Top

Tristan’s Favorite: Chewy Chocolate Gingerbread Cookies

Sensenbrenner Primary Care / Uncategorized  / Tristan’s Favorite: Chewy Chocolate Gingerbread Cookies

Tristan’s Favorite: Chewy Chocolate Gingerbread Cookies

Makes 2 dozen.

Ingredients

  • 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 packed dark-brown sugar
  • 1/4 cup unsulfured molasses
  • 1 teaspoon baking soda
  • 1 1/2 teaspoons boiling water 
  • 1/4 cup granulated sugar

Directions

  1. 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.
  2. In the bowl of an electric mixer, beat the butter and grated ginger until whitened, about 4 minutes. Add the brown sugar, and beat until combined. Add molasses, and beat until combined.
  3. In a small bowl, dissolve the baking soda in boiling water. Beat half of the flour mixture into the butter mixture. Beat in the baking-soda mixture, then the remaining half of the flour mixture. Mix in the choco late, and turn out onto a piece of plastic wrap. Pat the dough out to about 1 inch thick; seal with plastic wrap, and refrigerate until firm, 2 hours or more.
  4. Heat oven to 325. Roll the dough into 17-inch balls, and place, 2 inches apart, on baking sheets. Refrigerate 20 minutes. Roll the balls in granulated sugar. Bake until the surfaces crack slightly, 13 to 15 minutes; let cool 5 minutes; transfer to a wire rack to cool completely.
Share
Alyssa

No Comments

Sorry, the comment form is closed at this time.

Subscribe!

In observance of the Thanksgiving holiday, Sensenbrenner Primary Care will be closed Thursday and Friday, Nov 24th & 25th. See you all again on Monday, Nov 28th!

X