Chocolate Chip · Cookies

Chewy Chocolate Chip Gingerbread Cookies

Thanksgiving is ovahhhh……

** happy dance **

Would you like to know what that means to me? I’m so excited because now it’s time to bring on the Christmas cheer! Yay! Time for abundant pretty lights (thank you KJ!), Christmas decorations galore (shout-out to Sabrina for her artistic input!), festive clothing (thanks Mom for the awesome new threads!) and lots and lots of Christmas cookies.

That would be a big “thank you” to myself for those. 🙂

psssst – don’t forget to mention the extended workouts to negate the “lots and lots” of cookies.

So…… let’s kick off the unofficial start of cookie week here with one of my absolute favorites – chocolate chip gingerbread. Because you may have noticed, I have a serious “thing” for the cinnamon/ginger spice combo :

Now kindly excuse me while I attend to my gingerbread house design  – another “I’m-so-excited-to-be-doing-this” project in the making!

Chewy Chocolate Chip Gingerbread Cookies – adapted from Martha Stewart

7 ounces semisweet chocolate chips
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 Dutch-process cocoa powder
8 tbs. (1 stick) unsalted butter
1/2 cup dark-brown sugar, packed
1/2 cup unsulfured molasses
1 tsp. baking soda
1/2 cup granulated sugar
Line two baking sheets with parchment paper and 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 and brown sugar until well blended.  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 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.
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. Bake until the surfaces crack slightly, 10 to 12 minutes. Let cool 5 minutes; transfer to a wire rack to cool completely.
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