A few weeks ago, a High Altitude Bakes baker alerted me of this recipe and I thought they sounded divine. It was too late to include them in this year’s Holiday Cookie Book, so I decided I would make them later on, and of course, post about it.
That time has arrived! We awoke to a very snowy landscape this morning, as we’re currently under a winter storm warning. After trudging out to the car and clearing all that snow off, these cookies really hit the spot.
Rich in molasses flavor and accented with ground cinnamon, ground ginger, AND grated fresh ginger, these cookies also have a subtle note of chocolate from cocoa powder. Every other bite or so you’ll get a chunk of chocolate too. Definitely more of an ‘adult’ cookie. I wish my mom were in Colorado because chocolate and ginger is one of her favorite flavor pairings. Add a little grated orange zest in the cookie dough for an even more complex flavor.
Due to their brown color, it’s a little tricky telling when these are done. If you like chewy cookies, take them out a minute or two before you think they’re done, as they firm up while they cool.
Did anybody else get hit with this storm too? There’s supposed to be some more snow on the way. Looks like Christmas out there!
Happy baking!
How to make this high altitude adapted recipe:
Chewy Chocolate Gingerbread Cookies
Adapted from Martha’s Entertaining: A Year of Celebrations by Martha Stewart
- 1½ cups all-purpose flour
- 1¼ teaspoons ground ginger
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground cloves
- ¼ teaspoon ground nutmeg
- ½ teaspoon salt
- 1 tablespoon cocoa powder
- ½ cup (1 stick) unsalted butter, softened
- 1 tablespoon finely grated peeled fresh ginger
- ½ cup packed brown sugar
- ¼ cup molasses
- ¼ teaspoon baking soda
- 1½ teaspoons hot water
- 7 oz semi-sweet chocolate chopped into ¼" chunks
- ¼-1/2 cup sugar
- Combine the flour, spices, salt, and cocoa powder in a bowl.
- Cream together the butter, fresh ginger, and brown sugar until light and fluffy.
- Add the molasses and beat until combined.
- Dissolve the baking soda in the boiling water.
- Beat half the flour mixture into the butter mixture.
- Beat in the baking soda mixture, then the remaining half of flour mixture.
- Mix in the chocolate.
- Wrap dough in plastic wrap and chill until firm, about 2 hours.
- Preheat your oven to 350 F.
- Roll into 1½" balls, roll in the sugar, and place 2" apart on parchment-lined baking sheets.
- Use a glass or measuring cup to flatten the cookies slightly.
- Bake until the surfaces just begin to crack, about 10-12 minutes.
- Let cool on sheets on a wire rack for 5 minutes, then transfer cookies to rack and cool completely.
- Makes 2 dozen cookies
Note: This recipe was adjusted for high altitude baking. To make at sea level, increase the baking soda to 1 teaspoon. Baking times may vary.
