February 12, 2010
I love these cookies! I LOVE THESE COOKIES! If you’re going to make any cookies any time soon, make it these ones.
They have an amazing bite of ginger, coming from both the ground and fresh ginger that’s grated into them. They’re bright with cinnamon, have a delicate touch of cocoa, and the occasional chunk of milk chocolate. Ginger and chocolate, it’s a stunning combo in these cookies. They are the softest, chewiest cookies and just fall apart in your mouth. The granulated sugar they’re rolled in give a slight crisp to the outside, but the inside, especially when warm, is a gooey, tender, sweet cookie that is as delicious as any gingerbread cookie I’ve had.
These can be considered the perfect cookie. They’re definitely ideal for the holiday season, great to have during any cold, winter month and would probably be just as great in the summer.
I wanted to make sure I captured their photogenic nature, so ended up taking two sets of photos on different days. I found it interesting how different they looked with a different background and light, so even though this post probably doesn’t look very consistent, I’m going to include both anyway. I like how one shows the nice, gingerbreadesque colours, and how the others really demonstrate the texture of the cookies. Like Brownies for Dinner did, I upped the molasses from 1/4 cup to 1/2 cup and though it was the right choice.
Chewy Chocolate Gingerbread Cookies
adapted from Martha Stewart
7 ounces best-quality semisweet chocolate (I used milk chocolate and loved its sweetness in this cookie)
1 1/2 cups plus 1 tablespoon all-purpose flour
1 1/4 teaspoons ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1 tablespoon cocoa powder
8 tablespoons (1 stick) unsalted butter
1 tablespoon freshly grated ginger
1/2 cup dark-brown sugar, packed
1/2 cup unsulfured molasses
1 teaspoon baking soda
1/4 cup granulated sugar
1. 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.
2. 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.
3. 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.
4. 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.