Chocolate Gingerbread Twigs

On first sight, these chocolate gingerbread twigs could get mistaken for fallen tree branches. Even the sharp crispness resembles the snap of a twig. The spiced dough is extra delicious due to a double dose of cocoa and dark chocolate. Be sure to cut it into sticks freehand for a more authentic shape. Then brush on melted white chocolate for a wood-grain effect.

Chocolate Gingerbread Twigs

Course Dessert
Prep Time 1 hour
Cook Time 3 hours
Total Time 4 hours
Servings 80 cookies


  • 2 oz bittersweet chocolate
  • 3 cups all-purpose flour
  • 3/4 cup unsweetened cocoa powder
  • 1 tbsp ground ginger
  • 2 tsp ground cinnamon
  • 1 tsp ground cloves
  • 1 tbsp baking soda
  • 1/2 tsp baking powder
  • 3/4 tsp coarse salt
  • 1 stick unsalted butter
  • 1/2 cup dark brown sugar packed
  • 1 egg
  • 1/3 cup molasses
  • 4 oz white chocolate


  • Melt bittersweet chocolate in a bowl set over a saucepan of simmering water, stirring until smooth; remove from heat. Whisk together flour, cocoa powder, spices, baking soda, baking powder, and salt. Beat together butter and brown sugar in a bowl with an electric mixer on medium-high speed until creamy, about 3 minutes. Add egg and molasses and beat until smooth. Beat in bittersweet chocolate, then flour mixture, until combined. Divide dough in half; form each half into a rectangle and wrap in plastic wrap. Refrigerate until firm but still pliable, about 30 minutes. Dough can be made 3 days ahead and stored in refrigerator, or frozen up to 1 month.
  • Preheat oven to 350 degrees. Roll out each piece of dough to a rectangle 1/8-inch thick, with 1 side roughly 12 inches long, on a lightly floured piece of parchment. Transfer rectangles on parchment to baking sheets and refrigerate until firm, 30 minutes. Using a pizza cutter or sharp knife, cut into 1/4-to-1/2-inch-wide irregular strips, each about 12 inches long. Separate strips on parchment-lined baking sheets and freeze until firm, about 30 minutes. Bake until slightly darker around edges, about 12 minutes. Let twigs cool completely on baking sheets.
  • Melt white chocolate in a bowl set over a saucepan of simmering water, stirring until smooth. Paint chocolate along length of each twig with a pastry brush to create a faux-bois look. Refrigerate until chocolate sets, about 15 minutes. Twigs can be made 3 days ahead and stored in a cool place.


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