Last weekend was spent doing practically nothing but baking. I made some new things, and I made some favorite things. I also made something that was probably the most fun, if not a bit time-consuming that you'll see later, sort of a flashback to the past. So the next few posts will be the recipes I made.
One of my favorite cookies to make during cooler weather is anything spicy, anything with warm flavors. You can't get much warmer or spicier than the combination of ginger and chocolate together. These cookies have a great ginger flavor thanks to both ground ginger and fresh ginger, as well as a few other spices to subtly boost the flavor. Molasses and brown sugar make the cookie chewy, and the chunks of chocolate are a great contrasting texture and flavor.
As good as these were, though, and call me crazy if you must, I wonder what they would be like with a bit of espresso powder mixed in. Or, better yet, finely ground coffee beans added to the sugar you roll the cookies in. How awesome is that!
If you can't tell already, I highly recommend everyone making these cookies. Super simple, the dough can be made ahead of time, and you'll be rewarded with pretty, crackly, sugar-topped cookies.
Recipe after the jump.
chewy chocolate gingerbread cookies
Recipe from Martha Stewart
makes about 2 dozen cookies
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
1/4 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.
- 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.
- 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.
- 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.