Chocolate Gingerbread


  • 2 c light brown sugar
  • 1Tbsp each of cinnamon and ground ginger
  • 1/2 tsp each of allspice and salt
  • 1/4 tsp ground cloves
  • 1/2 c cocoa
  • 1 tsp baking soda
  • 1/2 c boiling water
  • 1 c unsalted butter
  • 1/2 c molasses
  • 4 1/2 c all purpose flour


  1. Measure sugar, spices, cocoa and baking soda into a very large bowl. Add boiling water and stir until sugar is dissolved and spices are evenly distributed. Then, stir in butter until melted. Stir in molasses.
  2. Gradually stir in about 3 1/2 c flour. Then stir in remaining flour about 1/4 c at a time. When dough becomes too stiff to stir, flour your hands and sprinkle flour over dough. Knead in remaining flour until dough is firm enough for rolling out. Dough can be rolled out right away, or wrapped in plastic wrap and refrigerated for several weeks. Or you may freeze it if you wish.
  3. Bring dough to room temperature. Preheat oven to 300F. Cut off 2 cups of dough and place on a lightly floured board. Roll out dough to 1/4" thickness.
  4. Bake on ungreased baking sheet in centre of preheated oven for 10 - 15 minutes or until they feel firm to the touch.