Chewy Chocolate-Gingerbread Cookies

593 Ratings
  • 5 154
  • 4 171
  • 3 165
  • 2 78
  • 1 25

A combination of fresh and ground ginger, molasses, and chunks of semisweet chocolate makes the cookies sophisticated enough for adults but chocolaty enough for children.

Martha Stewart Living, December/January 1997

Gallery

Credit: Joseph De Leo

Recipe Summary test

Yield:
Makes 2 dozen
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Ingredients

Directions

  • Line two baking sheets with parchment. In a medium bowl, sift together flour, ground ginger, cinnamon, cloves, nutmeg, and cocoa.

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

  • 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 wrap. Refrigerate until firm, 2 hours or overnight.

  • Heat oven to 325 degrees. Roll dough into 1 1/2- inch balls; place 2 inches apart on prepared baking sheets. Refrigerate 20 minutes. Roll in granulated sugar. Bake until the surfaces crack slightly, 10 to 12 minutes, rotating halfway through. Let cool on sheets 5 minutes, then transfer cookies to a wire rack and let cool completely. Cookies are best the day they are made but can be stored in an airtight container at room temperature up to 5 days.

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Reviews (122)

593 Ratings
  • 5 154
  • 4 171
  • 3 165
  • 2 78
  • 1 25
Martha Stewart Member
12/05/2020
Suggestion to those who find the ginger overwhelming: exchange the fresh grated ginger with chopped pieces of candied ginger. Really makes a difference!
Martha Stewart Member
11/28/2020
I personally enjoyed this recipe! The flavours work so well together. However, not a cookie for everyone: most people in my family were not a fan (mainly because of the strong ginger flavour). Personally, I would make them again for people with adventurous palates.
Martha Stewart Member
11/28/2020
I personally enjoyed this recipe! The flavours work so well together. However, not a cookie for everyone: most people in my family were not a fan (mainly because of the strong ginger flavour). Personally, I would make them again for people with adventurous palates.
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Martha Stewart Member
11/28/2020
I personally enjoyed this recipe! The flavours work so well together. However, not a cookie for everyone: most people in my family were not a fan (mainly because of the strong ginger flavour). Personally, I would make them again for people with adventurous palates.
Martha Stewart Member
12/22/2019
Amazing cookie, adults and kids love them.
Martha Stewart Member
12/06/2019
I’ve been making these cookies since the 90’s and not only does my family beg me to make them, but I bring them to cookie swaps. They are a big hit there too. For those naysayers, I would remind them of the old saying, “If at first you don’t succeed....”. You can’t cut corners on these. They are labor intensive, but so worth your time. Make sure your oven is at the right temp by using an oven thermometer. I know, annoying, but, you will be glad that you checked it because it will help with other recipes. Don’t over cook these as they will harden into snaps. Do all the refrigerating steps. They are important. Also, roll the balls in sugar, yes, one more step, but the result is so enchanting. I hope my experiences have helped to spread the joy of these cookies with all your families and friends this year!
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Martha Stewart Member
11/22/2019
While the flavors are REALLY good, the dough balls will NOT flatten UNLESS you flatten them prior to baking. I made this recipe EXACTLY as written, including chilling the dough overnight.
Martha Stewart Member
08/18/2019
LOVE these cookies! Although, this recipe is slightly different than the one I got from MS some time back. I do a little bit of tweaking. I add 1/2 cup of whole wheat pastry flour, and don't roll them in white sugar (it isn't even listed in my other recipe). I bake the cookies for about 7 minutes, tap down slightly with a fork to flatten, and then bake the remainder of the time. I love that they are slightly crispy on the outside, and soft on the inside. Perfect.
Martha Stewart Member
12/23/2018
I have been making this for years. Cookies are delicious. I usually use dry, ground spices. My sister makes them for her family too. We LOVE! They are small, soft and puffy (not flat). Maybe if yours flatten your butter is not cold enough prior to baking, or you are making the cookies too large?
Martha Stewart Member
12/12/2018
