I live with the Cookie Monster. I make a fresh batch every couple of weeks. He keeps them in the freezer and doles them out one by one until the supply is gone. Sometimes, I even get one.
The other day, I had several cookbooks out on the table and, as he passed though the room, he quickly pointed to a book and said, “Hey, when are you going to make these? The cookie he was referring to is on the cover of Martha Stewart’s Cookies. Never, I thought and here’s why. They are chocolate. And double chocolate no less. When did he start liking chocolate?
I too am not a huge chocolate fan but welcome the excuse to bake anything. And guess what? This cookie is incredible. Soft, dark, chewy, surprising and wonderful. A perfect balance of chocolate and ginger, two bold usually stand-alone flavors.
You need to try these.
Chewy Chocolate Gingerbread 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
- 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.
Makes 2 dozen.