CHOCOLATE COVERED GINGERBREAD COOKIES RECIPES

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CHEWY CHOCOLATE-GINGERBREAD COOKIES RECIPE | MARTHA STEWART



Chewy Chocolate-Gingerbread Cookies Recipe | Martha Stewart image

A combination of fresh and ground ginger, molasses, and chunks of semisweet chocolate makes the cookies sophisticated enough for adults but chocolaty enough for children.

Provided by Martha Stewart

Categories     Cookie Recipes

Yield Makes 2 dozen

Number Of Ingredients 14

1 1/2 cups plus 1 tablespoon unbleached 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
1 stick (1/2 cup) unsalted butter, room temperature
1 tablespoon grated peeled fresh ginger
1/2 cup dark-brown sugar, packed
1/4 cup unsulfured molasses
1 teaspoon baking soda
1 1/2 teaspoons boiling water
7 ounces best-quality semisweet chocolate, cut into 1/4-inch chunks
1/4 cup granulated sugar

Steps:

  • Line two baking sheets with parchment. 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 lightened, about 4 minutes. Add brown sugar; beat until combined. Add molasses; beat until combined.
  • In a small bowl, dissolve baking soda in 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 overnight.
  • Heat oven to 325 degrees. Roll dough into 1 1/2- inch balls; place 2 inches apart on prepared baking sheets. Refrigerate 20 minutes. Roll in granulated sugar. Bake until the surfaces crack slightly, 10 to 12 minutes, rotating halfway through. Let cool on sheets 5 minutes, then transfer cookies to a wire rack and let cool completely. Cookies are best the day they are made but can be stored in an airtight container at room temperature up to 5 days.

WHITE CHOCOLATE DIPPED GINGERBREAD COOKIES RECIPE - FOOD.COM



White Chocolate Dipped Gingerbread Cookies Recipe - Food.com image

I love this cookie. It's a decadent gingerbread cookie with a hint of orange, dipped in divine white chocolate. Use your favorite cookie cutter for a delicious and beautiful treat. Number of cookies will depend on size/shape of your cookie cutters. Cook/prep time does not include 2 hour chill time.

Total Time 42 minutes

Prep Time 30 minutes

Cook Time 12 minutes

Yield 3 dozen

Number Of Ingredients 16

2 tablespoons dark molasses
1 tablespoon water
1 large egg
3 1/4 cups all-purpose flour
1 cup dark brown sugar
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 tablespoons dried orange peel
2 teaspoons ground cinnamon
1 tablespoon ground ginger
1/2 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1/4 teaspoon ground allspice
1 cup cold unsalted butter, cut into 1-inch pieces
1/2 cup solid shortening
2 (6 ounce) boxes white chocolate baking squares

Steps:

  • Whisk molasses, water and egg in a small bowl; set aside.
  • With an electric mixer, mix flour, sugar, baking soda, salt, orange peel, cinnamon, ginger, cloves, nutmeg and allspice in large mixing bowl.
  • Cut in butter using a pastry blender or 2 knives until the mixture resembles coarse meal.
  • Pour molasses mixture over flour; beat with mixer until dough forms.
  • Turn out on lightly floured surface. Knead 5 to 7 minutes.
  • Transfer dough to bowl; cover. Chill a minimum of 2 hours.
  • Preheat oven to 350 degrees.
  • Roll dough between 2 sheets of waxed paper to 1/8-inch thickness.
  • Cut with cookie cutters.
  • Place on baking sheets; bake for 10 to 12 minutes. Cool.
  • Melt shortening and white baking chocolate in heavy saucepan over medium heat. Dip half of each cookie in chocolate.
  • Place on cooling racks or wax paper to let chocolate harden.

Nutrition Facts : Calories 2305.1, FatContent 135.1, SaturatedFatContent 70.3, CholesterolContent 248.5, SodiumContent 971.2, CarbohydrateContent 256.4, FiberContent 5.6, SugarContent 146, ProteinContent 23.8

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My mother Esther created this recipe, and I've been making the cookies in her honor every Christmas since then. People can't get enough of the molasses and chocolate flavor combination.—Karen Sue Garback-Pristera, Albany, New York
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