On the 9th Day of December, Peanut got a new toy… the Abominable Snowman!!!
Today’s cookie is a super easy Chewy Chocolate Gingerbread Cookie from my go-to cookbook: Martha Stewart Cookies.
Just to forewarn the baking soda is dissolved in water and added to the dough after half of the flour mixture is added. A little bit different than most drop cookies. Other than that, it’s very straight forward.
Mix together the spices and flour in a small bowl to start.
Beat together the fresh ginger and butter than add the brown sugar and molasses.
Dissolve the baking soda in bowling water. Add half the flour mixture, then the baking soda, then the rest of the flour and chocolate chips.
Turn out dough onto a sheet of plastic wrap and press to about an inch thick. Wrap and set in the fridge or freezer to chill.
When ready to bake, unwrap dough onto a cutting board and cut into 1 inch cubes.
Roll into balls and in granulated sugar. Bake 10-12 minutes until the cookies start to crack.
Chewy Chocolate Gingerbread Cookies
From Martha Stewart Cookies.
1 1/2 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 stick unsalted butter, room temp
1 tablespoon freshly grated, peeled ginger
1/2 cup dark brown sugar
1/2 cup molasses
1 teaspoon baking soda
1 1/2 teaspoon boiling water
7 ounces semi-sweet chocolate chips
1/4 cup granulated sugar
Line two baking sheets with parchment paper.
In a bowl, whisk together the flour, ground ginger, cinnamon, cloves, nutmeg, and cocoa. In an electric mixer, beat together the butter and fresh ginger until light and fluffy. Add the brown sugar, beat until combined and then the molasses.
In a small bowl, dissolve baking soda in boiling water. Beat half the flour mixture into the butter mixture. Add the baking soda mixture and then the remaining flour. Mix in chocolate then turn out onto plastic wrap.
Pat into a 1 inch thickness, cover with wrap and refrigerate until firm (overnight or a couple hours).
When ready to bake, preheat oven to 325 degrees. Roll dough into 1 1/2 inch balls and roll in granulated sugar. Stick in the fridge for about 15 minutes and then straight into the oven until the surface begins to crack about 10 to 12 minutes.