Gingerbread Chocolate Biscuits
Equipment
- 1 Mixing bowl
- 1 Whisk
- 1 measuring cup
- 1 Baking sheet
- 1 Rolling Pin
- 1 Cooling rack
- 1 Cookie cutter
Ingredients
- 2 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/2 cup unsalted butter softened
- 1/2 cup brown sugar packed
- 1/4 cup molasses
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup chocolate chips
Instructions
- Preheat the oven to 350°F (175°C).
- In a mixing bowl, whisk together the flour, cocoa powder, baking soda, salt, ginger, cinnamon, and cloves.
- In another bowl, cream the butter and brown sugar until light and fluffy.
- Add the molasses, egg, and vanilla extract to the butter mixture and mix well.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in the chocolate chips.
- Cover the dough and refrigerate for 1 hour.
- Roll the dough out on a floured surface to about 1/4 inch thickness.
- Use a cookie cutter to cut out shapes and place them on a baking sheet.
- Bake in the preheated oven for 10-12 minutes.
- Allow the biscuits to cool on the baking sheet for 5 minutes before transferring to a cooling rack.
Notes
For extra flavor, you can add a pinch of nutmeg to the spice mix. Make sure to chill the dough well to make it easier to roll out without sticking. If you prefer softer biscuits, reduce the baking time by a minute or two, keeping a close eye on them to avoid burning.
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