I followed this recipe to the letter and they came out as flat as a board and too soft and chewy to even be considered a cookie. I spent a lot of time and money on these and I can assure you, I will not be making these again.
Martha Stewart Member
11/17/2018
This is my absolutely favourite cookie and I always use the 1/2 cup molasses. Sometimes I also add some chopped candied ginger which only makes it better.
Martha Stewart Member
12/19/2016
I have to agree that 1/4 c. molasses is a bit better because the cookies are puffier and softer. I had no idea there was more than one version. I printed it out years ago, but I couldn't find my printed recipe, so I just googled it. I ran across the 1/2 c. version not knowing it was different. When the cookies came out flatter and a bit crunchier (my daughters noticed), I wasn't sure why. Now I know! I triple the recipe, so I may go with 1 c. for the triple for a little extra.
Martha Stewart Member
05/19/2015
I'm from the UK and followed the recipe to the letter.Couldn't get my hands on unsulfured molasses so used blackstrap instead. Took a bit of time to prepare first time round but worth the patience.Very "more-ish"and there's enough ginger to really pack a "wallop".Definitely saving this recipe and making them again.
Martha Stewart Member
03/13/2015
I've made the dough.... it's in the fridge. I used the recipe from a recent copy of the Cookies book. 1/4 c molasses. I added 1/8 t ground black pepper (learned from an old Martha gingerbread recipe). Noticed that there's no salt and no egg. I resisted the urge to add a pinch of salt. The oddest part is chilling the dough twice before sugaring and baking. That's new to me. I'll play along but wondered if anyone has varied from this or discussed the technique.
Martha Stewart Member
12/14/2014
In the 1/4 to 1/2 cup molasses debate, I have made these both ways. My MSL print recipe from years ago states 1/4 c while the new one says 1/2 c. The extra molasses changes the texture of the cookie from puffy and soft to thin and crunchy. I would try the 1/4 cup first if this is your first time making them and add from there. Everyone's tastes are different, but my family likes the softer cookies best.
Martha Stewart Member
10/26/2014
If you like deep, earthy spices and a chewy texture, this is the perfect autumn/holiday cookie. Calls for 1/4 cup molasses; used to list 1/2 . I've always used 1/2 cup, and I get perfect results every time. If you roll the dough between your hands, forming a ball a little smaller than a golf ball, you don't need to weigh the dough or press down on it. Thanks to Martha and her team for this recipe. It's become a wonderful Fall-Christmas tradition, starting the first day the temps don't hit 60 :-)
Martha Stewart Member
06/29/2014
For evenly sized cookies I use an Ozeri kitchen scale to weigh them to 25-27gr.
Martha Stewart Member
06/26/2014
At Christmas I make tins of cookies for gifting and while I try different recipes annually, this one has been included every single time because it's absolutely the best. With the original recipe I found it slightly uncooked in the centre and always add an extra minute or two. I hadn't noticed the difference in molasses until reading the comments while they were in the oven but to get the right shape I've learned to roll dough that's been chilled overnight in my hands and flatten slightly. 10/10
Martha Stewart Member
12/17/2013
I've made these cookies twice and in no way are they chewy. They are crispy and I followed the directions closely. I'm also curious as to why there is no egg in this recipe.
Martha Stewart Member
12/16/2013
I have made these cookies every year for my family and friends. they have become a Christmas staple. However this year, I again followed directions exactly, and they came out lighter in color and crunchy. I noticed that I was following a different recipe(I have two printed out) than normal, and this one calls for the 1/2 cup Molasses as opposed to the 1/4 cup Molasses. I would think the 1/2 cup would make them chewier rather than crunchy. Ugh. Im confused. I don't understand what happened
Martha Stewart Member
12/12/2013
325º conventional or Fan oven? Thanks!
Martha Stewart Member
12/10/2013
Can you freeze these cookies?
Martha Stewart Member
12/09/2013
Is it 325 degrees FAN or CONVENTIONAL Oven? Thanks!
Martha Stewart Member
11/28/2013
This now-classic recipe was originally published in the December 1996/January 1997 issue of MSL. Both molasses amounts (1/2 cup or 1/4 cup) are correct: it's a matter of personal taste. More molasses means a moister, chewier cookie - and more molasses flavor. This information won't settle the debate - but we hope it clears up the confusion!
Martha Stewart Member
11/25/2013
I'm going to weigh in on the 1/2 cup molasses team...I just found this recipe in my "Holiday Cookies Special Edition" from 12/2001, perhaps the original publication. It says 1/2 cup molasses. However, I have never made the cookies - I'll find out today which measurement is correct!
Martha Stewart Member
11/24/2013
The recipe is SUPPOSED to be 1/4 c molasses. I've had the recipe from years back and was confused when I read the reviews last week about there being confusion over 1/4 vs. 1/2 c of molasses. I ran and checked my book of collected recipes over the years and I wrote down 1/4 c molasses from years ago when I saw Martha's recipe in a magazine. I made the cookies the same day and they turned out perfectly. Possibly the typo was made during website maintenance?
Martha Stewart Member
11/23/2013
Can someone from MarthaStewart please clarify what the correct amount of molasses is in this recipe, 1/2 or 1/4 cup? The reviews are all over the place, and I'd love to get it right the first time!! Thanks!
Martha Stewart Member
01/20/2013
I have made this gingerbread biscuit every year since I bought my copy of Martha Stewart's Cookies in 2009. I follow the directions implicitly EXCEPT I always add a 1/2 tsp. more of fresh ginger. 1/2 c. of unsulphured molasses IS the correct amount contrary to many reviews. I always use the best dark chocolate I can afford (I use a combination of Valrhona 71% & 85%) and I always make the dough at least 24-48 hours before baking to let the flavours develop, resulting in a superior biscuit.
Martha Stewart Member
12/20/2012
These cookies are amazing and totally worth the effort. However, USE 1/4 CUP MOLASSES! The first time I made these I nearly threw out the whole batch; the molasses were so overpowering the dough was inedible. Instead, I made a second batch with no molasses and then combined the two. And ending up with a double batch of these delicious cookies is, as MS said in the nineties, a good thing. Bake one sheet at a time to get those lovely cracks on top of the cookies.
Martha Stewart Member
12/20/2012
These cookies are amazing and totally worth the effort. However, USE 1/4 CUP MOLASSES! The first time I made these I nearly threw out the whole batch; the molasses were so overpowering the dough was inedible. Instead, I made a second batch with no molasses and then combined the two. And ending up with a double batch of these delicious cookies is, as MS said in the nineties, a good thing. Bake one sheet at a time to get those lovely cracks on top of the cookies.
Martha Stewart Member
12/17/2012
Absolutely one of my favorite holiday cookies for the last decade- or at least the 2002 version is. CAUTION: The molasses should be 1/4 cup. The increased molasses here makes them too thin and crispy. I have an old paper version of this recipe, but decided to make these while visiting my mom. Thought I'd be safe to pull it from the Internet if I went straight to the source. So disappointing. But make the adjustment, and you will fall in love with these cookies.
Martha Stewart Member
11/29/2012
My sons palate isa bit lack-luster, he asked me to make gingerbread for the holidays. While surfing the net, I stumbled upon this recipe. I was tasting them while reading the ingredients and KNEW this was IT! I followed the recipe (normally I doctor them up as I go) and to my amazement he loved them! These are incredible! I shared them with a neighbor She loves the too! Thanks for the wonderful recipe I can now enjoy these every holiday season. My son will crave these annually! -Mike
Martha Stewart Member
07/08/2012
This online recipe needs changing. I guess that the correct amount of molasses is 1/4 cup not 1/2 cup. I followed the directions chilling twice rolling in sugar. They were flatter then the proverbial pancake and never firmed up. I wasted the more expensive chocolate and unsulfured molasses. I have mushed the cookies together and the taste is very chocolate with a little crunch I will roll the balls in chopped walnuts freeze and eat as candy. Maybe I should just throw them out. Help!
Martha Stewart Member
03/22/2012
I've had a lot of cookies and I still dream about this one. Everyone I've made them for rave about them and can't get enough. Even people who hate gingerbread love this cookie. The fresh grated ginger really does add something marvelous to this cookie. You'd be remiss if you didn't try this at least once.
Martha Stewart Member
01/15/2012
If you haven't made this cookie you should! Crowd pleasure - you won't be able to stop at one!!
