This time of year I love to make gingerbread. I love the way it smells, and love the way the spices all blend together to make something magical. I was looking for something to make that my daughter could bring to her book club. The only problem was that it had to be frozen – so gingerbread in my mind was not an ideal option – although for some reason I was stuck on it. So – I naturally started thinking cookies since they freeze rather well – and combed through my favorite cookie book by Martha Stewart. I immediately looked up gingerbread, and this is what I found. They seemed perfect – and with the chocolate chips, it would take gingerbread to a different level.
The cookies were fabulous. She said they were a big hit at book club – which was good news for me. I loved how they tasted with the chocolate chips (yes, I happened to sneak one before I froze them), and how the outside of the cookies sparkled with sugar granules. She also said that you would never have known they were frozen – also a plus. This holiday season, try some chocolate with your gingerbread – I think you will be happy you did!
- 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 unsweetened Dutch-process cocoa powder
- 8 tablespoons (1 stick) unsalted butter
- 1 tablespoon freshly grated ginger
- 1/2 cup dark-brown sugar, packed
- 1/4 cup unsulfured molasses
- 1 teaspoon baking soda
- 1/4 cup granulated 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 the bowl of an electric mixer, fitted with the paddle attachment, 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 degrees. Roll dough into 1 1/2- inch balls; place 2 inches apart on baking sheets. Refrigerate 20 minutes. Roll in granulated sugar. Bake until the surfaces crack slightly, 10 to 12 minutes. Let cool 5 minutes; transfer to a wire rack to cool completely.
Makes 2 dozen
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