Chewy Chocolate Gingerbread Cookies
This recipe from Martha Stewart has quickly become a family favorite!
Foto: RecipeGirlIngredients
- 1½ cups + 1 tablespoon all purpose flour
- 1 tablespoon unsweetened Dutch-process cocoa powder
- 1¼ teaspoons ground ginger
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground cloves
- ¼ teaspoon ground nutmeg
- ½ cup (1 stick) unsalted butter, (softened)
- 1 tablespoon grated peeled fresh ginger
- ½ cup packed dark brown sugar
- ¼ cup molasses
- 1 teaspoon baking soda, (dissolved in 1½ teaspoons boiling water)
- 7 ounces best-quality semi-sweet chocolate, (cut into ¼ inch pieces)
- ¼ cup granulated white sugar
Steps
Sift the flour, cocoa powder, ground ginger, cinnamon, cloves and nutmeg into a medium bowl; set aside.
Put butter and grated ginger into the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until lightened, about 4 minutes. Add brown sugar; mix until combined. Add molasses; mix until combined.
Mix in the flour mixture in 2 batches, alternating with the baking soda mixture. Mix in chocolate. Transfer dough to a piece of plastic wrap. Pat dough to about 1-inch thick; wrap in plastic. Refrigerate until firm, about 2 hours (or overnight).
Preheat the oven to 325°F. Line 2 baking sheets with parchment paper. Roll dough into 1½ inch balls and space 2 inches apart on baking sheets. Refrigerate 20 minutes.
Roll balls in granulated sugar. Bake until surfaces crack slightly, 10 to 12 minutes. Let cool on sheets 5 minutes. Transfer to wire rack, and let cool completely.
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