Martha Stewart Member
12/23/2011
This is a lovely recipe. I used carob powder and carob chips instead of chocolate for my husband who does not eat chocolate and it was delicious. I then used the cookies for ice cream sandwiches and used ginger ice cream to sandwich them. Divine!!!
Martha Stewart Member
12/11/2011
I love this recipe! The fresh ginger adds wonderful flavor that I've never been able to get with plain ground ginger. Everyone I have given these to raves about them!
Martha Stewart Member
12/11/2011
One of my absolute favorites. I make them smaller (1 inch balls) and use 2 tsp of ground ginger, omitting the fresh ginger. Delicious!
Martha Stewart Member
11/13/2011
After reading all the reviews, I was worried about how these would bake up. Mine turned out great! I've learned from experience that chilling dough can be your friend or foe. Like others, I increased the molasses to 1/2 cup. Instead of chilling the dough for two hours, I chilled it for 20 minutes. And, instead of rolling it in balls, I used a medium sized cookie scoop and plopped it in the sugar to cover. The end result was over three dozen, perfectly sized cookies that tasted amazing!!
Martha Stewart Member
10/29/2011
This cookie is fantastic, one of the best I have ever made over my long career of baking. The grated ginger adds something wonderful. Go for quality chocolate to make these cookies truly melt in your mouth.
Martha Stewart Member
08/22/2011
These are incredible!!! I made them for our annual Christmas cookie exchange party last year and they stole the show!!! I got the idea from my sister and after I had made them she sent me some of hers for x-mas and they differed a lot. We couldn't figure it out but mine were waaaay better! Finally I figured it out - I use organic black strap molasses and there's a huge difference. Well worth it to go for the black strap!!!! Also, we both just use chocolate chips and it's fine.
Martha Stewart Member
04/15/2011
I love love love these cookies. They are my husband's favorite & in my top 5. When I make them, I streamline the steps & they still turn out fabulous. This batter isn't as picky as Martha would have you believe! However, the flavor combination is exceptional. My advice is to always include the fresh-grated ginger. It's the secret ingredient that takes these cookies to the next level.
Martha Stewart Member
03/18/2011
These cookies are a bit of work, and remember to allow a few hours total so the dough can chill. Totally worth the effort. A hit with adults and kids. Top 3 cookies at our house. I use semisweet chips if I don't have chocolate to chop and 1/2 c molasses. If you're going through the trouble to make them best to double the recipe.
Martha Stewart Member
03/13/2011
The cookbook calls for 1/2 C molasses while this recipe specifies only 1/4 C molasses. Another way to flatten the cookies a bit would be to smoosh the balls with a glass dipped in more granulated sugar prior to baking. This method would leave the choclate chunks intact rather than reducing them to smaller bits as rounds are sliced off a log. It's also possible that using parchment prevents spread more than a silpat mat; parchment paper has more "tooth."
Martha Stewart Member
12/23/2010
I followed the recipe exactly and my cookies were a hit. I did take the suggestion of rolling the dough into a tube and then sliced into half inch thick rounds before placing on my cookie stone. The cookies made on my stone puffed, spread and cracked just right and looked great with a bit of powdered sugar sprinkled. The cookies made on the traditional metal sheet didn't puff and spread as well but still tasted great! This cookie will be a staple for many Christmases to come! Thanks Martha!
Martha Stewart Member
12/09/2010
These chocolate ginger cookies have been a staple at Christmas since I saw them in Martha's magazine several years ago. Ev eryone loves them, and when I take them to a gathering they quickly disappear from the plate!
Martha Stewart Member
12/03/2010
Also my dough is very dry and crumbly. It will come together by squeezing it but t does not hold together in the final step of adding the chocolate.
Martha Stewart Member
12/03/2010
I'm getting round balls not cookies like I did last year!! I want cookies!! Is more molasses the answer? Is there a difference between the online and magazine version of the recipe?
Martha Stewart Member
12/01/2010
I make these every Christmas, they are a family favorite. and our friends love them.
Martha Stewart Member
11/17/2010
