Day 11: Originally today’s cookie was supposed to be gingerbread men. Cute and classic. But as it turns out, those are a lot of work. And I’m really not artistic (or patient) enough to decorate them so that they look nice. So I went with the next best thing – a new recipe I found online for chewy chocolate gingerbread cookies. Combining chocolate and gingerbread flavors sounded wonderful to me.
The verdict? They’re great. They’re unique and fun, and Mike really likes them. He rated them a 3.75, but then came into the kitchen specifically to tell me “you know, I really like those cookies.” He’s not a big gingerbread fan, so I think that makes these a big success. If you’re looking for something a little different than traditional gingerbread men, try these, and let me know what you think. The only thing I’m not sure about is why mine turned out kind of thin and flat. The other pictures I’ve seen are puffy and thick. Has anybody made these before, and can you offer me any advice?
Chewy Chocolate Gingerbread Cookies
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 dark-brown sugar, packed
1/2 cup unsulfured molasses
1 teaspoon baking soda
1/4 cup granulated sugar
Line two baking sheets with parchment paper. 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.
from Martha Stewart