I love ginger cookies and the spicier the better. It's one of those things I look forward to when December comes around.
However, this time, I decided to move away from my usual ginger cookie and try these instead - Chewy Chocolate Gingerbread Cookies.
I'm sure you've heard of these cookies, seen them on numerous blogs, and read countless rave reviews on them. Well, let me add my voice to all the others - these cookies are a definite must on your cookie platters. They're spicy, chocolatey, and when you bite into them, your teeth encounter a wonderful resistance from the sugar coating before plunging into the chewy depths within.
They're different from normal ginger cookies due to the addition of cocoa powder and chocolate chips.
The cocoa powder adds a subtle chocolate flavor to the cookies and won't overpower the spiciness factor.
Then, you have all those wonderful chocolate chips scattered here and there, their flavor blending quite well with the ginger.
These cookies also have the addition of grated fresh ginger. I was worried about all the little fibers from the ginger, but do not fret, they somehow disappear and you won't even notice them.
I do recommend, however, that you let these cookies sit for at least a day before you eat them. I know, it's hard to wait that long. But waiting a day will significantly change your tastebuds' reaction to these cookies from a "meh" to a "WOW." The spices will become more pronounced and you'll be able to taste all that these cookies have to offer. Trust me, they'll still be nice and chewy the next day. What else can I say except, "Martha Stewart, you sure know your Christmas cookies."
Chewy Chocolate Gingerbread Cookies (adapted from Martha Stewart)
7 oz. best-quality semisweet chocolate (I used 1 c. chocolate chips)
1 1/2 c. + 1 Tbsp. all-purpose flour
1 1/4 tsp. ground ginger
1 tsp. cinnamon
1/4 tsp. ground cloves
1/4 tsp. ground nutmeg
1 Tbsp. cocoa powder
1/2 c. unsalted butter (I used margarine)
1 Tbsp. freshly grated ginger
1/2 c. dark-brown sugar, packed
1/2 c. unsulfured molasses
1 tsp. baking soda
1/4 c. granulated sugar (for sprinkling)
Chop chocolate into 1/4" chunks; set aside. In a medium bowl, sift together flour, ground ginger, cinnamon, cloves, nutmeg, and cocoa.
Cream the butter and grated ginger. Add the brown sugar and beat until combined. Add molasses; beat until combined.
In a small bowl, dissolve baking soda in 1 1/2 tsp. boiling water. Stir into the butter mixture. Add the flour mixture. Cover the bowl with plastic wrap and chill until firm, at least 2 hours.
Preheat oven to 325F. Roll the dough into balls, roll the balls in the 1/4 c. sugar, and place on a lined baking sheet. Bake about 18 min. until surfaces crack slightly.
- Martha Stewart's website says that you should chill the balls of dough before rolling them in sugar. I skipped this step and it didn't seem to affect the cookies at all.
- I also flattened mine slightly since I noticed that I had baking globes instead of round cookies in my oven.
- Somehow or other, I also made a mistake and only added 1/4 c. molasses instead of 1/2 cup, and yet the cookies are still delicious and soft. So, I guess this recipe is a little forgiving, though I'll now have to go and try it as it's written to see if that really does make a difference.
Week 4 Twelve Weeks of Christmas: