It’s for chewy chocolate gingerbread cookies, from the Queen of Cookies herself, Martha Stewart.
I was down to the wire yesterday putting teacher gifts together when this recipe landed in my inbox. I didn’t get a chance to mix them up until late last night so I cut some corners in the method. (Chill dough for 2 hours? Nix. Form into balls and refrigerate for 20 minutes? Nix). It was 10:00 pm when the flour hit the bowl so as soon as everything was combined they went in the oven. I even managed to stay awake long enough to dip them in melted chocolate.
Sparkly Chocolate ginger cookies
Slightly adapted from www.marthastewart.com
- ½ cup chocolate chips (the darker the better)
- 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 Tbsp unsweetened cocoa powder
- ½ cup butter
- 1 Tbsp freshly grated ginger
- 1/2 cup dark-brown sugar, packed
- 1/2 cup Grandma Fancy Molasses
- 1 tsp baking soda 1/2 cup granulated sugar (for rolling)
- 1 cup white chocolate chips, melted (for dipping)
- Line two baking sheets with parchment.
- In a medium bowl, sift together flour, ground ginger, cinnamon, cloves, nutmeg, and cocoa.
- In another bowl beat butter and grated ginger.
- 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
- Chill if you have time
- Roll dough into 1 1/2- inch balls; roll in granulated sugar.
- Bake at 325 F until the surfaces crack slightly, 10 to 12 minutes.
- Cool and dip in melted chocolate.
Makes about 3 dozen