Double Chocolate Gingerbread Men
My favorite gingerbread cookie recipe made with extra chocolate!
Who has been Cyber Monday shopping…. all week long?? I know some people really hate the commercialism of Black Friday and Cyber Monday and all that goes with it, but I kind of love it. And I love that Amazon and some of my other favorite sites have started to extend their sales throughout the entire week! Because I couldn’t make a deadline if my life depended on it… including Cyber Monday ????.
I almost always get our Christmas Cards on a Cyber Monday deal for 40-50% off. Speaking of Cyber Monday, we had our family pictures taken last weekend! Want a peek?
We took our photos in the downtown stretch of our small town, and it was so much fun. I LOVE doing shoots in downtowns. There’s so much more to work with, and it’s fun to get away from the classic golden field look. Although, those are certainly pretty too!
We lucked out that a tree lot was set up downtown, and the pictures we took with the Christmas trees ended up being some of my favorites.
So fun, right??
Anyway. Back to cookies!
A couple of years ago I shared with you my favorite gingerbread man cookie recipe. It’s easy to mix up, it only needs about 10 minutes in the freezer to chill before you bake, they hold their shape beautifully, and the cookies are soft and chewy and so flavorful. Basically, it’s the ultimate gingerbread cookie recipe!
This year I decided to jazz things up a little and make these guys CHOCOLATE.
You’re welcome ????.
I put a hefty dose of cocoa in the dough in addition to 2 ounces of shaved chocolate! And I guess if you dip yours in chocolate like I did, you could technically call these TRIPLE chocolate gingerbread men, but I’ll leave that up to you ☺️.
PS- I got the cute holly sprinkles at Michaels. You have to look for the red balls and the green leaves sold separately.
I hope you’re enjoying the start of the holiday season! And whether or not that includes Cyber Monday shopping all week long, I certainly hope it includes cookies ????.
Enjoy this recipe!! And be sure to look for these mini gingerbread men next week. They’ll be making an appearance in ANOTHER chocolate gingerbread dessert!
- 1/2 cup butter, cold
- 3/4 cup packed dark brown sugar
- 1/3 cup molasses
- 1 egg
- 1/3 cup cocoa powder
- 2-1/3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 tbsp ground ginger
- 2 tsp cinnamon
- 1 tsp nutmeg
- 2 ounces high quality chocolate, chopped finely
- optional: 2-3 tbsp of milk
Preheat oven to 350ºF.
Beat the cold butter until smooth. Cream together the butter and sugar until fluffy.
Mix in the molasses and egg.
In a separate bowl, mix the flour, cocoa powder, baking soda, salt, ginger, cinnamon, and nutmeg. Add the dry mixture to the wet mixture and combine until soft dough forms. Mix in the chocolate shavings.
If the dough is too sticky to handle: mix in additional flour by the tablespoon until dough pulls away from the edges of the bowl and looks like you could handle it with your hands. I've never added more than 3 tablespoons.
If the dough is too crumbly and not forming a dough: add milk 1 tablespoon at a time until the dough starts sticking together. I've never added more than 3 tablespoons.
Remove dough to a floured surface and form into a flat disc with your hands. Gently roll out the dough to 1/4 inch thickness. Cut out into shapes and place on ungreased baking sheet.
Place in the freezer for 10 minutes. Bake for 9 minutes, until edges are firm. Let cool completely before frosting.