Chewy Chocolate Gingerbread Cookies
Recipe type: High Altitude Baking
- 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
Recipe by High Altitude Bakes at https://highaltitudebakes.com/cookies/2013/12/04/chewy-chocolate-gingerbread-cookies/
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