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- 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 (I used Hersheyâs Dark Chocolate Cocoa Power⦠what can I say? Go dark chocolate or go home.)
- 1 tablespoon freshly grated peeled ginger
- 1/2 cup packed dark brown sugar
- 1/2 cup unsulfered molasses (I used blackstrap unsulfered)
- 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 (I rolled mine in some powdered sugar, next time I make these I might try raw sugar)
View Full Recipe at The Ginger Cook
!!%20%20I%20made%20these%20cookies%20for%20them%20Thursday%20night%20when%20they%20were%20down%20at%20The%20Cabin.%20%20Everyone%20freaked%20out%20over%20how%20good%20they%20were.%20%20Nate%20said,%20%E2%80%9CWhat%20are%20these%20delicious%20globs%20of%20gooey-ness%20in%20the%20cookies?%E2%80%9D%20(the%20chocolate%20chunks),%20Megan%20declared%20that%20these%20are%20now%20her%20favorite%20cookies,%20&%20I%20think%20the%20true%20proof%20of%20their%20deliciousness%20is%20that%20fact%20that%20they%20were%20all%20eaten%20in%20less%20than%20an%20hour.%3C/p%3E%3Cp%3EWhat%20I%20really%20like%20about%20these%20cookies%20is%20that%20the%20chocolate%20chunks%20go%20well%20with%20the%20texture%20&%20flavor%20of%20the%20chewy%20gingerbread.%20%20If%20you%20must,%20you%20can%20use%20chocolate%20chips,%20but%20chocolate%20chunks%20melt%20&%20%E2%80%98reform%E2%80%99%20differently,%20complimenting%20the%20cookie.%20%20I%20can%20tell%20you%20that%20these%20will%20now%20be%20a%20staple%20in%20my%20holiday%20cookie%20plate.%20%20Also,%20this%20is%20a%20small-ish%20batch%20of%20cookies,%20so%20it's%20very%20easy%20to%20double.%3C/p%3E%3Cp%3EChewy%20Chocolate%20Gingerbread%20Cookies%3C/p%3E%3Cp%3EAdapted%20from%20%E2%80%9CMartha%20Stewart%E2%80%99s%20Cookies%E2%80%9D%3C/p%3E%3Cp%3E(makes%202%20dozen)%3C/p%3E%3Cp%3EIngredients:%3C/p%3E%3Cp%3EDirections:%3C/p%3E%3Cp%3ELine%20two%20baking%20sheets%20with%20parchment%20paper.%3C/p%3E%3Cp%3EIn%20a%20bowl,%20sift%20together%20flour,%20ground%20ginger,%20cinnamon,%20cloves,%20nutmeg,%20and%20cocoa.%20In%20the%20bowl%20of%20an%20electric%20mixer%20fitted%20with%20the%20paddle%20attachment,%20beat%20butter%20and%20fresh%20ginger%20on%20medium%20speed%20until%20lightened,%20about%204%20minutes.%20Add%20brown%20sugar;%20beat%20until%20combined.%20Add%20molasses;%20beat%20until%20combined%3C/p%3E%3Cp%3EIn%20a%20small%20bowl,%20dissolve%20baking%20soda%20in%20boiling%20water.%20Beat%20half%20of%20flour%20mixture%20into%20butter%20mixture.%20Beat%20in%20baking%20soda%20mixture,%20then%20remaining%20half%20of%20flour%20mixture.%20Mix%20in%20chocolate;%20turn%20onto%20plastic%20wrap.%20Pat%20out%20to%20a%201-inch%20thickness;%20seal%20with%20wrap.%20Refrigerate%20until%20firm,%202%20hours%20or%20overnight.%3C/p%3E%3Cp%3EPreheat%20oven%20to%20325%20degrees.%20Roll%20dough%20into%201%201/2-inch%20balls;%20place%202%20inches%20apart%20on%20prepared%20baking%20sheets.%20Chill%2020%20minutes.%20Roll%20in%20powdered%20sugar.%20Bake%20until%20surfaces%20just%20begin%20to%20crack,%2010%20to%2012%20minutes,%20rotating%20halfway%20through.%20Let%20cool%205%20minutes.%20Transfer%20to%20a%20wire%20rack%20and%20cool%20completely.%20Cookies%20are%20best%20the%20day%20they%20are%20made,%20but%20can%20be%20stored%20in%20airtight%20containers%20at%20room%20temperature%20for%20up%20to%205%20days.%3C/p%3E){kind=link}