Receta Chewy Chocolate Gingerbread Cookies
Congratulations to all the recent initiates into the Les Voyageurs (i.e. Katie, Jill, Donald, & Brian)!! I made these cookies for them Thursday night when they were down at The Cabin. Everyone freaked out over how good they were. Nate said, “What are these delicious globs of gooey-ness in the cookies?” (the chocolate chunks), Megan declared that these are now her favorite cookies, & I think the true proof of their deliciousness is that fact that they were all eaten in less than an hour.
What I really like about these cookies is that the chocolate chunks go well with the texture & flavor of the chewy gingerbread. If you must, you can use chocolate chips, but chocolate chunks melt & ‘reform’ differently, complimenting the cookie. I can tell you that these will now be a staple in my holiday cookie plate. Also, this is a small-ish batch of cookies, so it's very easy to double.
Chewy Chocolate Gingerbread Cookies
Adapted from “Martha Stewart’s Cookies”
(makes 2 dozen)
Ingredients:
- 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 freshly grated nutmeg
- 1 tablespoon unsweetened Dutch-process cocoa powder (I used Hershey’s Dark Chocolate Cocoa Power… what can I say? Go dark chocolate or go home.)
- 1/4 pound (1 stick) unsalted butter, room temperature (I rarely actually have my butter at room temperature when a recipe calls for it – pop in the microwave for 15 seconds if you need to)
- 1 tablespoon freshly grated peeled ginger
- 1/2 cup packed dark brown sugar
- 1/2 cup unsulfered molasses (I used blackstrap unsulfered)
- 1 teaspoon baking soda
- 1 1/2 teaspoons boiling water
- 7 ounces best-quality semi-sweet chocolate, cut into 1/4-inch chunks
- 1/4 cup granulated sugar (I rolled mine in some powdered sugar, next time I make these I might try raw sugar)
Directions:
Line two baking sheets with parchment paper.
In a bowl, sift together flour, ground ginger, cinnamon, cloves, nutmeg, and cocoa. In the bowl of an electric mixer fitted with the paddle attachment, beat butter and fresh ginger on medium speed 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 onto plastic wrap. Pat out to a 1-inch thickness; seal with wrap. Refrigerate until firm, 2 hours or overnight.
Preheat oven to 325 degrees. Roll dough into 1 1/2-inch balls; place 2 inches apart on prepared baking sheets. Chill 20 minutes. Roll in powdered sugar. Bake until surfaces just begin to crack, 10 to 12 minutes, rotating halfway through. Let cool 5 minutes. Transfer to a wire rack and cool completely. Cookies are best the day they are made, but can be stored in airtight containers at room temperature for up to 5 days.