Chocolate Gingerbread Cookies

Created With: Baking Mix - Chocolate

"I called your office this morning for a cookie recipe (unfortunately I didn't get the person's name I spoke with) but she recommended adding 1/2 stick butter and one egg.  Well, I just made a batch of Chocolate Gingerbread Cookies using 1/2 box Southaven Farm Chocolate Baking Mix, 1/2 stick unsalted butter, 1 egg, 1 teaspoon cinnamon, 1 teaspoon ginger powder, 1/4 teaspoon ground cloves, and 1/2 cup Splenda Brown Sugar Blend.  I baked them at 425 degrees for 8 minutes (yield: 16 cookies).  They were very chewy, moist, and delicious.  Thanks for making such a wonderful mix!!"

Note from the Kitchen of Southaven Farm:  We were thrilled to test JH's recipe as we've been working on creating cookie recipes.  This is one spicy cookie!  Here's what we did, with some very minor modifications:

In the bowl of an electric mixer, blend together 4 tablespoons softened, unsalted butter with 1/2 cup Splenda Brown Sugar Blend.  (Splenda Sugar Blend -- the kind that's half sugar, half splenda -- worked fine too.)  Mix in one egg.  Add 1/2 box Southaven Farm Chocolate Baking Mix (173 grams on a kitchen scale), 1 teaspoon ground cinnamon, 1 teaspoon ground ginger (we reduced this to 3/4 teaspoon) and 1/4 teaspoon ground cloves (we reduced this to 1/8 teaspoon) and combine until everything comes together and forms a stiff dough.

Using about one tablespoon, drop cookie dough onto parchment-lined baking sheets, making slightly flattened walnut-sized balls.  (These cookies do not spread much.)  Bake at 425 degrees for 7-8 minutes.  Allow cookies to cool for 2 minutes and then remove to baking rack. 

Thanks, JH, this is an excellent cookie, especially for the holidays!


NUTRITION INFORMATION per cookie (1 of 16):
100 calories, 4 grams fat, 2 grams fiber, 14 grams carbohydrate