I made these last night for the first time. I had the same problem as nvanputt78 where they stayed rounded and not flat, but they were delicious so it's ok.
Martha Stewart Member
09/16/2010
Great gingerbread flavor with silky chocolate treasurers inside. Yumm!
Martha Stewart Member
08/16/2010
My husband adores gingerbread and I am slowly baking my way through Martha's cookie book so he was really happy when this recipe popped up. I was a bit irritated, however, that my cookies came out like tiny rounded cakes instead of the beautiful chewy cookies that are pictured in the book. After spending as much time as I did peeling ginger, chilling dough and rolling out cookies I assumed this recipe was sure to turn out, but unfortunately it was another failure.
Martha Stewart Member
06/19/2010
These are our favorite Christmas cookies....in fact we have nicknamed them "Santa's Favorite Cookiese". The one thing I would suggest is to make the dough at least a day in advance.
Martha Stewart Member
12/18/2009
One of my favorites! Baked them this Christmas and rolled 'em in red and green coarse sanding sugar instead of granulated, looked so festive! Note, they come out a lot darker in color than they look in the picture (for me, at least).
Martha Stewart Member
12/16/2009
One of the best recipes my family has! Get a large premium baking chocolate bar and break it up so the cookies get different size pieces and some get a large chocolate surprise! Then serve up with mint chocolate chip ice-cream!
Martha Stewart Member
12/09/2009
These are amazing! I used table spoon sized scoops, and got closer to 3 dozen - 2 inch balls would be gigantic cookies! They are so soft and chewy and the chocolate chunks are perfect. There is a perfect interplay between ginger and chocolate, and these are definitely at the top of my list for my Christmas baking this year! BAKE THEM!
Martha Stewart Member
06/09/2009
I just wasn't impressed by this. The cookie had nice texture, but the flavor just wasn't what I was expecting or like in cookies. I prefer the sweeter type, I'm just a big kid I guess.
Martha Stewart Member
04/23/2009
To make cookies flat: Roll the dough into a "sausage like roll" about 2.5-3" in diameter. Refrigerate for 2 hours than slice off the cookies; about .5" thick. Place them on baking sheets. Refrigerate 20 minutes more with plastic over them. These cookies are always a hit!
Martha Stewart Member
02/19/2009
I have this recipe down...I follow it to a "T", double the original recipe (1/4 c. molasses - 1/2 c. to double), roll them fairly small to increase amount, they are rich, less is more! However, they do not come out flat, but rounded, texture is cake-like not chewy. For gifts I drop them into cellophane bags with gold vertical stripes and close the top with a decorative seal. People think they are store bought and recommend I sell them to specialty shops. They are my signature edible gift!
Martha Stewart Member
01/19/2009
For flatter cookies, try melting the butter instead of whipping it up.
Martha Stewart Member
01/07/2009
There are 2 big changes from the printed version in the magazine that might help you bateman. First, the recipe only calls for 1/4 cup molasses, and the baking soda should be dissolved into 1 1/2 teaspoons of boiling water. Mine were a little more rounded than the picture above, but looked like a cookie (a beautiful one at that) and were delicious. Hope that helps.
Martha Stewart Member
01/03/2009
I had a similar problem as some here - my cookies wouldn't flatten. I thought it had something to do with temperature - I tried freezing them, or not refrigerating them at all. I also added an egg as suggested by howdydog1. I found that adding more molasses would help, but I'm still not satisfied with the result.
Martha Stewart Member
01/02/2009
I added an egg, because the dough was too stiff for the mixer. My cookies didn't flatten either, Null. I agree with Min-Martha, but I'm not waiting for Christmas to make them again.
Martha Stewart Member
12/19/2008
There are my new favorite Chirstmas cookie....yummmmmmmm.
Martha Stewart Member
12/19/2008
don't have any fresh ginger; can I just bump up the ground ginger a bit? Will it work? If so, increase by how much?
Martha Stewart Member
12/14/2008
These are great cookies, especially with the fresh ginger. I made a triple batch to give to family and friends, but didn't have quite enough fresh ginger and it was flavorful enough with only about 1 tbsp fresh. I would use less chocolate chips next time, the chocolate was a bit too rich. I also rolled them in cinnamon-sugar instead of just plain sugar. Really great recipe, nice and chewy too!
Martha Stewart Member
