Chewy Chocolate-Gingerbread Cookies
Nightclub & Bar's bar food and snack database is composed of tasty treats from top chefs', cooks' and industry experts' food menu creations. Chewy Chocolate-Gingerbread Cookies are perfect for winter holidays and also make excellent holiday cocktail garnish.
Courtesy of Martha Stewart
- 7 oz. best-quality semi-sweet chocolate
- 1.5 Cups plus 1 Tbsp. all-purpose flour
- 1.25 tsp. Ground ginger
- 1 tsp. Ground cinnamon
- 1/4 tsp. Ground cloves
- 1/4 tsp. Ground nutmeg
- 1 Tbsp. unsweetened Dutch-process cocoa powder
- 8 Tbsp. (1 stick) unsalted butter
- 1 Tbsp. Freshly grated ginger
- 1/2 Cup dark-brown sugar, packed
- 1/4 Cup unsulfured molasses
- 1 tsp. Baking soda
- 1/4 Cup granulated sugar
- Line two baking sheets with parchment. 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.