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Shop by Category Recipe of the Month
Chocolate Gingerbread Cookies
makes 2 dozen
1 1/2 cups +1 Tblsp. all purpose flour
1 1/4 tsps. ground ginger
1 tsp. ground cinnamon
1/4 tsp. ground cloves
1/4 tsp. ground nutmeg
1 Tblsp. cocoa powder
1/4 lb (1 stick) unsalted butter, room temperature
1 Tblsp. freshly grated peeled ginger
1/2 cup packed dark brown sugar
1/2 cup unsulfured molasses
1 tsp. baking soda
1 1/2 tsp. boiling water
7 ozs. best quality semisweet chocolate, in 1/4 inch chunks
1/4 cup granulated sugar
1. Line two baking sheets with parchment. In a medium bowl, sift together flour, ginger, cinnamon, cloves, nutmeg, and cocoa. In mixing bowl beat butter and ginger on medium speed until lightened, about 4 minutes. Add brown sugar, beat until combined. Add molasses; beat until combined.
2. 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 onto plastic wrap. Pat out to a 1-inch thickness; seal with wrap. Refrigerate until firm, 2 hours or overnight.
3. Preheat oven to 325°. Roll dough into 1 1/2 inch balls; place 2 inches apart on baking sheets. Chill 20 minutes. Roll in granulated sugar. Bake until surfaces begin to crack, 10 to 12 minutes, rotating halfway through. Let cool 5 minutes. Transfer to wire rack, and cool completely.
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