Microwave 1 1/2 c chocolate chips on high for 1 minute; stir.
Microwave an additional 10-20 second intervals, stirring until
smooth. Cool to room temperature.
Combine flour, baking soda, salt, ginger, and cinnamon in medium
bowl. Beat butter and sugar in small mixer bowl until creamy. Beat
in molasses and melted chocolate. Gradually add flour mixture
alternately with water, beating until smooth. Cover and chill for 1
hour or until firm. Preheat oven to 350°F.
Roll half of dough to 1/4 inch thickness on floured surface with
floured rolling pin. Cut into gingerbread men, using cookie cutters.
Placed on ungreased baking sheets. Repeat with remaining dough.
Bake for 5-6 minutes or until edges are set but centers are still
slightly soft. Cool.
Place remaining chocolate chips in heavy duty plastic bag.
Microwave on high for 45 seconds; knead. Microwave at additional
10 second intervals, kneading until smooth. Cut a small hole in
corner of bag; squeeze to pipe over cookies. Decorate with piped
frosting or icing.
Originally Submitted
1/9/2011
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