Name: Schokoladenlebkuchen Chocolate Gingerbread
Prep time: 30 min
Cook time: 10 min
Total time: 1 h 40 min
Yield: 24 cookies
Cuisine: German
Ingredients: 2 cups all-purpose flour; 1/2 cup unsweetened cocoa powder; 2 tsp ground ginger; 1 tsp ground cinnamon; 1/2 tsp ground cloves; 1/2 tsp baking soda; 1/4 tsp salt; 1/2 cup unsalted butter, softened; 1/2 cup brown sugar; 1/2 cup molasses; 1 large egg; 1 tsp vanilla extract; 1/2 cup chopped dark chocolate

Instructions

In a medium bowl, whisk together the flour, cocoa powder, ginger, cinnamon, cloves, baking soda, and salt. Set aside.
In a separate large mixing bowl, cream together the butter and brown sugar until light and fluffy.
Add the molasses, egg, and vanilla extract to the butter mixture. Mix until well combined.
Gradually add the dry ingredients to the wet ingredients, mixing until a smooth dough forms.
Fold in the chopped dark chocolate, ensuring it is evenly distributed throughout the dough.
Cover the dough with plastic wrap and chill in the refrigerator for at least 1 hour.
Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
Once the dough has chilled, roll it out on a lightly floured surface to about 1/4 inch thickness.
Use cookie cutters to cut out your desired shapes from the dough. Place the cutouts on the prepared baking sheet, leaving some space between them.
Bake the Schokoladenlebkuchen in the preheated oven for 10-12 minutes, or until the edges are set.
Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Once cooled, you can decorate the Schokoladenlebkuchen with melted chocolate, icing, or powdered sugar for an extra festive touch.

Ingredients

Instructions

Nutrition Facts

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