I’m really excited about these cookies. I can see why Martha Stewart choose them for the cover of her baking book, Cookies. I think it might be safe to say these are the best cookies I’ve ever made, and eaten. I also think its safe to say these would make a great addition to any holiday dessert table and would be great to give to friends (if there’s any left).
These cookies are sweet with the perfect amount of spicy warmth. A lot of cookies, especially packaged ones, are almost disgustingly sugary. These chewy chocolate gingerbread cookies, however, have a much more complex depth of flavor. The texture is perfect: ooey gooey and chewy. And can I just say that chocolate chunks are so much better than chips? The sugar coating adds a nice crunchy sweetness and makes these cookies just look like Christmas. I can already tell I’ll make these cookies for winters to come. If you’re worries about serving these to children, don’t! They’re sweet and chocolaty enough for them too.
If you’re considering making these, be forewarned that the prep-time is a little extensive. After making the dough it needs to chill for 2 hours or overnight and then after you roll the dough into balls it needs to chill for an additional 20 minutes. I skimped a little on the chilling time because I was working on a schedule so I’m guessing that’s why my cookies didn’t spread out as much as Martha’s, but nonetheless, they were delicious. Another plus about the cookies, they keep very well. The recipe says they are best eaten the day they’re made but its been 3 days since I made these and they are still chewy.
Chewy Chocolate Gingerbread Cookies
Yield: 2 dozen
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 freshly grated nutmeg
1 tablespoon unsweetened Dutch-process cocoa powder
1/4 pound (1 stick) unsalted butter, room temperature
1 tablespoon freshly grated peeled ginger
1/2 cup packed dark brown sugar
1/2 cup unsulfured molasses
1 teaspoon baking soda
1 1/2 teaspoons boiling water
7 ounces best-quality semi-sweet chocolate, cut into 1/4-inch chunks
1/4 cup granulated sugar
1. Line two baking sheets with parchment paper
2. In a 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 fresh ginger on medium speed until lightened, about 4 minutes. Add brown sugar; beat until combined. Add molasses; beat until combined.
3. In a small bowl, dissolve baking soda in 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 onto plastic wrap. Pat out to a 1-inch thickness; seal with wrap. Refrigerate until firm, 2 hours or overnight.
4. Preheat oven to 325 F. Roll dough into 1 1/2-inch balls; place 2 inches apart on prepared baking sheets. Chill 20 minutes. Roll in granulated sugar. Bake until surfaces just begin to crack, 10 to 12 minutes, rotating halfway through. Let cool 5 minutes. Transfer to a wire rack and cool completely. Cookies are best the day they are made, but can be stored in airtight containers at room temperature up to 5 days.