Monday, December 7, 2009

Chewy Chcolate Gingerbread Cookies

These are the best cookies EVER! I am not kidding- I am IN LOVE with these. I cannot emphasize this enough. I would put up a picture of them so you could see how yummy they look but I already ate them all. By the way, credit for this recipe goes to my mom-in-law. :)

7 ounces semisweet chocolate
1 1/2 cups plus 1 tbsp flour
1 1/2 tsp ground ginger
1 tsp cinnamon
1/4 tsp cloves
1/4 tsp nutmeg
1 tbsp cocoa powder
8 tbsp unsalted butter
1 tbsp freshly grated ginger (if you only have ground just substitute-it works fine)
1/2 c packed dark brown sugar
1/4 c molasses
1 tsp baking soda
1 1/2 tsp boiling water
1/4 c sugar

1. In a medium bowl, sift together flour, ground ginger, cinnamon, cloves, nutmeg, and cocoa.
2. In another bowl, beat butter and grated ginger until whitened, about 4 minutes.
Add the brown sugar, and beat until combined. Add molasses and beat until combined.
3. In a small bowl, dissolve, the baking soda in boiling water. Beat half of the flour mixture into
the butter mixture. Beat in the baking soda mixture, then the remaining flour mixture.
Mix in the chocolate and turn out onto a piece of plastic wrap. Pat the dough out to about
1 inch thick; seal with plastic wrap, and refrigerate until firm, 2 hours or more.
4. Heat oven to 325. Roll the dough into 1 1/2-inch balls, and place 2 inches apart on baking
sheets. Refrigerate 20 minutes. Roll the balls in granulated sugar. Bake until the surfaces
crack slightly, 13 to 15 minutes. Let cool 5 minutes, transfer to wire rack to cool completely.

I followed all of these instructions except for refrigerating the dough balls for the second 20 minutes. They didn't run or anything, they turned out GREAT.
If any of you make these, PLEASE comment. I want to know if you love them as much as I do!