These gingerbread cookies have all the chew of your favorite molasses cookie and, for an added bonus, surprise you with bursts of melted chocolate. We like them served warm from the oven, but they'll stay soft and chewy for several days when stored in an airtight container.
Prep: 10 to 15 min | Bake: 10 to 12 min | Yield: 30 to 32 cookies
Don't have mini chips? Try pulsing the same quantity of chunks or chips in a food processor. The uneven pieces of chocolate will make each bite a different chocolate experience.
Recipe and photo used with permission from: King Arthur Flour
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