Chewy Chocolate Gingerbread Cookies |
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Prep Time: 120 Minutes Cook Time: 10 Minutes |
Ready In: 130 Minutes Servings: 1 |
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I originally found this recipe on a baking blog, Cookie Baker Lynn. I made one major change to the recipe; melting the chocolate and incorporating it into the batter instead of using them as chunks in the cookie. Both used chunks of chocolate rather than incorporating in the batter. I think this is a significant enough change to warrant another recipe and to claim my own spin ;) These cookies are thin chewy chocolatey goodness in every bite. Prep time includes chill time. Ingredients:
1 1/2 cups 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 cocoa |
1/2 cup butter, softened |
1 tablespoon freshly grated peeled ginger |
1/2 cup packed dark brown sugar |
1/2 cup molasses |
1 teaspoon baking soda |
1 1/2 teaspoons boiling water |
7 ounces semisweet chocolate (chips work just fine) |
1/4 cup granulated sugar |
Directions:
1. In a bowl, sift together the flour, ground ginger, cinnamon, cloves, nutmeg, and cocoa. In the bowl of an electric mixer beat butter and fresh ginger on medium speed until lightened, about 2 minutes. Add brown sugar; beat until combined. Add molasses; beat until combined.
2. In a double broiler melt chocolate over medium heat, stirring occasionally. Once chocolate has melted remove from heat and allow to cool slightly. Dissolve baking soda into boiling water in a small bowl.
3. Beat in half of the flour mixture into the butter mixture, then the baking soda and water mixture, then the remaining flour. Stir in the chocolate. Using a rubber spatula, scrape the dough out onto a piece of plastic wrap. Pat the dough out to a 1-inch thickness and wrap with the plastic wrap. Refrigerate until firm, 2 hours or overnight.
4. Preheat the oven to 325 deg. F. Line baking sheet with parchment paper.
5. Roll dough into 1-1/2 inch balls, roll in sugar, and place 2 inches apart on prepared baking sheet.
6. Bake until surfaces just begin to crack, 12 to 15 minutes, Let cool on the sheets 5 minutes. Transfer to a wire rack and cool completely.
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