Chewy Chocolate Gingerbread Cookies
Recipe type: High Altitude Baking
 
Ingredients
  • 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
Instructions
  1. Combine the flour, spices, salt, and cocoa powder in a bowl.
  2. Cream together the butter, fresh ginger, and brown sugar until light and fluffy.
  3. Add the molasses and beat until combined.
  4. Dissolve the baking soda in the boiling water.
  5. Beat half the flour mixture into the butter mixture.
  6. Beat in the baking soda mixture, then the remaining half of flour mixture.
  7. Mix in the chocolate.
  8. Wrap dough in plastic wrap and chill until firm, about 2 hours.
  9. Preheat your oven to 350 F.
  10. Roll into 1½" balls, roll in the sugar, and place 2" apart on parchment-lined baking sheets.
  11. Use a glass or measuring cup to flatten the cookies slightly.
  12. Bake until the surfaces just begin to crack, about 10-12 minutes.
  13. Let cool on sheets on a wire rack for 5 minutes, then transfer cookies to rack and cool completely.
  14. Makes 2 dozen cookies
Recipe by High Altitude Bakes at https://highaltitudebakes.com/cookies/2013/12/04/chewy-chocolate-gingerbread-cookies/