Chocolate Gingerbread Cookies Recipe

Ingredients

2 cups margarine

1 cup white sugar

6 tablespoons all-purpose flour

1 1/2 cups packed brown sugar

1 teaspoon baking powder

1/2 teaspoon salt

1 egg

1/2 cup cocoa

1/2 cup vegetable oil

1 egg white

1 cup corn syrup

1 teaspoon vanilla extract

1 cup chopped pecans (optional)

Directions

Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets.

In a large bowl, cream together margarine, sugar, and flour. Beat in brown sugar, baking powder and salt. Mix in egg, cocoa, vegetable oil, egg white, corn syrup, vanilla, pecans and chocolate chips. Drop by rounded spoonfuls onto the prepared cookie sheet.

Bake 8 to 10 minutes in the preheated oven, or until brown. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

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Comments

aNGaLaNa writes:

⭐ ⭐ ⭐ ⭐ ⭐

I am Mexican, and this is exactly what I've always wanted! Soft, pliable, and moist. Not foamy like traditional bread, and not overly sweet like an xtra sweet bread. Just right balance of acidity and sweetness. Not flaky like traditional bread, and not wet like traditional bread.

Nerme Cressmen writes:

⭐ ⭐ ⭐ ⭐ ⭐

It was delish! I used dark rum and 1/2 cup mascarpone cheese. Acting on suggestion, I thickened it up a little with half & half & 1 1/2 tsp. I kept it under 140F (the magic number). It is pretty darn good, especially for Halloween. Note: If you want to make it thinner, bake it in 12 inch springform pan instead of 9 inch springform and so on. It was still pretty thin--effortless but WAY more work!