Martha Stewart: Chewy chocolate gingerbread cookies

Hey, come on — don’t laugh at me. I know that all of the with-it food bloggers have moved on to newer, hipper, underexposed sources for their recipes, but this is my recipe book, not a place to prove my hipster cred. A long-time friend introduced me to these cookies at her birthday party several years ago, and once I got the recipe from her, they worked their way into my personal winter tradition. They have accumulated some good memories over the years.

The finished cookie is reminiscent of ginger snaps, but softer and with a lovely chocolatiness that got me hooked on the first bite. If you like ginger, give this one a try. If you really love ginger, try mincing 1/4 cup of crystallized candied ginger and adding that to the dough. It will probably melt during the baking, but you’ll end up with a cookie that might possibly clear out your sinuses — in a good way, of course.

Don’t skip the chilling step before baking, or you’ll probably end up with thin cookie puddles. Still tasty, but probably not what you had in mind.

Original source: here.

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Martha Stewart: Chewy chocolate gingerbread cookies
Course Dessert
Cuisine North American
Prep Time 20 minutes
Cook Time 12 minutes
Passive Time 1 hour
Servings
cookies
Ingredients
Course Dessert
Cuisine North American
Prep Time 20 minutes
Cook Time 12 minutes
Passive Time 1 hour
Servings
cookies
Ingredients
Instructions
Making the dough
  1. Line two baking sheets with parchment.
  2. In a medium bowl, sift together flour, spices, and cocoa.
  3. In a large mixing bowl, beat butter and grated ginger until pale and fluffy (about 5 minutes with an electric mixer).
  4. Add brown sugar and beat until combined.
  5. Add molasses and beat until combined.
  6. Boil a small amount of water, then, in a small bowl, dissolve baking soda in 1.5 tsp boiling water.
  7. Beat half of flour mixture into butter mixture, then beat in baking soda solution, then remainder of flour mixture.
  8. Mix in chocolate.
  9. On a flat surface covered with plastic wrap, flatten the dough into a 1" thick sheet, then wrap well and refrigerate until firm.
  10. Roll dough into balls 1.5" in diameter. At this point you can freeze the cookies for baking later, or move on to baking them.
Baking the cookies
  1. Preheat oven to 325°F (190°C).
  2. Roll dough balls in granulated sugar, then place them on prepared baking sheets about 2 inches apart.
  3. Refrigerate dough 20 minutes, then bake until cookies have expanded and their surfaces are slightly cracked (about 12 minutes).
  4. Let cool 5 minutes, then transfer to a wire rack to cool completely.
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