Lindt Dark Chocolate Gingerbread Recipe

Name: Lindt Dark Chocolate Gingerbread
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 1 gingerbread house
Ingredients: 1½ bars (150g) Lindt Excellence 70% Cacao Dark Chocolate; 3¾ cups (937mL) unbleached all-purpose flour; ¾ cup (175mL) Dutch process or 100% cocoa powder; 1½ tsp (6mL) cinnamon; ¾ tsp (3mL) freshly grated nutmeg; ¾ tsp (3mL) ground cloves; 2 tbsp (30mL) ground ginger; ¼ tsp (1mL) salt; ¾ tsp (3mL) baking powder; ¾ tsp (3mL) baking soda; 2¼ sticks (254g) butter, at room temperature; 1 cup and 2 tbsp (280mL) dark brown sugar; ¼ cup and 2 tbsp (90mL) granulated sugar; 1 egg and 1 egg white at room temperature; ½ cup (125 mL) molasses

Ingredients

1½ bars (150g) Lindt Excellence 70% Cacao Dark Chocolate
3¾ cups (937mL) unbleached all-purpose flour
¾ cup (175mL) Dutch process or 100% cocoa powder
1½ tsp (6mL) cinnamon
¾ tsp (3mL) freshly grated nutmeg
¾ tsp (3mL) ground cloves
2 tbsp (30mL) ground ginger
¼ tsp (1mL) salt
¾ tsp (3mL) baking powder
¾ tsp (3mL) baking soda
2¼ sticks (254g) butter, at room temperature
1 cup and 2 tbsp (280mL) dark brown sugar
¼ cup and 2 tbsp (90mL) granulated sugar
1 egg and 1 egg white at room temperature
½ cup (125 mL) molasses

PREP TIME 20m	COOK TIME 20m	TOTAL TIME 40m
YIELD 1 gingerbread house

Instructions

Preheat oven to 325°F (165°C) 20 minutes before you are ready to bake the cookies.
In a microwave-safe bowl, break chocolate into small pieces. Heat in microwave for 30 seconds at a time, stirring in between, until chocolate is just melted. (If you heat the chocolate too high it will take on a burnt flavour.) Alternatively, melt chocolate in a bain-marie on the stovetop. Set aside to cool slightly.
In a medium bowl, whisk together flour, cocoa, spices, salt, baking powder and baking soda and set aside until ready to use.
In bowl of an electric mixer, cream together butter and sugars on medium speed until light and fluffy (about 3 minutes). Add eggs, molasses and melted chocolate and mix until combined. Add half the dry mixture and combine until just incorporated, then add the rest and combine until just incorporated, scraping down bowl as necessary. Do not overmix.
Divide dough in two and wrap in plastic before flattening into discs. Chill for one hour or overnight.
Leave dough out for about 10 to 15 minutes, until just slightly warmed up, before rolling out to 1/4-inch thickness on a lightly floured piece of parchment the size of your baking sheet.
Using template provided and working in batches, cut dough along the template lines using a sharp chef’s knife, leaving 1 inch between each shape. Transfer to baking sheet and chill for 15 minutes in the fridge. Repeat with remaining dough until template is complete.
For smaller cookies, roll dough on a lightly floured work surface and transfer to a parchment lined baking sheet. Keep cookies of similar size on one sheet to ensure even baking. Chill for 15 minutes, then bake for 10 to 20 minutes, depending on the size of your design. Cookies should be quite firm but not burnt on the edges.
Assemble and decorate the gingerbread house using a piping bag filled with royal icing, fit with a small round tip.