It would be one of these chocolate gingerbread cookies if a soft molasses cookie and a nice old chocolate chip number had a really tasty baby. They're sweet with all the cosy spices of a holiday cake, but not too sweet (and plenty of chocolate too).

Be sure not to overbake these cookies to maximise the chewy texture. Since the dough is black, testing for doneness by colour alone can be tricky. Look for puffed, crackly tops instead and set edges only.

Around Christmas, I must have made a thousand gingerbread cookies for my business in the last 6 years... I don't kid you. Yet, I look forward to munching on them next year. No I'm not at all bored! I experimented with adding cocoa to one of the batches this year though. Boy, I was in for a lovely surprise, or what! Chocolate with traces of ginger, cinnamon, cloves, and nutmeg... it's just a match made in the stars.

How Do I Make Cookie Dough for Chocolate Gingerbread

This gluten-free dough comes together very easily (yes, I used Buckwheat Flour) and does not take much time to rest. Just 15-20 minutes in the refrigerator, maybe. It's pretty cold here, so there was no need for me to refrigerate it.The buckwheat flour is mixed in a cup, along with cocoa powder, and the spices. Whipped butter, brown sugar, honey, and flax egg are mixed into these dry ingredients. To pull it all together, gently knead the dough for a minute or two. And it is.

Not only is the dough easy to produce, but in the refrigerator it also stays fine until you're ready to roll it out! Letting the dough sit on the counter will be a good idea before it loses some of the chill before you continue to make the cookie. Keep the dough handy, roll it out, cut it into the shapes you like and bake for 10-12 minutes. And with some freshly baked cookies just like that you will please your children or guests!!
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