Sunday, November 30, 2008
Sunday, November 09, 2008
Wednesday, November 05, 2008
Make and you will not be sorry
Chewy Chocolate Gingerbread Cookies
Note: It’s good to make the dough the night before you intend to bake these, if you can. (It needs to be chilled prior to baking at least 2 hours)
1 ½ cups plus 1 Tbsp. all-purpose flour
1 ¼ tsp. ground ginger
1 tsp. ground cinnamon
¼ tsp. ground cloves
¼ tsp. ground nutmeg
1 Tbsp. unsweetened cocoa powder
¼ pound (1 stick) unsalted butter, room temperature
1 Tbsp. freshly grated peeled ginger
½ cup packed dark brown sugar
½ cup unsulfured molasses
1 tsp. baking soda
1 ½ tsp. boiling water
7 oz semi-sweet chocolate, cut into ¼-inch chunks
¼ cup granulated sugar
1. Line two baking sheets with parchment paper.
2. In a bowl, sift together flour, ground ginger, cinnamon, cloves, nutmeg, and cocoa. Set aside.
3. In the bowl of an electric mixer fitted with the paddle attachment, beat butter and fresh ginger on medium speed until lightened, about 4 minutes. Add brown sugar; beat until combined. Add molasses; beat until combined.
4. In a small bowl, dissolve baking soda in boiling water. Set aside.
5. Beat half of the flour mixture into butter mixture. Beat in baking soda mixture, then remaining half of flour mixture. Mix in chocolate chunks, turn onto plastic wrap. Pat out to a 1-inch thickness; seal with wrap. Refrigerate until firm, 2 hours or overnight.
6. Preheat oven to 325 F. Roll dough into 1 ½-inch balls; place 2 inches apart on prepared baking sheets. Chill 20 minutes. Roll in granulated sugar. Bake until surfaces just begin to crack, 10 to 12 minutes, rotating halfway through. Let cool 5 minutes. Transfer to a wire rack and cool completely. Cookies are best the same day they are made (ESPECIALLY WARM WHEN THE CHOCOLATE IS ALL MELTY!!!), but can be stored in airtight containers at room temperature up to 5 days.
Note: It’s good to make the dough the night before you intend to bake these, if you can. (It needs to be chilled prior to baking at least 2 hours)
1 ½ cups plus 1 Tbsp. all-purpose flour
1 ¼ tsp. ground ginger
1 tsp. ground cinnamon
¼ tsp. ground cloves
¼ tsp. ground nutmeg
1 Tbsp. unsweetened cocoa powder
¼ pound (1 stick) unsalted butter, room temperature
1 Tbsp. freshly grated peeled ginger
½ cup packed dark brown sugar
½ cup unsulfured molasses
1 tsp. baking soda
1 ½ tsp. boiling water
7 oz semi-sweet chocolate, cut into ¼-inch chunks
¼ cup granulated sugar
1. Line two baking sheets with parchment paper.
2. In a bowl, sift together flour, ground ginger, cinnamon, cloves, nutmeg, and cocoa. Set aside.
3. In the bowl of an electric mixer fitted with the paddle attachment, beat butter and fresh ginger on medium speed until lightened, about 4 minutes. Add brown sugar; beat until combined. Add molasses; beat until combined.
4. In a small bowl, dissolve baking soda in boiling water. Set aside.
5. Beat half of the flour mixture into butter mixture. Beat in baking soda mixture, then remaining half of flour mixture. Mix in chocolate chunks, turn onto plastic wrap. Pat out to a 1-inch thickness; seal with wrap. Refrigerate until firm, 2 hours or overnight.
6. Preheat oven to 325 F. Roll dough into 1 ½-inch balls; place 2 inches apart on prepared baking sheets. Chill 20 minutes. Roll in granulated sugar. Bake until surfaces just begin to crack, 10 to 12 minutes, rotating halfway through. Let cool 5 minutes. Transfer to a wire rack and cool completely. Cookies are best the same day they are made (ESPECIALLY WARM WHEN THE CHOCOLATE IS ALL MELTY!!!), but can be stored in airtight containers at room temperature up to 5 days.
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