Friday, December 16, 2011

Serving Up {Cookies}: Chewy Chocolate Gingerbread Cookies

Over the past two weeks I have shared some of my favorite cookie recipes - those that I have taken to my annual cookie exchange that I participated in when I used to live in Las Vegas.  Today's recipe is the recipe that never was...had we not moved last year, this would have been the cookie that I would have taken to last years exchange.  I LOVE chewy gingerbread cookies!  Leave it to Martha to add chocolate to a favorite and  make it that much more irresistible!

One of my favorite ways to dress up a cookie is to drizzle melted chocolate over the top of it, or to dip half of the cookie into melted chocolate. Here is this cookie done both ways...

I saw this darling idea on Pinterest (I never should have logged on!).  They used peanut butter cookies, but I immediately thought of this recipe to use to make these darling reindeer cookies with the kids.

(recipe from Martha Stewart)

7 ounces semisweet chocolate (or chocolate chips)
1 1/2 cups plus 1 tablespoon flour
1 1/4 tsp. ground ginger
1 tsp. ground cinnamon
1/4 tsp. ground cloves
1/4 tsp. ground nutmeg
1 Tbs. unsweetened Dutch-process cocoa powder
8 Tbs. (1 stick) unsalted butter
1 Tbs. freshly grated ginger
1/2 cup dark-brown sugar, packed
1/4 cup unsulfured molasses
1 tsp. baking soda
1/4 cup granulated sugar

Line two baking sheets with parchment. Chop chocolate into 1/4-inch chunks; set aside. In a medium bowl, sift together flour, ground ginger, cinnamon, cloves, nutmeg, and cocoa.
In the bowl of an electric mixer, fitted with the paddle attachment, 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 1 1/2 teaspoons 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 to about 1 inch thick; seal with wrap; refrigerate until firm, 2 hours or more.
Heat oven to 325 degrees. Roll dough into 1 1/2- inch balls; place 2 inches apart on baking sheets. Refrigerate 20 minutes. Roll in granulated sugar. Bake until the surfaces crack slightly, 10 to 12 minutes. Let cool 5 minutes; transfer to a wire rack to cool completely.

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