CHEWY CHOCOLATE GINGERBREAD COOKIES
Source of Recipe
Martha Stewart
Recipe Introduction
For any one who likes both ginger and chocolate this recipe is a real treasure. Try it once and you are hooked! A Five gold stars cookie!
List of Ingredients
* Exported from MasterCook *
CHEWY CHOCOLATE GINGERBREAD COOKIES
Recipe By : Martha Stewart
Serving Size : 36 Preparation Time :0:00
Categories : Martha Stewart
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
7 ounces best-quality semisweet chocolate
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 1/4 teaspoons ground ginger
1 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1 tablespoon cocoa powder
8 tablespoons unsalted butter (1 stick) -- room temperature
1 tablespoon freshly grated ginger
1/2 cup dark-brown sugar -- packed
1/4 cup unsulfured molasses
1/4 cup granulated sugar -- for rolling cook
-- for rolling cook
1. Line 2 baking sheets with Silpats (French baking mats, see Sources), and set aside.
Chop chocolate into 1/4-inch chunks; set aside.
In a medium bowl, sift together flour, baking soda, ground ginger, cinnamon, cloves, nutmeg and cocoa.
2. In the bowl of an electric mixer fitted with the paddle attachment, cream grated ginger and butter until light and fluffy, about 4 minutes. Add brown sugar; beat until combined. Add molasses; beat until combined.
3. Add the flour mixture in batches until fully incorporated. Mix in chocolate, cover with plastic wrap; refrigerate until firm, 2 hours or more.
4. Heat oven to 325 degrees. Place the sugar in a pie plate. Using a 1-ounce
ice-cream scoop, scoop the dough into the bowl of sugar. Roll each ball of dough in sugar. Bake until surface cracks slightly, 13 to 15 minutes; let cool 5 minutes; transfer to a wire rack to cool completely.
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NOTES : Baked Christmas 2001...WONDERFUL! Watch bottoms...choc seeps thru and can scorch.
Recipe
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