Saturday, December 14, 2013

Chewy Chocolate Gingerbread Cookies

A serious sweet tooth runs in our family, and judging by our 18 month old niece, it starts young.  Some of us prefer sweets such as swedish fish, for others chocolate is their weakness.  Kait falls into the later category, so much so that when she came across a recipe for chocolate gingerbread cookies she almost fell out of her chair.  She loves chocolate and loves a good gingerbread cookie… she couldn't believe that she hadn't thought of it herself!  Marianne has a great recipe for gingerbread cookies which we will be sharing in the next few days, but these are more up Kati's alley. Enjoy!







Ingredients:
  • 8 ounces semisweet Ghirardelli chocolate, chopped
  • 1 1/2 cups plus 1 tablespoon flour
  • 1 1/4 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground nutmeg
  • 1 tablespoon unsweetened cocoa powder
  • 1 stick of unsalted butter at room temperature
  • 1 tablespoon freshly grated ginger
  • 1/2 cup dark brown sugar, packed
  • 1/4 cup unsulfured molasses
  • 1 teaspoon baking soda
  • 1/4 cup granulated sugar

Directions:
  1. In a medium bowl, sift together flour, ground ginger, cinnamon, cloves, nutmeg and cocoa
  2. Beat butter and grated ginger until whitened, about 4 minutes
  3. Add brown sugar and beat until combined
  4. Add molasses and beat until combined
  5. Beat in half of the flour mixture
  6. In a small bowl, dissolve baking soda in 1 1/2 teaspoons of boiling water then incorporate into dough
  7. Beat in remaining half of the flour mixture
  8. Mix in chocolate pieces
  9. Line a baking sheet with plastic wrap and turn dough out onto it.  Pat dough out to about 1 inch thick and seal with the plastic wrap.  Refrigerate until firm, 2 hours or overnight
  10. Preheat oven to 325
  11. Roll dough into 1 inch balls, place on a parchment lined baking sheet, and refrigerate for 20 minutes
  12. Roll in granulated sugar
  13. Bake 10-12 minutes, until the surfaces crack slightly
  14. Let cool on the baking sheet for 5 minutes and then transfer to a wire rack to cool completely



Recipe from: Martha Stewart


What are you baking today?  Mari & Kait



No comments:

Post a Comment