Chewy Chocolate-Gingerbread Cookies
A delicious holiday dessert
Ingredients
- 7 ounces best quality semi-sweet chocolate chips
- 1 ½ cups plus 1 tablespoon all-purpose flour
- 1 ¼ teaspoon ground ginger
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground cloves
- ¼ teaspoon ground nutmeg
- 1 tablespoon cocoa powder
- 8 tablespoons unsalted butter
- 1 tablespoon freshly grated ginger
- ½ cup dark brown sugar packed
- ¼ cup unsulfured molasses
- 1 teaspoon baking soda
- 1 ½ teaspoons boiling water
- ¼ cup granulated sugar
Instructions
- In a medium bowl, sift together flour, ground ginger, cinnamon, cloves, nutmeg, and cocoa.
- In bowl of mix master, beat butter and grated ginger until whitened, 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 out onto a piece of plastic wrap. Pat dough out about 1 inch thick; seal with wrap; refrigerate until firm, 2 hours or more.
- Heat oven to 325 degrees. Roll dough into 1 ½ inch balls; place, two inches apart, on baking sheet. Bake until the surface cracks slightly, 13 to 15 minutes; let cool 5 minutes; transfer to a wire rack to cool completely.
Notes
Preheat oven to 325 degrees
Line 2 baking sheets with parchment.
Line 2 baking sheets with parchment.