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Chocolate and gingerbread
are a great combination...
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1½ cups + 1
Tbs. |
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flour |
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1 Tbs |
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unsweetened
Dutch-process cocoa powder |
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1¼ tsp |
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ground
ginger |
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1 tsp |
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ground
cinnamon |
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¼ tsp |
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ground
cloves |
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¼ tsp |
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ground
nutmeg |
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½ cup |
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(1 stick)
unsalted butter, softened |
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1 Tbs |
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grated
peeled fresh ginger |
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½ cup |
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packed dark
brown sugar |
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¼ cup |
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unsulfured
molasses |
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1 tsp |
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baking soda
dissolved in 1½ teaspoon boiling water |
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7 ounces |
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best-quality
semi-sweet chocolate, cut into ¼-inch pieces |
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¼ cup |
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granulated
sugar |
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1 |
Sift flour, cocoa
powder, ground ginger, cinnamon, cloves and nutmeg into
a medium bowl; set aside. |
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2 |
Put butter and
grated ginger into the bowl of an electric mixer fitted
with the paddle attachment. Mix on medium speed until
lightened, about 4 minutes. Add brown sugar; mix until
combined. Add molasses; mix until combined. |
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3 |
Mix in flour mixture
in 2 batches, alternating with the baking soda mixture.
Mix in chocolate. Transfer dough to a piece of plastic
wrap. Pat dough to about 1-inch thick; wrap in plastic.
Refrigerate until firm, about 2 hours (or overnight). |
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4 |
Preheat oven to
325°F. Line 2 baking sheets with parchment paper. Roll
dough into 1½-inch balls; space 2 inches apart on baking
sheets. Refrigerate 20 minutes. |
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5 |
Roll balls in
granulated sugar. Bake until surfaces crack slightly,
10-12 minutes. Let cool on sheets 5 minutes. Transfer to
wire rack, and let cool completely. |
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Yield: 2 dozen |
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Cooking Tips |
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*Cookies are best the day
they are made, but can be stored in airtight containers at room
temperature up to 5 days. |
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Recipe Source |
| Martha
Stewart Living |
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