No Christmas food series would be complete without a gingerbread recipe – these are from Martha’s website and they are delicious!
I placed the cookies in little bags and tied them with a red ribbon: they are going to be one of the gifts to my coworkers – I hope they like them!
Are you making edible gifts this year, too? I’d love to hear about them.
Chewy chocolate gingerbread cookies
- 196g (7oz) best-quality dark chocolate
- 1 ½ cups + 1 tablespoon (220g) all-purpose flour
- 1 ¼ teaspoons ground ginger
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground cloves
- ¼ teaspoon ground nutmeg
- 1 tablespoon cocoa powder
- ½ cup (113g/1 stick) unsalted butter
- ½ cup (88g) dark-brown sugar, packed
- ½ cup unsulfured molasses
- 1 teaspoon baking soda
- ¼ cup (50g) granulated sugar
- Chop chocolate into 6mm (¼in) chunks; set aside. In a medium bowl, sift together flour, ground ginger, cinnamon, cloves, nutmeg, and cocoa.
- In the bowl of an electric mixer, fitted with the paddle attachment, beat butter until whitened, about 4 minutes. Add brown sugar; beat until combined. Add molasses; beat until combined.
- In a small bowl, dissolve baking soda in 1 ½ 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 large piece of plastic wrap. Pat dough out to about 2.5cm (1in) thick; seal with wrap; refrigerate until firm, 2 hours or more.
- Preheat oven to 165°C/325°F; line two large baking sheets with baking paper. Roll dough into about 3.7cm (1 ½-in) balls; place 5cm (2in) apart on baking sheets. Refrigerate 20 minutes.
- Roll in granulated sugar. Bake until the surfaces crack slightly, 10 to 12 minutes. Let cool 5 minutes; transfer to a wire rack to cool completely.
Makes 2 dozen – I used 1 leveled tablespoon of dough per cookie and got 42
