Chocolate Gingerbread Cookies

Makes 18 cookies
Adapted from Martha Stewart

8 ounces semi-sweet chocolate, chopped
1 1/2 cups plus 1 tablespoon flour
1 1/4 teaspoons ground ginger
1 teaspoon cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1 tablespoon unsweetened Dutch-process cocoa powder
1/2 cup (1 stick) unsalted butter
1 tablespoon freshly grated ginger
1/2 cup dark brown sugar, packed
1/3 cup unsulfured molasses
1 teaspoon baking soda
1/4 cup sugar

In a bowl, sift together flour, ground ginger, cinnamon, cloves, nutmeg, and cocoa and set aside.

In the bowl of an electric mixer fitted with the paddle attachment, beat butter and grated ginger until light & fluffy, about 4 minutes. Add brown sugar and mix until combined. Add molasses and beat until combined.

In a small bowl, dissolve baking soda in 1 1/2 teaspoons boiling water. Add half of flour mixture into the butter mixture and mix until just combined. Add in baking soda mixture, then the rest of flour mixture. Fold in the chopped chocolate.  

Roll dough into 1 1/2 inch balls, roll in granulated sugar until coated, then place 2 inches apart on parchment-lined baking sheets.  Refrigerate dough balls for 30 minutes.  

While dough is chilling, preheat oven to 325 F.

After 30 minutes chilling, bake cookies until the surfaces look cracked, 10 to 12 minutes, being careful not to overbake.  Let cookies cool for 5 minutes on pans, then transfer to a wire rack to cool completely.

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