Posted on Tuesday, 26th October 2010 by Grace Massa Langlois
Martha does it again with Chewy Chocolate Gingerbread Cookies, a simple cookie recipe that delivers flavour and texture in a big way.
I can’t say that I am a big fan of gingerbread cookies but my kids love them! This cookie has a wonderful combination of fresh and ground ginger, cinnamon, nutmeg, cloves, molasses, and my favourites, cocoa and semisweet chocolate chunks.
My favourite thing about baking gingerbread cookies is the sweet, spicy smell of ginger and cinnamon wafting throughout the house. The aroma reminds me that Christmas (my favourite holiday!) is right around the corner.
Put away your rolling pin and cookie cutters! No decorating required! This isn’t your typical gingerbread cookie. It is softer in texture and chewy. In fact, they’re almost gooey with the addition of the chocolate chunks.
Rolling the cookies in sugar just prior to baking gives it a sweet crunch and a wonderful contrast to the moist, spicy interior.
This is a sophisticated gingerbread cookie with a spicy zing that adults will love.
If you would like a more typical recipe for gingerbread cookies, Laura from Got Chocolate shares her Chocolate Gingerbread Men Cookies and the perfect way to dress them up in cute boxes for gift giving.
Chewy Chocolate Gingerbread Cookies
(from Martha Stewart, Cookies)
Makes 2 Dozen
- 1½ cups plus 1 tablespoon all-purpose flour
- 1¼ teaspoons ground ginger
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground cloves
- ¼ teaspoon freshly grated nutmeg
- 1 tablespoon unsweetened Dutch-process cocoa powder
- ¼ pound (1 stick) unsalted butter, room temperature
- 1 tablespoon freshly grated peeled ginger
- ½ cup packed dark brown sugar
- ½ cup unsulfured molasses
- 1 teaspoon baking soda
- 1½ teaspoons boiling water
- 7 ounces best-quality semi-sweet chocolate, cut into ¼-inch chunks
- ¼ cup granulated sugar
- Line 2 baking sheets with non-stick baking paper or silicone baking mats.
- In a medium-sized bowl, sift together the flour, ground ginger, cinnamon, cloves, nutmeg and cocoa.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and the grated fresh ginger on medium speed until lightened, about 4 minutes.
- Add the brown sugar; beat until combined.
- Add the molasses; beat until combined.
- In a small bowl, dissolve the baking soda in boiling water.
- Beat half of flour mixture into butter mixture. Beat in the baking soda mixture, then the remaining half of the flour mixture.
- Mix in the chocolate; turn dough onto a sheet of plastic wrap. Pat out to a 1-inch thickness; seal with wrap. Refrigerate until firm, 2 hours or overnight.
- Preheat oven to 325° F. Roll dough into 1½-inch balls; place 2 inches apart on prepared baking sheets. Chill 20 minutes. Roll in granulated sugar. Bake until surfaces just begin to crack, 10 to 12 minutes, rotating halfway through. Let cool 5 minutes. Transfer to a wire rack and cool completely. Cookies are best the day they are made, but can be stored in airtight containers at room temperature up to 5 days.
You may also enjoy:
Tags: after school treat, afternoon tea, chocolate cookies, chocolate dessert, dessert, desserts, Martha Stewart cookies, spiced cookies
Posted in Baking & Pastry, Baking Mise en Place, Pastry Doughs & Batter, Recipes