12/13/2008
Super good, but when you roll them into 1 1/4 inch balls, the recipe only yields half as many cookies as promised. I doubled the next batch I made.
Martha Stewart Member
12/12/2008
yum, Yum, YUM!
Martha Stewart Member
12/12/2008
These have to be the BEST cookies I have ever made and eaten. After everyone takes their first bite, their eyes widen, a big smille comes on their face and all you hear is "MMMMMMMMMMMMMMMM"!!! Thanks for this GEM!
Martha Stewart Member
12/11/2008
These cookies are by far my husbands favorite cookie on the planet. My toddlers and I slave away every fathers day, birthday, christimas and business trip just so he has his cookies. I froze some that were to gummy once not wanting to throw them away. One day I made chocolate ice cream and threw them in as chuncks and the ice cream took on the flavor of the ginger in the cookie. Now I have to always have the ice cream around as well.
Martha Stewart Member
12/11/2008
These are my favorite Christmas cookies. I have been making them ever since they were published in the magazine. Everyone looks forward to getting them as gifts.
Martha Stewart Member
11/20/2008
I first saw a picture of these cookies in one of the Martha magazines and was dying to try them. They have turned out to be one of my family's favourite cookies. I try to only make them at Christmas time, so everyone looks forward to them with my holiday baking. Fantastic, DELICIOUS and chewy!
Martha Stewart Member
11/12/2008
These are the cookies on the cover of the Cookie book! I would have never made them if Marth didnt give them out at her book signing! THEY ARE GREAT easy if you make half and chill over night! They may have not come out chewy if they were over cooked bigmogee so try again they should come out chewy with a milky center!!!!
Martha Stewart Member
10/04/2008
I love these cookies and they are one of my son-in-laws favorites. Is it possible to make these in a cookie bar like the Nestle's Toll House cookies? If so, would you please let me know how to go about it.
Martha Stewart Member
09/06/2008
Help my last two batches were NOT chewy. Why?
Martha Stewart Member
09/06/2008
Why were my last two batches NOT chewy? I have made several wonderful batches. But the last two were such a disappointment. HELP my dry cookies...
Martha Stewart Member
07/10/2008
Amazingly delicious! I used the cookie cookbook version of the recipe, which says to bake the cookies for 10 to 12 minutes, rotating halfway through. The longer baking time on the online recipe may be the reason some of your cookies are coming out so hard. Used 1/4 cup molasses and 1/4 extra cup dark brown sugar (ran out of molasses) and my cookies did not spread.
Martha Stewart Member
05/27/2008
. . . I also used slightly more cocoa powder. Lastly, although the recipe states it makes 2 Dozen, that is a great stretch. I was able to to make 2 Dozen, but my cookies were half the size shown in the picture. So . . . you can get 2 Dozen mini-cookies or - I'd say - 18 fuller size cookies. Either way, I always make at least a double batch b/c why do all the work for such a small amount. : )
Martha Stewart Member
05/27/2008
My original recipe card called for 1/4 c unsulfured molasses, and I went with that versus going with the 1/2 c that the 'updated' online recipe lists. Further, I would like to point out that there are many different types of unsulfured molasses (e.g., original / mild, robust / full, blackstrap - all varying in sweetness/bitterness), and this can affect the flavour outcome of the cookie. I used Grandma's Original Molasses (gold label).
Martha Stewart Member
05/27/2008
. . . I also used slightly more cocoa powder. Lastly, although the recipe states it makes 2 Dozen, that is a great stretch. I was able to to make 2 Dozen, but my cookies were half the size shown in the picture. So . . . you can get 2 Dozen mini-cookies or - I'd say - 18 fuller size cookies. Either way, I always make at least a double/triple batch b/c why do all the work for such a small turnout. : )
Martha Stewart Member
05/27/2008
My original recipe card called for 1/4 c unsulfured molasses, and I went with that versus going with the 1/2 c that the 'updated' online recipe lists. Further, I would like to point out that there are many different types of unsulfured molasses (e.g., original / mild, robust / full, blackstrap - all varying in sweetness/bitterness), and this can affect the flavour outcome of the cookie. I used Grandma's Original Molasses (gold label).
Martha Stewart Member
05/22/2008
