Homemade chocolate gingerbread

Step-by-step preparation

Cooking time: 1 hr 20 mins

1. STEP 1

   

   How to bake homemade chocolate gingerbread? Measure out all the necessary ingredients. I took chocolate with a cocoa content of more than 70%. If you use chocolate with a lower percentage of cocoa and a sweeter one, then reduce the amount of sugar by 30-40 g.

2. STEP 2

   

   Break the chocolate into pieces and place in a saucepan with a thick bottom, add butter.

3. STEP 3

   

   Warm the mixture over low heat until the chocolate and butter are completely dissolved, stir the mixture periodically with a spatula. Cool the mixture to room temperature.

4. STEP 4

   

   Use a deep bowl to avoid splashing your work surface. Beat the eggs into a bowl, add sugar and beat with a mixer until fluffy and fluffy. Before using, wash the eggs in running water and soda, as there may be harmful bacteria on their surface.

5. STEP 5

   

   Pour the cooled chocolate mixture into the beaten eggs and mix again with the mixer.

6. STEP 6

   

   Sift the flour with cocoa, baking powder and salt directly into the dough.

7. STEP 7

   

   Knead into a smooth, elastic dough. The dough will stick to your hands at first, but as you knead, it will become less sticky and more elastic. As a result, the dough can be formed into an even ball.

8. STEP 8

   

   Place the resulting dough ball in a bag or wrap it in cling film and place it in the freezer for 20 minutes. There is no need to keep the dough in the freezer longer, as it will freeze too much and become too tight. We just need to cool the dough so that it retains its plasticity, but does not spread during baking and does not lose its shape.

9. STEP 9

   

   Divide the chilled dough into 12-14 equal parts and form them into semicircular gingerbread cookies. During the baking process, thanks to the baking powder, the gingerbread cookies will increase in size and become rounded, acquiring the desired shape.

10. STEP 10

    

    Pour the powdered sugar into a flat bowl and roll the formed gingerbread cookies in it.

11. STEP 11

    

    Place the gingerbread cookies on a parchment-lined baking sheet and place in an oven preheated to 180°C. Bake the gingerbread cookies for about 10 minutes. The times are approximate, be guided by the operating characteristics of your oven. It is important not to overdry the gingerbread cookies, and also not to let them burn on the bottom. The dough is ready quickly enough, so don’t leave the oven for too long. If you overcook the gingerbread cookies, they will either dry out or burn.

12. STEP 12

    

    Place the prepared homemade chocolate gingerbreads on a plate and cool. If you wish, you can sprinkle them with powdered sugar again, since some of the powder melts during baking. Bon appetit!

Comments on the recipe

Adela♥♥

12.09.2023

4.9

Baked goods from the category - so simple and so tasty! Try this recipe for homemade gingerbread with sour cream.

Corason

12.09.2023

4.9

I really wanted to bake gingerbread for my child, I found an interesting recipe on my favorite website. I was very interested in homemade chocolate gingerbread cookies with chocolate dough. But I decided to cook with icing instead of powdered sugar. I prepared a smooth and elastic dough and put it in the freezer for a while, as the author writes. I formed balls with a diameter of 5 cm and baked them for 10 minutes at 180 C, but when I checked with a toothpick, the dough was still raw. Cooked for another 5 minutes. As a result, in 18 minutes the gingerbread cookies were well baked, not burnt, but not too dry. I covered the cooled gingerbread cookies with lemon-sugar glaze (7 tablespoons of sugar for the juice of half a lemon). The result was incredibly tender and soft gingerbread cookies. There is no comparison with store-bought ones. Their taste is very rich and chocolatey. Great recipe! The child especially liked the very tasty, aromatic, chocolate gingerbread cookies; he started eating them as soon as the icing froze))) I barely had time to take a photo))) Thank you!