This recipe is great for the holidays. It’s fun and incredibly easy to make! These will be a great hit for a get-together around holiday times or just a nice gift to give someone:)
Plan in advance as these cookies will need time to chill in the fridge for best results around 2 hours or overnight.
Yield 17-18 cookies
Prep time: 20 minutes
Cook time: 10-11 minutes
Total time: 30 minutes
What You Will Need
- Mixing bowls
- Measuring cups or a scale
- Stand mixer/ hand mixer
- Parchment paper/ silicone baking mat
1 2/3 cup (205g) all flour
3/4 cup (75g)cocoa powder
1 1/2 tsp baking powder
1/4 tsp salt
1/2 tsp ground cinnamon
1/4 tsp ground ginger
1 stick (110 grams) softened unsalted butter
1 cup (200g)white sugar
1/4 cup (50g)brown sugar
2 medium size eggs
1/4 tsp vanilla extract
2/3 cup (100g) chocolate chips
(To roll the chocolate balls)
1/4 cup confectionery sugar
1/2 tsp cinnamon
1. Sieve together flour, cocoa powder, salt, baking powder, cinnamon and ginger. Set aside in a separate bowl.
2. In another bowl cream butter and sugar together until creamy consistency. This will take about 3-4 minutes.
3. Add the vanilla extract and eggs one at a time.
4. Divide the flour into 2 batches when combining into the creamed butter sugar mixture.
5. Mix until just combined, make sure not to over mix.
6. Fold the chocolate chips into the batter.
7. Wrap in plastic and chill for 2 hours or overnight.
8. Preheat oven to 350F (175C)
9. Take the chilled dough out of the fridge and let it sit on the counter for 10 minutes.
10. In the meantime prepare the confectionery sugar with the cinnamon and set aside.
11. Roll the chocolate dough into balls or golf ball size/ 1.5 inch (the dough will stick to your hands, this is normal)
12. Add balls into sugar until completely coated.
13. Bake in batches if needed, separate the balls giving distance for the cookies to rise and grow.
Suggestions + tips
- Using room temperature butter will give you best results as the sugars will mix and combine smoothly.
- If you’re on a time crunch, cube your cold butter and leave on the counter for 20 minutes this will bring the butter to room temperature very fast.
- Using room temperature eggs will give a smoother batter.
- Sifting the flour and cocoa powder will get rid of any clumps both might retain while being in the package, optional to do this with the ground cinnamon, ground ginger, salt and baking powder.
- Using both brown and white sugar will give a caramel-like flavor.
- If you really wanted to get “spicy” you can add 1/8 tsp of cayenne.
You can always opt for vegetable oil using measurements of 3/4 cup of oil.
No brown sugar? Just replace the other 1/4 of brown sugar with the white sugar.
If you don’t have a stand mixer or hand mixer, you can always use a whisk- this method will take time as you’ll need to whip it but of course this will still work!
Parchment paper will be just fine as opposed to a silicone baking mat.
If you’re gluten free, just replace the flour for gluten free all purpose flour. I don’t recommend using almond flour or oat flour as these type of flours absorb more and might affect the end results.
Let the cookies cool before keeping them in an airtight container for freshness.
About 3 days on the counter top will be fine, although if you live in a warm climate, check daily to make sure no mold has started.
Freezing these cookies are a great idea once cooled, as this can be a make ahead recipe and brought back to room temperature before serving
If you want to make the dough and leave it in the freezer, the dough should last for 3 months for optimal freshness. Just put the frozen dough into the fridge a day before so before you want to make the cookies they won’t be frozen.