Saturday, December 10, 2011

Chewy Chocolate Gingerbread Cookies

Sometimes "oops" moments in the kitchen can turn into something super fabulous.  Last year during the holiday season I made these cookies for the first time, and read the instructions incorrectly, which produced such an awesome result that I never made the attempt to try again according to directions.  From pictures and instructions online I have (self-indulgently) determined that my recipe is unique and unlike the original in size, color, texture, and taste.  So, I will toot my own horn and call them an inspired original. 

Chewy Chocolate Gingerbread Cookies inspired by Martha Stewart
1 1/2 cups flour
1 teaspoon baking soda
1 1/4 tsp ground ginger
1 tsp ground cinnamon
1/4 tsp ground cloves
1/4 tsp freshly grated nutmeg
1 Tbs unsweetened dutch cocoa
1/2 cup butter, softened
1 Tbs freshly grated peeled ginger
1/2 cup packed dark brown sugar
1/2 cup molasses
8 oz semisweet chocolate (chips work just fine)
1/4 cup granulated sugar

In a bowl, sift together the flour, baking soda, ground ginger, cinnamon, cloves, nutmeg, and cocoa.

In the bowl of an electric mixer beat butter and fresh ginger on medium speed until lightened, about 2 minutes. Add brown sugar; beat until combined. Add molasses; beat until combined.

In a double broiler melt chocolate over medium heat, stirring occasionally. Once chocolate has melted remove from heat and allow to cool slightly.

Beat the flour mixture into the butter mixture; mix in the chocolate until combined. Refrigerate dough until firm, about at least 1 hour.

Preheat the oven to 325 deg. F. Line baking sheet with parchment paper.

Roll dough into 1-1/2 inch balls, roll in sugar, and place 2 inches apart on prepared baking sheet. Bake until surfaces just begin to crack, 12 to 15 minutes, Let cool on the sheets 5 minutes. Transfer to a wire rack and cool completely.

Servings: 48
Cooking Times
Preparation Time: 1 hours
Cooking Time: 12 minutes

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