Monday, December 21, 2009

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.

3 comments:

Jennifer J said...

Great photos! Seems I could pluck one of these treats right off the screen (I wish). I like how the crackly tops ooze chocolate.

Karen said...

Oh gosh, these look SO good! I wish I had some ginger in the house, I'd make some right now. These would be great with coffee.

Amy from She Wears Many Hats said...

I've never had chocolate gingerbread before. Seems like I need to go get that Martha cookie cookbook. All the recipes you've shown look too good to pass up.

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