Friday, November 13, 2009

Recipe Fridays!

Chewy Chocolate Gingerbread Cookies
from Martha Stewart

As it gets on towards the holidays, I start craving gingerbread (only natural, given the name, I suppose!). I'm looking forward to the spicy sweet smell drifting through the house . . .

Makes 2 dozen

* 7 ounces best-quality semisweet chocolate
* 1 1/2 cups plus 1 tablespoon all-purpose flour
* 1 1/4 teaspoons ground ginger
* 1 teaspoon ground cinnamon
* 1/4 teaspoon ground cloves
* 1/4 teaspoon ground nutmeg
* 1 tablespoon cocoa powder
* 8 tablespoons (1 stick) unsalted butter
* 1 tablespoon freshly grated ginger
* 1/2 cup dark-brown sugar, packed
* 1/2 cup unsulfured molasses
* 1 teaspoon baking soda
* 1/4 cup granulated sugar


1. Line two baking sheets with parchment. Chop chocolate into 1/4-inch chunks; set aside. In a medium bowl, sift together flour, ground ginger, cinnamon, cloves, nutmeg, and cocoa.
2. In the bowl of an electric mixer, fitted with the paddle attachment, beat butter and grated ginger until whitened, about 4 minutes. Add brown sugar; beat until combined. Add molasses; beat until combined.
3. 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; turn out onto a piece of plastic wrap. Pat dough out to about 1 inch thick; seal with wrap; refrigerate until firm, 2 hours or more.
4. Heat oven to 325 degrees. Roll dough into 1 1/2- inch balls; place 2 inches apart on baking sheets. Refrigerate 20 minutes. Roll in granulated sugar. Bake until the surfaces crack slightly, 10 to 12 minutes. Let cool 5 minutes; transfer to a wire rack to cool completely.


Anonymous said...

Chocolate AND Ginger - oh my!!!

Kimba said...

How often do you bake? Have you tried all of the recipes you post?
Just curious.

Ginger said...

I've probably tried 3/4 of them, and the others are waiting for the chance to be made! I usually bake once every two weeks or so, but that will be changing very soon, as Ninja Baker gets started . . .