Chocolate gingerbread cookies
Today we are making soft, fragrant, crumbly chocolate gingerbread cookies with cocoa and butter. A great option for a homemade tea party.
Equipment
- 1 mix bowl
- 1 baking sheet
- 1 baking mat optional baking paper
- 1 fork
- 1 teaspoon
Ingredients
- 100 g butter
- 15 g cocoa powder
- 200 g flour
- 1 pc egg
- 80 g sugar
- ½ tsp ginger ground
- ½ tsp baking powder
Instructions
- Prepare everything necessary. Take out the butter and egg in advance; these products should be at room temperature.
- Put the soft butter in a bowl, add sugar.100 g butter, 80 g sugar
- Mash with a fork, crack an egg.1 pc egg
- Mix. If the egg and butter were different temperatures, the mass may become lumpy, but there is nothing to worry about, adding flour will fix everything. Add flour, baking powder, cocoa powder, and ground ginger.15 g cocoa powder, 200 g flour, ½ tsp ginger, ½ tsp baking powder
- Stir. When it gathers into a lump – continue with your hands. The chocolate dough is soft, buttery, and fragrant.
- Put in the refrigerator for half an hour. Take a small piece with your hands, roll into a ball, and place on a baking sheet lined with parchment or a mat. Form all the blanks this way.
- Bake in the oven for 15 minutes at 170℃. Do not overbake, the cookies can dry out very quickly and will not be as soft.
- Chocolate ginger cookies with cocoa and butter are ready.
Nutrition
Calories: 224kcalCarbohydrates: 30gProtein: 3gFat: 11gSaturated Fat: 7gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gTrans Fat: 0.4gCholesterol: 27mgSodium: 99mgPotassium: 59mgFiber: 1gSugar: 10gVitamin A: 313IUCalcium: 9mgIron: 1mg
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