Chewy Chocolate Gingerbread Cookies

June 4, 2010

Margaux says…

I made these cookies a few weeks ago, while Aunt Suzy was visiting, and forgot an essential ingredient, the molasses. I should never bake while distracted, and without prepping all ingredients first! I’ve learned this lesson many times.

Needless to say, they were pretty terrible. But once I figured out what had happened (at first we thought it was just a bad recipe), I vowed to make them again because I love ginger cookies, and ginger with chocolate sounded so delicious.

So this time I remembered all the ingredients, and they were as delicious as I thought they would be! I may just be working these into my Christmas cookie repertoire, because they’re pretty easy, too.

Chewy Chocolate Gingerbread Cookies
from Martha Stewart’s Cookies Cookbook

Makes 2 dozen.

  • 7 ounces best-quality semisweet chocolate
  • 1 1/2 cups plus 1 tablespoon all-purpose flour
  • 1 1/4 teaspoons ground ginger
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground nutmeg
  • 1 tablespoon cocoa powder
  • 8 tablespoons (1 stick) unsalted butter
  • 1 tablespoon freshly grated ginger
  • 1/2 cup dark-brown sugar, packed
  • 1/4 cup unsulfured molasses
  • 1 teaspoon baking soda
  • 1/4 cup granulated sugar
    1. Line two baking sheets with parchment. Chop chocolate into 1/4-inch chunks; set aside. In a medium bowl, sift together flour, ground ginger, cinnamon, cloves, nutmeg, and cocoa.
    2. In the bowl of an electric mixer, fitted with the paddle attachment, beat butter and grated ginger until whitened, about 4 minutes. Add brown sugar; beat until combined. Add molasses; beat until combined.
    3. In a small bowl, dissolve baking soda in 1 1/2 teaspoons boiling water. Beat half of flour mixture into butter mixture. Beat in baking-soda mixture, then remaining half of flour mixture. Mix in chocolate; turn out onto a piece of plastic wrap. Pat dough out to about 1 inch thick; seal with wrap; refrigerate until firm, 2 hours or more.
    4. Heat oven to 325 degrees. Roll dough into 1 1/2- inch balls; place 2 inches apart on baking sheets. Refrigerate 20 minutes. Roll in granulated sugar. Bake until the surfaces crack slightly, 10 to 12 minutes. Let cool 5 minutes; transfer to a wire rack to cool completely
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    2 Responses to “Chewy Chocolate Gingerbread Cookies”

    1. Mom Says:

      Whoa…YUM! You know who else loves ginger.

    2. Aunt Suzy Says:

      I’m glad you tried them again!


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