Chocolate Gingerbread Cookies

author: diantha

created: 2004-07-21 18:34:47



A boyfriend reverently told me these were the best cookies he had ever eaten in his entire life. Thanks, Martha Stewart! See you in jail!


Makes about 2 dozen 7 oz best quality bittersweet chocolate 1 ½ c. plus 1 tablespoon all purpose flour 1 ¼ tsp ground ginger ¼ tsp ground cloves ¼ tsp ground nutmeg 1 tablespoon cocoa powder 8 tablespoons (I stick) unsalted butter 1 tablespoon freshly grated ginger ½ c. dark-brown sugar, packed ½ c unsulfured molasses 1 tsp. baking soda ¼ c granulated (white) 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 a mixer if you have it, but by hand otherwise, 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°. Roll dough into 1 1/2- inch balls; place 2 inches apart on baking sheets. Refrigerate 20 minutes. Roll in granulated sugar and press slightly flat. Bake until the surfaces crack slightly, 10 to 12 minutes. Let cool 5 minutes; transfer to a wire rack to cool completely.