Chewy Chocolate Gingerbread Cookies
I don’t care what you think about Martha and her matching twin sets. I love her baking recipes because they’re easy and the results are usually quite good.
*Warning – this dough needs to be refrigerated so back time your cookie needs accordingly. If you love gingerbread AND chewy cookies AND chocolate well hello! It’s all here.
The addition of fresh ginger is what makes this recipe great. The dough needs to chill, so you should too. Use good quality chocolate. But you know this by now. The dough chills for 2 hours and then you roll them into balls and pop them in the fridge again for 20 min. I’ve always skipped this step and just gone straight to rolling them in sugar.
I rolled them in vanilla sugar which I had sitting around.
Vanilla sugar = stick a vanilla bean in a container of sugar and let it sit for as long as you want.
Chewy, chocolately, ginger goodness.
I’m having trouble putting an active link straight to Martha Stewart’s website here so here’s what you need:
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 unsweetened Dutch-process 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
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.
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.
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.
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.