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Chewy Chocolate-Gingerbread Cookies

Recipe photo courtesy of Joseph De Leo

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.

Source: Martha Stewart Living, December/January 1997
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  • Marisa E
    10 DEC, 2013
    Can you freeze these cookies?
    Reply
  • Daniella Price Gonzalez
    9 DEC, 2013
    Is it 325 degrees FAN or CONVENTIONAL Oven? Thanks!
    Reply
  • MSModerator601
    28 NOV, 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!
    Reply
  • sommjet
    25 NOV, 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!
    Reply
  • a_renee
    24 NOV, 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?
    Reply
  • sommjet
    23 NOV, 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!
    Reply
  • NivensMcTwisp
    20 JAN, 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.
    Reply
  • Juliacr
    20 DEC, 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.
    Reply
  • Juliacr
    20 DEC, 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.
    Reply
  • VeggieInDC
    17 DEC, 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.
    Reply

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