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    Chewy Chocolate Gingerbread Cookies


    Source of Recipe


    I Dunno4 Recipes - Delphi

    List of Ingredients




    7 oz. semisweet chocolate chips
    1 1/2 c. + 1 tsp. all-purpose flour
    1 1/4 tsp. ground ginger
    1 tsp. ground cinnamon
    1/4 tsp. ground cloves
    1/4 tsp. ground nutmeg
    1 tbsp. cocoa powder
    1 stick unsalted butter, softened
    1 tbsp. freshly grated ginger
    1/2 c. dark brown sugar, firmly packed
    1/4 c. unsulfured molasses
    1 tsp. baking soda
    1 1/2 tsp. boiling water
    1/4 c. granulated sugar

    Recipe



    In a medium-sized bowl, sift together flour, ground ginger, cinnamon, cloves, nutmeg and cocoa powder. Set aside.

    Beat butter and grated ginger until whitened. Add brown sugar; beat until combined. Add molasses; beat until combined.

    In a small bowl, dissolve baking soda in boiling water. Beat half of flour mixture into butter mixture. Beat in baking soda mixture, then remaining half of flour mixture. Mix in chocolate chips. Turn out onto plastic wrap.

    Pat out dough to 1 in. thick. Refrigerate until firm (2 hours or more.)

    Heat oven to 325°F. Roll dough into 1 ½ in. balls; place 2 inches apart on baking sheets. Refrigerate 20 minutes. Roll in granulated sugar.

    Bake until the surfaces crack slightly, 11-15 minutes. Let cool 5 minutes, then transfer to wire rack to cool completely.

    YIELD: 2 Dozen


 

 

 

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