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Chewy Chocolate Gingerbread Cookies

Kraft Memeber Recipe
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kraft
Makes: 12 servings Total Time: 1 hr 15 min
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
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