Tested till perfect Chocolate Gingerbread Cookie Dough

Chocolate Gingerbread Cookie Dough

Canadian Living Test Kitchen food experts create every recipe to inspire home cooks and share how fun and satisfying cooking is.

By Rheanna Kish and The Canadian Living Test Kitchen

Source: Canadian Living Magazine: November 2009

Recipe1 out of 5 based on 1 ratings.
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  • Portion size 1 batch


  • 1 cup 1cupshortening, softened
  • 1 cup 1cupgranulated sugar
  • 2 2eggeggs
  • 3/4 cup 3/4cupfancy molasses
  • 1/2 cup 1/2cupcooking molasses
  • 3 oz 3ozbittersweet chocolate, melted
  • 5-1/2 cups 5-1/2cupsall-purpose flour
  • 2 tsp 2tspground ginger
  • 1 tsp 1tspsalt
  • 1 tsp 1tspground cloves
  • 1 tsp 1tspcinnamon
  • 1 tsp 1tspbaking soda
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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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