Twelve days of christmas cookies / Chewy chocolate gingerbread

12/03/2015





These cookies are amazing. Really, really, really good. But... they are MUCH better served warm. I made these last night, and my husband sneaked over and grabbed one pretty much straight out of the oven. 'Wow', he said. 'Who even invented this?' Yes, chocolate and gingerbread can go together, but the chocolate is unreal when it's melty. The next day, the hardened chocolate is still good, but not like this. We don't have a microwave, or I would test out nuking them for a couple seconds before eating. I think that would work... please let me know if you try! And now for the recipe:

Chewy Chocolate Gingerbread Cookies - adapted from martha stewart's cookies
makes 24 cookies

1 1/2 cups of flour
1 1/4 teaspoon ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1 tablespoon unsweetened cocoa powder
8 tablespoons butter - room temperature
1 tablespoon freshly grated ginger
1/2 cup packed dark brown sugar
1/2 cup molasses - unsulfured
1 teaspoon baking soda
1 1/2 teaspoons boiling water
7 ounces semi-sweet chocolate, coarsely chopped
1/4 cup sugar

1. sift together flour, ground ginger, cinnamon, cloves, nutmeg, and cocoa. In the bowl of an electric mixer, beat the butter and fresh ginger on medium speed until lightened - about 4 minutes. Add brown sugar and beat till combined. Add molasses, and beat till combined.
2. in a small bowl, dissolve the baking soda in boiling water. Mix half of the flour mixture into the butter mixture. Add baking soda, and then add the rest of the flour mixture. Fold in chocolate. Dough will be quite thick. Wrap in plastic wrap, and refrigerate for several hours. (at least 1.5)
3. preheat over to 325ºF and line two baking sheets with parchment paper. Roll the dough into small balls, and place a couple inches apart on baking sheets. (12 per sheet) Return to the fridge for about 20 minutes.
4. roll the balls in granulated sugar. Bake until the cookies begin to crack, about 10-12 minutes, rotating the baking sheets halfway through. Cool on baking sheet for 5 minutes, and then move to wire rack to cool completely.

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