Recipe: Chocolate Gingerbread Cookies

Pairs well with coffee, tea, bourbon & BBC mysteries

Last week, my friend Elspeth, who you may know as the woman who created Cacio e Pepe ravioli for Trader Joe’s, posted a picture of a batch of delightful Chewy Molasses Spice Cookies she was cooking up. They screamed “Cozy Fall Afternoon” to me and I immediately wanted some. But I was also dropping by friends’ patio for a distanced hang and I wanted to bring them a treat. The husband loves chocolate but can’t do dairy, not even in baked goods. So, using Elspeth’s cookies as the inspiration, I combined it with a few recipes of my own to deliver a delightful spiced chocolate cookie made with olive oil instead of butter. 

Some notes about the recipe: Among the two couples, we were divided about the sweetness of the cookie. I always like to use less sugar, and this was fine for both me and the other husband, however our spouses wanted them sweeter. So, I would add another quarter cup if you do, too. That should also give you a less cake-like cookie. To be honest, I prefer a chewier cookie, but I don’t like using the extra sugar. Another thing is that I went back and forth on whether or not I had used enough cocoa. Eventually I landed on the idea that I had: You certainly don’t want the chocolate to overpower the gingerbread spices. But if you have any concerns you can try adding an extra tablespoon of cocoa. Lastly, they’re not the most exciting looking cookie. They’re kind of boring looking and if I were making them again, I’d sprinkle some chopped candied ginger on top which would also give them a little heat. 

CHOCOLATE GINGERBREAD COOKIES

OVEN: 350 DEGREES

YIELD: 15-18 cookies

INGREDIENTS:

1/4 cup cocoa

1 1/4 cup flour

1/4 tsp baking soda 

1 tsp cinnamon

¼ tsp ground nutmeg

¼ tsp. ground ginger

¼ tsp. cardamon

½ tsp salt

¼ cup molasses

½ cup olive oil

1/2 c brown sugar (3/4 cup if you prefer them sweeter)

1 egg

1 tsp. vanilla

Pre-heat oven to 350.

Mix together cocoa, flour, baking soda, salt and spices and set aside. 

In a separate mixing bowl combine molasses and olive oil, then stir in sugar. When thoroughly mixed, add egg and vanilla. Finally, mix in your dry ingredients. 

Drop by spoonfuls and bake on parchment paper for 11-12 minutes.