Matt Lewis and Renato Poliafito demonstrate how to make chocolate-gingerbread holiday cookies.Matt Lewis and Renato Poliafito demonstrate how to make chocolate-gingerbread holiday cookies.
We're gonna make a really amazing chocolate ginger molasses cookie, except we've added a lot of chocolate to this typical ginger cookie which we usually do. Already pre-mixed in this bowl, some sugar, some shortening, some butter, and I've got our dry ingredients which is flour, cocoa powder, and then the addition of the melted chocolate is that you've got the cocoa butter in there, you've got the sugar, you've got the milk solids It adds a nice flavor to this cookie. Why you're doing that I'm gonna go ahead and put this in, and this is melted in cold chocolate. If it's too warm you're going to melt the butter and that will affect the texture of the cookie. This is a black strap molasses. It adds a tun of flavor to this cookie. Then I'm gonna just mix this up just until it comes together. You don't want to over mix this once it's in. I'm going to take all of our dry ingredients, I'm gonna add this in three batches. And again, we really don't wanna over mix. Over mixing will create a really tough cookie. [LAUGH] A real tough Oh yeah. You want to get this to about a quarter of an inch thick. At the bakery we have a tendency of using, what would you call it, like odd shapes. Frogs I know you like. I like the frogs. I like the ducks. Our royal icing just consists of confectioners sugar, a little bit of egg yolk, and a little bit of lemon juice. And start with two little eyes. That kinda looks like you. I always try to make all gingerbread men look like me. [UNKNOWN] idea is to actually sink one in the cupcake. The drowning mini gingerbread cookie. In a cupcake. In a cupcake.