Friday, March 27, 2009

Chocolate Gingerbread Cookies

These cookies are so soft and yummy! I like the addition of chocolate and they're a little bit spicy, but the kids still loved them. Recipe from Martha.

Chocolate Gingerbread Cookies
Makes 2 dozen

7 ounces semisweet chocolate
1 1/2 cups plus 1 T. all-purpose flour
1 1/4 t. ground ginger
1 t. cinnamon
1/4 t. ground cloves
1/4 t. nutmeg
1 T. cocoa powder
8 T. (1 stick) unsalted butter
1 T. freshly grated ginger
1/2 cup dark brown sugar, packed
1/2 cup unsulfured molasses
1 t. baking soda
1/4 c. sugar

Line 2 baking sheets with parchment. Chop chocolate into 1/4 inch chunks; set aside. In 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 small bowl, dissolve baking soda in 1 1/2 teaspoons boiling water. Beat half of four 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. 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.

1 comment:

Candice said...

mmmmmmmmmm. My favorite thing about these cookies and the other giant ginger ones are that they stay soft for so long. They don't get dry or tough if you don't eat them in a day or two. Great one!