This gingerbread recipe on the tray, with chocolate icing, is that recipe you need when Christmas is approaching and you don’t feel like anything at all. 😀Just a good coffee and some big flakes to knock on your window! !!! It is easier than a cake and saturates many people, so I highly recommend it !!! We, as we have a big (and wonderful 😛) family, were delighted by this gingerbread cake, fluffy and fragrant !!!
How To Make Gingerbread Chocolate Chip Cookies
Preheat the oven to 170 degrees C (low heat). Wallpaper a tray of approx. 35 × 40 cm.
Put the honey together with the brown sugar (raw sugar, from sugar cane) in a pan and leave it on the fire until the sugar melts. It won’t take more than 1-2 minutes, don’t be scared! 🙂Stir all this time. Then set aside to cool well (to be warm). Break the eggs and beat as for the omelet, then add to the composition with honey. Mix everything very well. Next, add the grated ginger on a small grater (either fresh or sweetened) and spices (add only cinnamon, if you don’t have ginger or cardamom). Cream cream (liquid, unbeaten) and yogurt follow.
Separately, in another bowl, mix the flour with baking soda, baking powder and salt powder; sift over the above composition and mix well. The resulting dough is poured into the prepared tray and leveled. The gingerbread is baked approx. 30 minutes (test the toothpicks). Leave to cool in the pan. When ready, remove from the pan (preferably with a detachable ring shape) and turn over on a plate (keep in mind that the countertop is fragile and fluffy, so handle it carefully), placing the plate on top and -then suddenly overturning it. The top is cut in half.
Fill with chestnut puree or plum jam (marmalade, magiun, which you have at home 😀), cover with the other top and leave to cool until the icing is ready.
For the icing, melt the chocolate, broken into small pieces together with the whipped cream, liquid, on a very low heat or in the microwave. Do not leave it on the fire until you see that the chocolate is almost melted (you can see a few more pieces of chocolate in the cream), because they will melt due to the residual heat of the pot and as you mix it. Then pour the chocolate icing over the cake and level. Allow to harden for approx. an hour, after which it is cut into larger cubes.
In fact, from this moment on, it can be eaten 😛, but I wanted to give it a more festive air and I created a few white chocolate stars. The stars are easy to make, melt the white chocolate (do not overheat it, because it can be cut) and stir often until it melts (either in a bain-marie or in the microwave, with pauses of a few seconds). Pour it on a baking sheet in an even layer and put it in the fridge to harden. Then stamp stars with a small shape of cookies.
The gingerbread pieces are decorated with stars and can be powdered with a little cinnamon. They are incredibly good !!!!😀Print
Gingerbread Chocolate Chip Cookies
- Prep Time: 15 minutes
- Total Time: 12 minutes
- Yield: 1 1x
- Category: Cookies
- Method: Main Course
- Cuisine: American
- 3 1/3 cupsall-purpose flour
- 1 teaspoonbaking powder
- 3/4 teaspoonbaking soda
- 3/4 teaspoonground cinnamon
- 1/4 to 1 teaspoonground white pepper
- 1/4 teaspoonfine salt
- 1/4 teaspoonground cloves
- 1/4 teaspoonground mace or nutmeg
- 12 tablespoons(6 ounces) unsalted butter, at room temperature
- 1 cupgranulated sugar
- 1/2 cup(107 grams) packed dark brown sugar
- 1large egg
- 1large egg yolk
- 3 tablespoonsmolasses
- 2 teaspoonsvanilla extract or vanilla bean paste
- 3 to 3 1/2 tablespoonspeeled and grated fresh ginger (from a 3-inch piece)
- 1 1/3 to 1 1/2 cupsdark or semisweet chocolate chips or chunks (between 52 and 65% cacao)
- 1/4 cupturbinado sugar, divided
Whisk the flour, baking powder, baking soda, cinnamon, white pepper, salt, cloves, and mace or nutmeg together in a large bowl; set aside.
In the bowl of a stand mixer fitted with a paddle attachment (or in a large bowl if you are using a handheld mixer), beat the butter, granulated sugar, and brown sugar on medium speed until fully incorporated and fluffy, 3 to 4 minutes. Scrape down the sides and bottom of the bowl with a rubber spatula.
Add the egg and egg yolk, one at a time, mixing at medium speed after each addition, for about 15 seconds, until completely incorporated. Stop the machine and scrape the sides and bottom of the bowl between each addition.
Add the molasses, vanilla, and ginger, and mix at medium speed until completely incorporated, about 15 seconds. Stop the mixer and scrape down the sides of the bowl and under the blade as needed.
Add the flour mixture and mix at low speed, stopping the machine and scraping down the sides of the bowl as needed, until just combined. Mix in the chocolate chips until just combined.
Divide the dough into 2 portions. Place each portion on a sheet of plastic wrap, press into a disc, and then wrap completely in the plastic. Refrigerate until completely chilled, about 2 hours or up to 1 day.
Line 2 rimmed baking sheets with parchment paper or silicone mats. Arrange 2 racks to divide the oven into thirds and heat to 350°F.
Unwrap one portion of dough (keep the second in the refrigerator). Use a medium (1 1/2-tablespoon) ice cream scoop or a tablespoon (filled to make a heaping tablespoon) to scoop the dough onto the prepared baking sheets, 12 per sheet. If you are using a tablespoon, shape each cookie into a ball, working quickly. Sprinkle the cookies liberally with half of the turbinado sugar.
Bake for 5 minutes. Rotate the baking sheets between racks and from front to back. Bake until the cookies have risen, are just barely set, and are golden-brown with deeper brown edges, 4 to 6 minutes more. Be careful not to overbake; the cookies will be soft when they come out of the oven.
Using a flat spatula, transfer the cookies to a cooling rack. Repeat with baking the remaining dough, letting the baking sheets cool off between batches but reusing the parchment paper.
- Serving Size: 24 cookies
- Calories: 297 kcal
Keywords: Gingerbread Chocolate Chip Cookies