Martha Stewart's Chewy Chocolate Gingerbread Cookies
So, did you notice anything different when you came to visit today? Hmmmm... well, what do you think? I'm thrilled with the redesign that Jen at Trendy Mommy did for me! If you are looking for a facelift for your blog, go check out what she has to offer. Jen was easy to work with and very responsive when it came to changes after the installation went live today.
In honor of my new, updated look I thought a post about cookies was in order. But, then there's never a bad time for a post about cookies, right? And, when those cookies come from Martha Stewart you just KNOW they are going to be fool proof.
These cookies live up to the name in every since of the word. They are chewy and the ginger flavor comes through in each and every bite. Which is perhaps why My Husband was not too excited about these. Who knew he wasn't a fan of gingerbread cookies? Too bad though, because My Oldest gave these a very high rating... not sure that they were the 1 million thumbs up, but very close. The combination of ground ginger and fresh ginger in these cookies is what really sets them apart from other gingerbread cookies I've had before. Also, the chocolate chunks are a wonderful surprise as you take bites of these cookies... like a little treat tucked away for you to find.
I'll be freezing a portion of these to include in my holiday gift baskets. Do you see a theme here? Yes, I'm trying to prepare in advance (for a change), so I won't make myself crazy when December gets here. Seems that as the holidays get closer I end up adding people to my basket list. It's so fun to be the bearer of baskets full of goodies!
Here are some more ideas for those holiday gift baskets, just in case you want to get a head start, like me!
- Annie's Eats shares a wonderful Chocolate Chip Crumb Cake that would put a smile on anyone's face.
- The Chocolate Peanut Butter Bon Bons probably won't last until the gift giving season, but hey go grab the recipe from Sunday Baker and I'm sure you won't be sorry!
- If you have some vanilla beans just hanging around, make some homemade vanilla extract to share with your friends who love to bake. The Hungry Housewife has started hers already, and it takes at least 6 weeks, so you better get started!
Source: Martha Stewart's Cookies
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 freshly grated nutmeg
1 tablespoon unsweetened Dutch-process cocoa powder
1/4 pound (1 stick) unsalted butter, 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 best-quality semi-sweet chocolate, cut into 1/4-inch chunks
1/4 cup granulated sugar
Line 2 baking sheets with parchment paper.
In a bowl, sift together flour, ground ginger, cinnamon, cloves, nutmeg, and cocoa. In the bowl of a mixer fitted with a paddle attachment, beat the butter and fresh ginger until lightened about 4 minutes. Add brown sugar; beat until combined. Add molasses and beat until combined.
In a small bowl, dissolve baking soda in boiling water. Beat half of flour mixture into butter mixture. Beat in baking soda, then add remaining flour mixture. Mix in chocolate; turn dough out onto plastic wrap. Place another piece of plastic wrap over the top and pat the dough out to about 1 inch thickness. Seal the wrap and put into the refrigerator for at least 2 hours to overnight.
Preheat oven to 325 degrees. Roll dough into 1 1/2-inch balls (I made mine smaller); place 2 inches apart on prepared baking sheets. Chill 20 minutes. Roll in granulated sugar. Bake until the surfaces just start to crack about 10-12 minutes, rotate the sheets halfway through baking. Transfer to a wire rack and allow to cool for 5 minutes before removing from the baking sheet.
Cookies are best the same day, but will keep up to 5 days in a sealed container at room temperature.