I have made these cookies for the past 10 years. They are always a hit. They are bit different than gingerbread with the little hint of chocolate. Instead of rolling in plain flour, I add some cocoa to the flour.
Kay Barton, Sun City West
Chocolate Gingerbread Cookies
3 c. flour
1 t. baking soda
½ t. baking powder
½ t. salt
1 t. ground cinnamon
1 t. ground ginger
½ t. ground cloves
2 T. cocoa
Combine all dry ingredients in a small bowl; set aside.
½ c. butter
¾ c. sugar
1 large egg
½ c. molasses
Beat butter at medium speed until creamy.
Gradually add sugar; beat well.
Add egg and molasses.
Slowly add dry ingredient mixture into butter mixture. Blend well.
Divide dough in half. Wrap tightly in plastic wrap. Chill at least one hour, (overnight is best).
On lightly floured surface, roll dough to ½” thickness. Cut with cookie cutters.
Bake on lightly greased pan at 350⁰ for 5 to 7 minutes. Remove cookies and place on a wire rack to cool.
Ice and decorate.