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Chewy Chocolate Gingerbread Cookies

1 Hour 15 Minutes
1 Hr 15 Min Cook
What You Need
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1 serving
Original recipe yields 1 serving
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
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Let's Make It
1
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.
2
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.
3
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.
4
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.
5
Roll dough into 1-1/2 inch balls; place 2 inches apart on baking sheets. Refrigerate 20 minutes.
6
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.
Nutrition
Calories
0
Calories From Fat
0
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Cholesterol
Sodium
Total Carbohydrates
Dietary Fibers 0g
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
0
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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