Chocolate Gingerbread Cookies

I made these ginger cookies last month. And, while I thought they were amazingly delicious, they got crisp...very crisp, after sitting a day, or so. When I make my holiday cookies every year, I usually start the process about 5 days before Christmas. So, I need cookie recipes that can be stored a few days. I decided to try these, as they have a chewier texture.
I love the little pockets of chocolate mixed in. And, the use of fresh ginger makes these especially spicy.

Begin by combining 1 1/2 cups flour, 1 1/4 teaspoons ginger, 1 teaspoon cinnamon, 1/4 teaspoon cloves, 1/4 teaspoon nutmeg & 1 tablespoon unsweetened cocoa powder in a mixing bowl. Whisk & set aside. In the bowl of an electric mixer fitted with a paddle attachment, beat 1 stick of softened unsalted butter & 1 tablespoon freshly grated ginger until light & fluffy {about 4 minutes}

Add in a 1/2 cup of dark brown sugar & beat to combine. Add in a 1/2 cup of unsulfured molasses & beat to combine.

In a small bowl dissolve the baking soda in the boiling water. Add the dry ingredients to the mixer in 2 batches, adding the baking soda in between. Beat until just combined.

Remove the bowl from the mixer & stir in 7 ounces of semi-sweet chocolate chunks {I coarsely chopped mine from a large block of chocolate}. Scoop the dough out onto a sheet of plastic wrap. Using your hands, press the dough down to a 1 inch thickness.

Wrap & chill for 2 hours, or overnight. Preheat the oven to 350 degrees. Scoop the dough by the tablespoonful &

roll the dough into small balls, about 1" in diameter.

Toss the balls in a bowl of sugar until evenly coated. Place 2" apart on a parchment lined baking sheet & bake for 10-12 minutes, or until the surfaces begin to crack. Rotate the pans halfway through the cooking time. Transfer to a wire rack & cool.

Chocolate Gingerbread Cookies

Adapted from Martha Stewart: Cookies
Makes 3 dozen

1 1/2 cups flour
1 1/4 teaspoons ground ginger
1 teaspoon cinnamon
1/4 teaspoon ground cloves
1/4 teaspoons freshly grated nutmeg
1 tablespoon unsweetened cocoa powder
1 stick unsalted butter, softened
1 tablespoon grated, peeled ginger
1/2 cup packed dark brown sugar
1/2 cup unsulfured molasses
1 teaspoon baking soda
1 1/2 teaspoon boiling water
7 ounces best quality semi-sweet chocolate, cut into chunks
Sugar, for dusting

In a mixing bowl, whisk the flour, ginger, cinnamon, cloves, nutmeg & cocoa powder together. Set aside. In the bowl of an electric mixer fitted with a paddle attachment, beat the butter & fresh ginger until light & fluffy {about 4 minutes}. Add the brown sugar & mix. Add the molasses, then mix.
In a small bowl dissolve the baking soda in the boiling water. Add the dry ingredients in 2 batches, adding the baking soda in between. Beat until just combined. Remove the bowl from the mixer & stir in the chocolate chunks.
Scoop the dough out onto a sheet of plastic wrap. Using your hands, press the dough down to a 1 inch thickness. Wrap & chill for 2 hours, or overnight.
Preheat the oven to 350 degrees. Roll the dough into small balls, about 1" in diameter. Toss the balls in a bowl of sugar until evenly coated. Place 2" apart on a parchment lined baking sheet & bake for 10-12 minutes, or until the surfaces begin to crack. Rotate the pans halfway through the cooking time. Transfer to a wire rack & cool.
Cookies can be stored in airtight containers for up to 5 days.
Click here for the printable recipe.