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Chocolate Gingerbread Cookies
Charlotte Rutledge · kingarthurbaking.com · Original Recipe
These gingerbread cookies have all the chew of your favorite molasses cookie and, for an added bonus, surprise you with bursts of melted chocolate. We like them served warm from the oven, but they'll
3
chewiness
2
crispiness
2
cakeyness
3
thickness
4
spread
2
richness
3
sweetness
2
complexity
balancedclassic
Ingredients
king arthur unbleached all-purpose flour(270g)2.25 cup (281g)
baking soda1 tsp (6g)
king arthur gingerbread spice3.5 tsp (11g)
table salt0.5 tsp (2g)
king arthur triple cocoa blend(or Dutch-process cocoa)1 tbsp (9g)
unsalted butter(113g, at room temperature)8 tbsp (114g)
dark brown sugar(106g, packed)0.5 cup (70g)
molasses(170g)0.5 cup (170g)
semisweet mini chocolate chips(170g)1 cup (170g)
swedish pearl sugar(71g)5 tbsp (45g)
Total dough weight877g
Process
- Mixing
- creaming
- Butter
- room temp
- Eggs
- none
- Bake Temp
- 350°F (177°C)
- Bake Time
- 12-14 min
- Chill
- None
- Yield
- ~31 cookies
- Sheet Prep
- parchment
Recipe Radar
How this recipe's ratios compare to the dataset. Gray = population median.
Outlier Profile
Uniqueness score: 2.7. Shows how many standard deviations each ratio diverges from the mean.
Percentile Rankings
Where this recipe falls compared to all 669 recipes in the dataset.
Flour:Fat2.48 (88th percentile)
Flour:Sugar0.99 (19th percentile)
Brown:White Sugar1.56 (71th percentile)
Egg:Flour0 (11th percentile)
Chocolate:Flour0.64 (32th percentile)
Fat %13.0 (26th percentile)
Sugar %32.5 (97th percentile)
Hydration0 (8th percentile)
Bake Temp350 (42th percentile)
Key Ratios
Flour:Fat
2.48
Flour:Sugar
0.99
Brown:White Sugar
1.56
Egg:Flour
0
Chocolate:Flour
0.64
Fat %
13.0
Sugar %
32.5
Flour %
32.1
Hydration
0