Coffee and Chocolate Chip Gingerbread
You can also make gingerbread men out of them and let the kids have at them in a decorating frenzy. Be sure to get raisins, colored icings and little candies like sprinkles for your decorating part.
- 2-1/4 cups all-purpose flour
- 1 tablespoon finely chopped crystallized ginger
- 2 teaspoons ground cinnamon
- 1 teaspoon baking soda
- 1 teaspoon ground ginger
- 1/4 teaspoon salt
- 1/2 cup butter, softened
- 1/3 cup sugar
- 1 egg
- 3/4 cup mild-flavored molasses
- 1 cup brewed coffee, cooled
- 1 cup semisweet chocolate pieces
- Coffee-Flavored Whipped Cream (see recipe below)
- Finely chopped Crystallized Ginger (optional)
Preheat oven to 350°F. Grease an 8x8x2-inch baking pan; set aside. In a medium bowl, combine flour, 1 tablespoon crystallized ginger, cinnamon, baking soda, ground ginger, and salt; set aside. In a large bowl, beat butter with an electric mixer on medium speed for 30 seconds. Add sugar; beat until combined. Add egg and molasses; beat 1 minute on medium speed. Add dry mixture and coffee alternately to beaten mixture, beating on low speed after each addition until combined. Stir in chocolate pieces. Pour batter into prepared pan. Bake about 40 minutes or until a wooden toothpick inserted near center comes out clean. Cool for 30 minutes in pan on a wire rack. Serve warm with Coffee-Flavored Whipped Cream and sprinkle with additional crystallized ginger, if desired. Makes 9 servings.
Coffee-Flavored Whipped Cream: In a chilled medium mixing bowl combine 1 cup whipping cream, 1 tablespoon sugar, and 1 ounce shot of espresso. Beat with an electric mixer on low to medium speed until soft peaks form.