Dec 14, 2010

Chewy Chocolate Gingerbread Cookies

Make these. They're fabulous:


Today is my office Christmas party - a lunchtime potluck and gift exchange. It's super fun. We're all wearing our fug sweaters and there is holiday cheer in the air. This is the ridiculous thing I'm sporting at the office today:


Clearly, I had to sign up to bring a baked treat. I'm sort of trying to whittle myself a reputation as the resident pastry/treat chef. I'm not sure how it's going, but the only thing I know to do is just bake and bake and bake. So, I settled on these and they're super tasty. My homegirl Martha Stewart is responsible for the recipe:

Ingredients

  • 7 ounces best-quality semisweet chocolate (semi-sweet chocolate chips worked like a charm)
  • 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 Dutch-process cocoa powder
  • 8 tablespoons (1 stick) unsalted butter
  • 1 tablespoon freshly grated ginger
  • 1/2 cup dark-brown sugar, packed
  • 1/4 cup unsulfured molasses
  • 1 teaspoon baking soda
  • 1/4 cup granulated sugar (I substituted SPRINKLES - duh)

Directions

  1. 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.
  2. 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.
  3. 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.
  4. 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 (I decided to roll them in Christmasy sprinkles for extra cheer). Bake until the surfaces crack slightly, 10 to 12 minutes. Let cool 5 minutes; transfer to a wire rack to cool completely. 
I highly recommend these little treaties to make your holiday brighter. There really isn't anything more Christmas-tastic than grating fresh ginger for cookies. Hope the work friends like 'em!

5 comments:

  1. Okay, you've combined 2 of my very favorite flavors -- must makes these!!!

    ReplyDelete
  2. Casey. Those sound awesome. I think I know what I'll be doing this evening.

    xoxo -L

    ReplyDelete
  3. Your homegirl knows what she's doing! They're DELICIOUS!

    And thanks for the shout out yesterday for my Cans for Comments drive. Several of your fabulous followers have dropped by and posted comments.

    ReplyDelete
  4. i want i want i want them in my mouth.

    ReplyDelete
  5. Yum, yum, yum. I will have to try this out. BTW, love your fugly xmas sweater. :)

    ReplyDelete

Thanks for the comment! I"m sending you a big cuddly warm bearhug through the interwebs....

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