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:
- In a medium bowl, sift together flour, ground ginger, cinnamon, cloves, nutmeg and cocoa
- Beat butter and grated ginger until whitened, about 4 minutes
- Add brown sugar and beat until combined
- Add molasses and beat until combined
- Beat in half of the flour mixture
- In a small bowl, dissolve baking soda in 1 1/2 teaspoons of boiling water then incorporate into dough
- Beat in remaining half of the flour mixture
- Mix in chocolate pieces
- 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
- Preheat oven to 325
- Roll dough into 1 inch balls, place on a parchment lined baking sheet, and refrigerate for 20 minutes
- Roll in granulated sugar
- Bake 10-12 minutes, until the surfaces crack slightly
- 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
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