December 22, 2010

Chocolate Gingerbread Cookies


I want to introduce you to these.  They sure don't look or sound like much, but are they ever good!?  Chocolate Gingerbread cookies.  Not really anything to the name, but they are my favourite thing I've made this season.  I made them on a whim, for a night of wine and cheese, ha! they've got nothing to do with wine or cheese, but we gobbled them none the less.


They are chewy, a huge plus in any cookie and very complex.  They are spicy with ginger and dark with a tiny bit of crunch all around the outside from the sugar.  They feel so decadent, but I can't. stop. eating.

Chocolate Gingerbread Cookies


I found these here.


1 heaping cup of semisweet chocolate chunks, chopped
180 g (1 1/2 c) ap flour
1 1/2 tsp ground ginger
1 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp allspice
1 tbsp cocoa powder
125 g (1/2 c) butter
100 g (1/2 c packed) brown sugar
1/2 c molasses
1 tsp baking soda
1 1/2 tsp boiling water
granulated sugar, for rolling

Cover a baking sheet with a silpat or parchment.  In a medium bowl sift flour, ginger, cinnamon, nutmeg, allspice and cocoa.  Set some water on the stove to boil.

In a mixing bowl cream butter on medium-high speed for three minutes until it is white and very creamy.  Add brown sugar mixing until combined.  Pour in molasses and combine.

In a small bowl mix together baking soda and boiling water.  First beat in half of the flour mix, then all of the baking soda/water mix and then the remainder of the flour mix.  Mix in chocolate chips (Batter will be very stiff) and dump out onto a piece of plastic wrap.  Pat into a one inch thick rectangle, cover with plastic wrap and refrigerate until firm, at least two hours.


Heat oven to 325 degrees.  Cut dough into 24 equal pieces.  Roll each piece into a ball and coat in sugar.  I would place no more than 8 per cookie sheet, they spread a lot.  Place extra cookies in the fridge to chill while waiting for their turn to bake.  Bake for 14-16 minutes until the tops crack slightly.  Cool on the sheet for five minutes and then move to a cooling rack.

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