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Chewy Chocolate Gingerbread Cookies

These. cookies. are. everything.

If I could put them into a cookie mix, I would in a heartbeat. But nothing can beat the freshly grated ginger so they will remain a cookie for the blogs! 

This is one of the first cookies that I fell head over heels for in Martha Stewart's Cookies book. And on the topic of Martha Stewart, I hope that you have all been casting your votes for American Made!  I'm thrilled to have my cookie mixes as a food finalist for the awards and every vote means the world to me.  I'd love for you to check out my American Made profile here, and cast your vote!

If you'd like to be reminded to vote daily, I am sending out one email per day with a quick reminder! Shoot me an email here, or message me on Facebook here, and I can add you to my list. Thank you for voting in advance!


INGREDIENTS

7 ounces high quality semi-sweet chocolate chunks

1 1/2 cups plus 1 tablespoon flour 

1 1/4 teaspoons ground ginger 

1 teaspoon ground cinnamon 

1/4 teaspoon ground cloves 

1/4 teaspoon ground nutmeg 

1 tablespoon unsweetened cocoa powder 

1/2 Cup unsalted butter, room temp

1 tablespoon freshly grated ginger 

1/2 cup dark-brown sugar, packed 

1/4 cup unsulfured molasses 

1 teaspoon baking soda 

1/4 cup granulated sugar

INSTRUCTIONS

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

  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°F. 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.

Krista NelsonComment