I have been lusting over Martha Stewart's Cookies book for a while now. Every time I go to Target, I browse the book section and stop to flip through this book. I have so many cookbooks that I couldn't justify getting this book just yet. Then, a brilliant idea hit me. I checked the library for the book and they had it! These chewy chocolate gingerbread cookies are on the cover and have been staring at me since I got the book about a week ago.
I made these cookies along with a few other types the other day to test the recipes so I can figure out what kind of Christmas cookies I'll be making as gifts. These are really simple to make, particularly because even though you chill the dough after making it, you don't have to roll it out. You simple break off chunks and roll them into balls. They bake up beautifully and when they come out of the oven the inside is all gooey and delicious. Yum. For me these were the perfect combination of gingerbread and chocolate. I think these will definitely be making the cut for this year's Christmas cookie list!
Chewy Chocolate Gingerbread Cookies
from Martha Stewart's Cookies
7 ounces best-quality semisweet chocolate
1 1/2 cups plus 1 tablespoon all-purpose flour
1 1/4 teaspoons ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1 tablespoon cocoa powder
8 tablespoons (1 stick) unsalted butter
1 tablespoon freshly grated ginger (I omitted)
1/2 cup dark-brown sugar, packed
1/2 cup unsulfured molasses
1 teaspoon baking soda
1/4 cup granulated sugar
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, and cocoa.
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 teaspoons 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 wrap. Pat dough out to about 1 inch thick; seal with wrap; refrigerate until firm, 2 hours or more.
Heat oven to 325 degrees. Roll dough into 1 1/2- inch balls; place 2 inches apart on baking sheets. Refrigerate 20 minutes. 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.
Yields 2 dozen cookies.
4 comments:
Those look amazing - I'll have to try them. I also look at that cookbook everyplace I see it, but I feel like I'd be cheating on Dorie a little! I'll have to check the library.
I really like this book too and these cookies were yummy. They have a good snickerdoodle recipe too (not the same one on her website). And the photos are just so yummy!
I'm making this right now. And never having worked with molasses before, I just have to say right now that it smells vile. I'm anxious to see how they turn out tomorrow! (the dough is sitting in the fridge right now)
Jess: It's too late for me. I'm already cheating on Dorie with my huge collection of cookbooks!
Mary: Thanks for the tip about the snickerdoodle recipe! I love snickerdoodles so I'll definitely have to check it out.
Teresa: Don't be scared! Molasses is vile to me too but through the magic of baking it tastes yummy! Let me know how they turn out.
Post a Comment
Thanks for stopping by! I love comments and do read them all :)