If you like gingerbread cookies, but want something different, or maybe you like chocolate chip cookies but want something a little more sassy – these are the cookies for you!
My friend Laurie found this recipe ten years ago, but did not introduce them to Cookie Baking Day until a few years ago. These are the ones we all look forward to eating right out of the oven; we tell everyone one about but somehow don’t ever have enough to share. They are the first ones gone in the past few years, and the cookies I look forward to making the most.
When I start thinking about these Chocolate Ginger Cookies, I can taste them right away again. They are a little spice from the ginger, gooey from the chocolate, and soft and chewy little rounds of cookie delight.
This is another Martha Stewart recipe from Martha Stewart Living Magazine in 1999.
Again, if you like chocolate and ginger, this is the recipe for you!
Chewy Chocolate Gingerbread Cookies – Martha Stewart Living 1999
7 oz best-quality semisweet chocolate (we’ve used a bag of chocolate chips and its fine)
1 ½ cups+ all-purpose flour
1 tsp baking soda
1 ¼ tsp ground ginger
1 tsp ground cloves
¼ tsp ground nutmeg
1 tbsp cocoa powder
1 tbsp freshly grated ginger (Laurie thinks we use a bit more each year, depends on how much you like ginger)
8 tbsp unsalted butter (1 stick), room temperature
½ cup dark-brown sugar, packed
¼ cup unsulfured molasses
¼ cup granulated sugar, for rolling cookies
1. Line two baking sheets with Silpats* (French nonstick baking mats), and set aside. Chop chocolate into ¼” chunks; set aside. In a medium bowl, sift together flour, baking soda, ground ginger, cloves, nutmeg, and cocoa; set aside.
2. In the bowl of an electric mixer fitted with the paddle attachment, cream the grated ginger and butter until light and fluffy, about 4 minutes. Add the brown sugar’ beat until combined. Add the molasses; beat until combined.
3. Add the reserved flour mixture in batches until fully incorporated. Mix in reserved chocolate, cover with plastic wrap; refrigerate until firm, 2 hours or more.
4. Heat oven to 325º. Place the granulated sugar in a pie plate. Using a 1 ¾” gelato scoop, shape the dough into a ball. Roll each ball of dough in sugar. Bake until the surface cracks slightly, 13 – 15 minutes; let cool 5 minutes. Transfer to a wire rack to cool completely.
*Note: Silpats – I’ve been using these for a few years, the first time I experienced them was in the industrial kitchen size when SS had a Wetzel’s Pretzels business. Silpats were the greatest thing to bake the pretzels on! I finally got some in 2002, moving from parchment paper to Silpats, and now I would not bake without them!