Salted Chocolate Gingerbread

Instructions

1. 1

   Preheat the oven to 180°C (350°F) and line a baking sheet with parchment paper.

2. 2

   In a medium-sized bowl, whisk together the flour, baking soda, cinnamon, and nutmeg. Set aside.

   Tip: Make sure to whisk until the spices are evenly distributed.

3. 3

   In a large bowl, cream together the butter and sugars until light and fluffy. Beat in the eggs one at a time.

   Tip: Make sure to scrape down the sides of the bowl after each addition.

4. 4

   Melt the chocolate chips in a double boiler or in the microwave in 30-second increments, stirring between each interval until smooth.

   Tip: Be careful not to overheat the chocolate.

5. 5

   Add the melted chocolate, flour mixture, and ginger to the wet ingredients and mix until just combined. Do not overmix.

   Tip: The batter should still be slightly lumpy.

6. 6

   Stir in the walnuts and flaky sea salt.

   Tip: The salt will help balance the sweetness of the chocolate.

7. 7

   Pour the batter into the prepared baking sheet and smooth the top.

   Tip: Make sure to spread the batter evenly.

8. 8

   Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.

   Tip: Keep an eye on the timer to avoid overcooking.

9. 9

   Remove from the oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

   Tip: This will help the cookies retain their shape.