Chewy Chocolate-Gingerbread Cookies
Get More
Subscribe to Our Magazines
Ingredients
-
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 unsweetened Dutch-process cocoa powder
-
1/2 cup (1 stick) unsalted butter
-
1 tablespoon freshly grated ginger
-
1/2 cup dark-brown sugar, packed
-
1/2 cup unsulfured molasses
-
1 teaspoon baking soda
-
1 1/2 teaspoons boiling water
-
1/2 cup granulated sugar
Directions
-
Step 1
Line 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.
-
Step 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.
-
Step 3
In a small bowl, dissolve baking soda in 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 plastic wrap; refrigerate until firm, 2 hours or more.
-
Step 4
Preheat oven to 325 degrees. Roll dough into 2-inch balls; place 3 inches apart on baking sheets. Refrigerate 20 minutes. Roll in granulated sugar. Bake until the surfaces crack slightly, about 15 minutes. Let cool 5 minutes; transfer to a wire rack to cool completely.
Gonna try this one... should be yummy!