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Chocolate Gingerbread

Many of the best holiday recipes are family favorites, whose sweet, fresh-baked aromas evoke fond childhood memories. This delicious Cookie of the Week is sure to become an heirloom in your family. A twist on the classic gingerbread, it blends the distinctive flavor of European chocolate with the old-fashioned taste of molasses.

  • yield: Makes about 3 dozen cookies

Ingredients

  • 7 ounces best-quality semisweet chocolate
  • 1 1/2 cups all-purpose flour
  • 1 1/4 teaspoons ground ginger
  • 1 teaspoon baking soda
  • 1 teaspoon ground cloves
  • 1/4 teaspoon ground nutmeg
  • 1 tablespoon cocoa powder
  • 8 teaspoons (1 stick) unsalted butter, room temperature
  • 1 tablespoon freshly grated ginger
  • 1/2 cup dark-brown sugar, packed
  • 1/4 cup granulated sugar, for rolling
  • 1/4 cup unsulfured molasses

Directions

  1. Step 1

    Line two baking sheets with Silpat baking mats, and set aside. Chop chocolate into 1/4-inch chunks; set aside. In a medium bowl, sift together flour, baking soda, ground ginger, cloves, nutmeg, and cocoa.

  2. Step 2

    In the bowl of an electric mixer fitted with the paddle attachment, cream grated ginger and butter until light and fluffy, about 4 minutes. Add brown sugar; beat until combined. Add molasses; beat until combined.

  3. Step 3

    Add the flour mixture in batches until fully incorporated. Mix in chocolate, cover with plastic wrap; refrigerate until firm, 2 hours or more.

  4. Step 4

    Preheat oven to 325 degrees. Place the sugar in a pie plate. Using a 1-ounce ice-cream scoop, scoop the dough into a bowl filled with sugar. Roll each ball of dough in sugar. Bake until surface cracks slightly, 13 to 15 minutes. Let cool for 5 minutes, then transfer to a wire rack to cool completely.

Source
Martha Stewart Living Television, March 2003