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The ingredients:
8-ounces good quality semi-sweet chocolate, cut into 1/4-inch chunks
1-1/2 cups plus 1 tablespoon all-purpose flour
1-1/4 tsp. ground ginger
1 tsp. ground cinnamon
1/4 tsp. ground cloves
1/4 tsp. ground nutmeg
1 Tbs. unsweetened cocoa
1/2 cup unsalted butter
1 Tbs. freshly grated ginger
1/2 cup dark-brown sugar
1/4 cup unsulfured molasses
1 tsp. baking soda
1-1/2 tsp. boiling water
1/4 cup sugar (for rolling)
Directions: Line two baking sheets with parchment paper. Chop chocolate into 1/4-inch chunks;
set aside. In a medium bowl, sift together flour, ground ginger, cinnamon, cloves, nutmeg, and cocoa.
In a medium bowl, beat butter and grated ginger until whitened, about 4 minutes.
Add brown sugar; beat until combined. Add molasses; beat until combined.
In a small bowl, dissolve baking soda in 1-1/2 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 onto a piece of plastic wrap. Pat dough out to about 1-inch thick; seal with plastic wrap; refrigerate until firm.
Heat oven to 325 degrees. Roll dough into 1-1/2-inch balls; roll in granulated sugar; place 2-inches apart on baking sheets.
Bake until the surfaces crack slightly, about 10-12 minutes.
Let cool 5 minutes. Makes 2 dozen soft, chewy cookies oozing with chocolate! Enjoy!
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