In fact, the less it snows the more I bake, as we need to console ourselves with cookies. It works out fine that way.
For a printable version of this recipe, click on the file below it.
Chewy Chocolate GInger Cookies
This recipe comes from Martha Stewart in her cookbook Cookies. No matter what you think about Martha Stewart, she does have the legacy of some very nice cookie recipes.
Yield: 2 dozen. Plan ahead: the dough should be chilled for 2 hours in the refrigerator before it is rolled into balls. I usually just stick the bowl outside, and let the subzero temperatures do the chilling.
This is an excellent recipe to practice Mis en Place. Get all your ingredients measured and ready, and lined up in the order you'll need them.
- 1 1/2 cups plus 1 tablespoon all-purpose flour
- 1 1/4 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 1 tablespoon unsweetened cocoa powder
- 1/4 pound (1 stick) butter, at room temperature
- 1 tablespoon freshly grated peeled ginger
- 1/2 cup packed dark brown sugar
- 1/2 cup unsulfured molasses
- 1 teaspoon baking soda
- 1 1/2 teaspoons boiling water
- 7 ounces good quality semisweet chocolate, cut into 1/4 inch chunks
- 1/4 cup granulated sugar (for rolling the cookie dough balls before baking)
- Line two baking sheets with parchment paper or a silicon mat.
- In a bowl, sift together flour, ground ginger, cinnamon, cloves, nutmeg, and cocoa.
- In the bowl of an electric mixer fitted with a 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.
- In a small bowl, dissolve baking soda in boiling water. Beat half of flour mixture into the butter mixture. Add the baking soda mixture. Now add the rest of the flour and mix well.
- Add the chocolate to the dough and mix until just combined.
- Turn dough out onto a piece of plastic wrap, and pat out to a 1 inch thickness. Seal with wrap, and chill for 2 hour or overnight in the refrigerator, or at least 30 minutes in the freezer.
- Preheat the oven to 325º F. Roll the dough into 1 1/2 inch balls; place 2 inches apart on baking sheet and chill for another 20 minutes.
- Roll in granulated sugar. Bake until the surface begins to crack, 10-12 minutes. Do not overbake! The cookies will set up after they are taken out of the oven.
- Transfer cookies to a wire rack and cool completely.
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