CHOCOLATE GINGERBREAD COOKIES RECIPES
CHEWY CHOCOLATE-GINGERBREAD COOKIES RECIPE | MARTHA STEWART
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
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.
CHOCOLATE GINGERBREAD COOKIES RECIPE | ALLRECIPES
Very good, and not too hard to make.
Provided by Anna McMurren
Categories Gingerbread Cookies
Yield 3 dozen
Number Of Ingredients 11
Steps:
- Combine butter or margarine, molasses, and unsweetened chocolate in the top of a double boiler. Heat until chocolate melts. Stir until smooth.
- Sift together flour, 2/3 cup sugar, baking powder, baking soda, ginger, and salt. Stir in melted chocolate mixture and milk. Mix well. Chill until firm.
- Roll dough into 1 inch balls. Roll balls in sugar. Place on an ungreased cookie sheet.
- Bake at 375 degrees F ( 190 degrees C) for about 10 minutes.
Nutrition Facts : Calories 195.6 calories, CarbohydrateContent 32.4 g, CholesterolContent 13.8 mg, FatContent 7 g, FiberContent 1 g, ProteinContent 2.4 g, SaturatedFatContent 4.3 g, SodiumContent 136.6 mg, SugarContent 16.4 g
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