A classic gets a chocolate twist in thesechocolate gingerbread cookies. Fun to make and eat!
Recipe: Chocolate GingerbreadBoys and Girls
1 (12-ounce) package NESTL TOLLHOUSE Semi-Sweet Chocolate Morsels – divided use 2 3/4 cups all-purpose flour 1 teaspoon baking soda 1/2 tablespoon salt 1/2 teaspoon ground ginger 1/2 teaspoon ground cinnamon 3 tablespoons butter or margarine, softened 3 tablespoons granulated sugar 1/2 cup molasses 1/4 cup water 1 (16-ounce) container prepared vanilla frosting*, colored ifdesired
Microwave 1 1/2 cups morsels in medium,microwave-safe bowl on HIGH power for 1 minute; stir. Microwaveat additional 10 to 20-second intervals, stirring until smooth;cool to room temperature.
Combine flour, baking soda, salt, gingerand cinnamon in a medium bowl. Beat butter and sugar in smallmixer bowl until creamy; beat in molasses and melted chocolate.Gradually add flour mixture alternately with water, beating untilsmooth. Cover; refrigerate for 1 hour, or until firm.
Preheat oven to 350°F (175°C).
Roll half of dough to 1/4-inch thicknesson floured surface with floured rolling pin. Cut dough into gingerbreadboy and girl shapes using cookie cutters or a stencil. Placeon ungreased baking sheets. Repeat with remaining dough.
Bake for 5 to 6 minutes or until edgesare set but centers are still slightly soft. Cool on baking sheetsfor 2 minutes; remove to wire racks to cool completely.
Place remaining morsels in heavy-dutyplastic bag. Microwave on HIGH power for 30 to 45 seconds; knead.Microwave for 10 seconds; knead until smooth. Cut tiny cornerfrom bag; squeeze to pipe chocolate. Decorate with piped frostingor icing.
*Or colored icing in tubes
Recipe and photograph are the propertyof Nestl ® and Meals.com, used with permission.
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