If you don't like the ingredients... I thing this is a great combination of flavors and tastes nothing like GOOD fruit cake
Martha Stewart Member
05/11/2008
These are delicious, and an unexpected mix of flavors. There are some slight differences in the Cookies book, which is what I followed to make them. It says in the book they are best the day they are made, but I actually think I like them better completely cool, and I usually only eat chocolate chip cookies when they are warm.
Martha Stewart Member
05/08/2008
Very christmasy flavor, one kid spit it out and the other wants to throw out the batter. Only make if you like ginger, cloves, nutmeg and molasses. If you like something as weird as fruit cake, try these cookies. Consistency was good, chocolate chunks were good, flava...bad.
Martha Stewart Member
05/07/2008
So far, my kids came into the kitchen and said "what stinks"? The first tasting with a warm cookie is...thank god for the chocolate - it saves the cookie. I'm curious about the cooled cookie taste. So not what my family is used to. I NEVER use cloves, ginger, nutmeg and now I know why. I was so curious to taste Martha's COVER COOKIE RECIPE. Yuck.
Martha Stewart Member
04/29/2008
I made these for the first time this weekend for a March of Dimes bake sale. They sold out! These are a bit time consuming but very worth it. Enjoy.
Martha Stewart Member
04/29/2008
I made these for the first time this weekend for a March of Dimes bake sale. They sold out! These are a bit time consuming but very worth it. Enjoy.
Martha Stewart Member
04/29/2008
I made these for the first time this weekend for a March of Dimes bake sale. They sold out! These are a bit time consuming but very worth it. Enjoy.
Martha Stewart Member
04/24/2008
Everyone at work loved them. For me personally, a little too much ginger, but I have passed the receipe around to several people, so its a winner.
Martha Stewart Member
04/09/2008
The second time I made these cookies I was short on Molasses, had only half the amount required, so I added a little more brown sugar. They came out a little less flat (better shaped) and chewy, but to many it was an improvement on the first batch.
Martha Stewart Member
04/06/2008
I was a little hesitant towards making these cookies but they turned out great, crispy on the outside and soft on the inside. I followed the recipe word for word and they didn't spread out too much like I thought they would. This is a great recipe!
Martha Stewart Member
02/24/2008
Sooooooo great. They were a hit at the church potluck last friday night and I'm making them for the Oscar party we are going to tonight. They are sure to be a hit there. I used crystalized ginger instead of the grated ginger and I used half semi-sweet chocolate and half milk chocolate (I had an extra large chocolate bar in the pantry that I wanted to use up) and they were divine. Try it. They are worth the effort.
Martha Stewart Member
01/30/2008
This is our family's new favorite! I made it with whole wheat pastry flour and it worked great!
Martha Stewart Member
01/21/2008
these cookies are fabulous and easily made vegan because they don't use eggs. leave out the spices and substitute in some vanilla for amazing chocolate chocolate chip cookies. we've been making both varieties for years and they always go quickly.
Martha Stewart Member
01/13/2008
I have just stumbled onto this recipe and it is already one of my ultimate favourites. I make over 1000 cookies at Christmas and I had to make this recipe twice because the first batch was so divine! Our family loves the surprising combination and it is soooooo tasty! This is a definite keeper for any cookie collection.
Martha Stewart Member
01/06/2008
I've given these as gifts for a few years now, and they are always a hit (and I get repeat requests for the next year!). Richly flavored and dense with chocolate - worth every effort.
Martha Stewart Member
01/06/2008
This cookies are great. I sent it to my friends as gifts and they loves it.
Martha Stewart Member
01/06/2008
Yummy fabulous cookies. I made it few times and my mom loves it.
Martha Stewart Member
01/06/2008
Is it just me or did anyone else need to double the flour (if not even more). Even after chilling the dough overnight, the first batch looked like a gooey mess of molasses. After added a LOT more flour, they were easier to ball up, looked more similar in color and texture, and tasted delicious.
Martha Stewart Member
01/04/2008
i was told these were the best cookies they ever ate. the combination of chocolate and ginger are fantastic. a little long to prepare, but oh so worth it.
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