Wednesday, January 9, 2008

Chewy Chocolate Gingerbread Cookies

These cookies are our family's all-time favorites. A classic Martha Stewart, but worth every single masochistic step. Truthfully, they take some time but it's not that bad, and you can divide it up and make them in stages if you need to.

Fresh ginger, molasses and high quality chocolate make these cookies spectacular.

Makes 2 dozen


ounces best-quality semisweet chocolate

1 1/2

cups plus 1 tablespoon all-purpose flour

1 1/4

teaspoons ground ginger


teaspoon ground cinnamon


teaspoon ground cloves


teaspoon ground nutmeg


tablespoon cocoa powder


tablespoons (1 stick) unsalted butter


tablespoon freshly grated ginger


cup dark-brown sugar, packed


cup unsulfured molasses


teaspoon baking soda


cup granulated sugar

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, and cocoa.

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 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.

4. Heat oven to 325°. 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.

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