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Chewy Chocolate Chip-Gingerbread Cookies




Source of Recipe


PeTA.org


List of Ingredients




1 1/2 cups plus 1 Tbsp. all-purpose flour
1 1/4 tsp. ground ginger
1 tsp. cinnamon
1/4 tsp. cloves
1/4 tsp. nutmeg
1 Tbsp. cocoa powder
8 Tbsp. (1 stick) margarine, softened
1 Tbsp. freshly grated ginger root
1/2 cup dark brown sugar, packed
1/4 cup molasses
1 tsp. baking soda dissolved in 1 1/2 tsp. boiling water
1 cup plus 3 Tbsp. semisweet chocolate chips
1/4 cup granulated sugar



Recipe



In a medium bowl, whisk together the flour, ground ginger, cinnamon, cloves, nutmeg, and cocoa. Set aside.
With an electric mixer, beat together the margarine and grated ginger root until well blended, about 4 minutes. Add the brown sugar and beat until combined. Add the molasses, and beat well. Beat half of the flour mixture into the margarine mixture. Beat in the baking soda mixture, then the rest of the flour mixture. Stir in the chocolate chips. Chill, covered, for about one hour.

Preheat the oven to 325°F. Roll the dough into 1 1/2-inch balls, then roll each ball in the granulated sugar. Place on baking sheets lined with parchment paper, about 2 inches apart. Bake until the surfaces crack slightly, about 13 to 15 minutes. Let cool for 5 minutes, then transfer to a wire rack to cool completely.

Makes about 2 dozen cookies.