Chewy Chocolate Gingerbread Cookies
- 1 12 cups flour
- 1 14 teaspoons ginger, ground
- 1 teaspoon cinnamon, ground
- 14 teaspoon cloves, ground
- 14 teaspoon nutmeg, freshly grated
- 1 tablespoon unsweetened dutch cocoa
- 12 cup butter, softened
- 1 tablespoon ginger, peeled, freshly grated
- 12 cup packed dark brown sugar
- 12 cup molasses
- 1 teaspoon baking soda
- 1 12 teaspoons boiling water
- 7 ounces semisweet chocolate, (chips work just fine)
- 14 cup sugar, granulated
DirectionsIn a bowl, sift together the flour, ground ginger, cinnamon, cloves, nutmeg, and cocoa.
In the bowl of an electric mixer beat butter and fresh ginger on medium speed until lightened, about 2 minutes.
Add brown sugar; beat until combined.
Add molasses; beat until combined.
In a double broiler melt chocolate over medium heat, stirring occasionally.
Once chocolate has melted remove from heat and allow to cool slightly.
Dissolve baking soda into boiling water in a small bowl.
Beat in half of the flour mixture into the butter mixture, then the baking soda and water mixture, then the remaining flour.
Stir in the chocolate.
Using a rubber spatula, scrape the dough out onto a piece of plastic wrap.
Pat the dough out to a 1-inch thickness and wrap with the plastic wrap.
Refrigerate until firm, 2 hours or overnight.
Preheat the oven to 325 deg.
Line baking sheet with parchment paper.
Roll dough into 1-1/2 inch balls, roll in sugar, and place 2 inches apart on prepared baking sheet.
Bake until surfaces just begin to crack, 12 to 15 minutes, Let cool on the sheets 5 minutes.
Transfer to a wire rack and cool completely.