilla

3 1/2 cups all-purpose flour
3 Tbsp cocoa powder

1 1/2 tsp baking soda

1 tsp ground cinnamon

1 tsp ground cloves

1 tsp ground nutmeg

3 tbsp finely minced candied ginger

orange zest

Preheat oven to 350 degrees. Line 2 cookie sheets with parchment paper. 

In a mixing bowl or stand mixer, beat the butter and sugar together until creamy. Beat in eggs, 1 at a time, then molasses, vinegar and vanilla. 

Sift together the remaining dry ingredients, then gently add to the wet ingredient. Mix until just combined. If the dough is too wet to handle, refrigerate until firm, or at this time, refrigerate or freeze for future use. 

Place some sugar on a pie plate, then gently roll walnut sized balls of dough. Roll the dough in the sugar, then place on the cookie sheets. Bake about 12 minutes, until golden brown, then immediately remove to cookie racks to cool.