I have been lusting over Martha Stewart’s Cookies book for a while now. Every time I go to Target, I browse the book section and stop to flip through this book. I have so many cookbooks that I couldn’t justify getting this book just yet. Then, a brilliant idea hit me. I checked the library for the book and they had it! These chewy chocolate gingerbread cookies are on the cover and have been staring at me since I got the book about a week ago.
I made these cookies along with a few other types the other day to test the recipes so I can figure out what kind of Christmas cookies I’ll be making as gifts. These are really simple to make, particularly because even though you chill the dough after making it, you don’t have to roll it out. You simple break off chunks and roll them into balls. They bake up beautifully and when they come out of the oven the inside is all gooey and delicious. Yum. For me these were the perfect combination of gingerbread and chocolate. I think these will definitely be making the cut for this year’s Christmas cookie list!
Chewy Chocolate Gingerbread Cookies
from Martha Stewart’s Cookies
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 (I omitted)
1/2 cup dark-brown sugar, packed
1/2 cup unsulfured molasses
1 teaspoon baking soda
1/4 cup granulated sugar
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.
Yields 2 dozen cookies.