Question 1

1. Can I substitute dark chocolate for milk chocolate in this recipe?

Accepted Answer

Yes, you can substitute dark chocolate for milk chocolate if you prefer a less sweet, more intense flavor. Ghirardelli’s semi-sweet or bittersweet chocolate works well and pairs beautifully with the warm spices in the gingerbread.

Question 2

2. Do I need to chill the dough?

Accepted Answer

Yes, chilling the dough for at least 30 minutes is important. It helps prevent the cookies from spreading too much while baking and allows the flavors to develop. For even better results, you can chill the dough for up to 2 hours or overnight.

Question 3

How should I store the baked cookies?

Accepted Answer

Store the baked cookies in an airtight container at room temperature for up to 5 days. If you prefer to store them longer, they can be frozen for up to 3 months. Just let them thaw at room temperature before enjoying.

Chocolate Gingerbread

Ghirardelli Milk Chocolate Gingerbread Cookie Recipe