Chewy Chocolate Gingerbread Cookies
Makes:
12 servings
Total Time:
1 hr 15 min
Submitted by:
Category:
Cookies
Sub Category: Other
what you need
- 7 oz. semi-sweet chocolate
- 1-1/2 cups flour
- 1 Tbsp. flour
- 1-1/4 tsp. ground ginger
- 1 tsp. ground cinnamon
- 1/4 tsp. ground cloves
- 1/4 tsp. ground nutmeg
- 1 Tbsp. cocoa powder
- 8 Tbsp. unsalted butter
- 1 Tbsp. freshly grated ginger
- 1 Tbsp. dark brown sugar, packed
- 1/2 cup unsulfured molasses
- 1 tsp. baking soda
- 1/4 cup sugar
make it
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 & cocoa powder.
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 tsp. 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 warp. Pat dough out to about 1 inch thick; seal with wrap; refrigerate until firm, 2 hours or more.
Roll dough into 1-1/2 inch balls; place 2 inches apart on baking sheets. Refrigerate 20 minutes.
Preheat oven to 325 degrees F. 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.
Notes
