Chocolate Gingerbread Cookie Dough Chocolate Gingerbread Cookie Dough

Author: Canadian Living

  • Portion size 1 serving
  • Credits : Canadian Living Magazine: November 2009


  • 1 cup shortening softened
  • 1 cup granulated sugar
  • 2 eggs
  • 3/4 cups fancy molasses
  • 1/2 cup cooking molasses
  • 3 oz bittersweet chocolate melted
  • 5 1/2 cups all-purpose flour
  • 2 teaspoons ground ginger
  • 1 teaspoon salt
  • 1 teaspoon ground cloves
  • 1 teaspoon cinnamon
  • 1 teaspoon baking soda


In large bowl, beat shortening with sugar until fluffy; beat in eggs, fancy molasses and cooking molasses. Stir in melted chocolate.

In separate bowl, whisk together flour, ginger, baking soda, salt, cloves and cinnamon; stir into molasses mixture in 2 additions, mixing well and blending with hands if necessary.

Divide dough in half and shape into discs; wrap each in plastic wrap and refrigerate until firm, about 2 hours. (Make-ahead: Refrigerate for up to 1 week.)
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Baking & Desserts

Chocolate Gingerbread Cookie Dough