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

    Margaux says

    So I have to admit, I subscribe to Martha Stewart Living. It’s ideal for me, because I like crafty stuff, as well as liking to cook and bake. So it saves me from having to subscribe to multiple magazines, since I barely have time to read just the one. Plus, its really, really good. This month’s Martha had a chocolate chip recipe that was supposedly for everyone: people who like chewy cookies, and people who like crispy cookies. My husbands favorite cookies are chocolate chip, so I thought I have to try this one, since its claiming to be the best. I seem to be on a cookie kick lately, which is kind of weird…I’m usually more of a cake/pie baker. But I’m finding that its easier to throw together a batch of cookies with a one-year-old running around my feet than anything else. I can also just bake one or two sheets, then save the dough for later when I have more time.

    This chocolate chip recipe is only slightly different from the one on the back of the Toll House chip bag, which is what I usually use. I like using the dark brown sugar…it gave them a little more flavor. These definitely lived up to Martha’s testimonial of being the best! They didn’t fall flat like every other recipe that I’ve used do, and they have a chewy center with a nice crispy edge. Just make sure that you don’t over-do them…they need to be just turning golden brown, and still just slightly underdone in the middle. I over-did a few batches, and they weren’t as good.

    Crisp and Chewy Chocolate Chip Cookies
    (from Martha Stewart Living, April 2010)

    2 3/4 cups all-purpose flour
    1 1/4 tsp salt
    1 tsp baking powder
    1 tsp baking soda
    2 1/2 sticks unsalted butter, softened
    1 1/4 cups packed dark brown sugar
    3/4 cup granulated sugar
    2 large eggs
    1 tsp vanilla
    1 1/2 cups semisweet chocolate chips

    1. Sift together flour, salt, baking powder, and baking soda.
    2. Preheat oven to 350. Beat butter and sugars with a mixer on medium-high speed until pale and fluffy, about 4 minutes. Beat in eggs one at a time. Add vanilla. Reduce speed to low. Add flour mixture, beat until combined. Mix in chocolate chips (I did this by hand).
    3. Using a 2 1/4 inch ice cream scoop (about 3 tbsp), drop dough onto parchment-lined baking sheets, spacing about 2 inches apart. Bake until golden around edges but soft in the middle, about 15 minutes. (That was too long for me…check after 13 minutes to be sure). Let cool for 5 minutes. Transfer cookies to a wire rack, and let cool completely.

    Finished Dough

    Finished Cookies