Chocolate Gingerbread

A few weeks ago a fellow RB asked if anyone had a recipe for a Chocolate Chip Gingerbread cookie. I didn't, but I turned to Martha and she didn't let me down. I made a few adaptations to this recipe because once again I didn't read the recipe all the way though before starting. I have this bad habit of just looking at the ingredients and throwing everything together. I didn't start making these until about 7pm and didn't have time to refrigerate for almost 2 and half hours, I also ended up throwing in an egg at the end, because I didn't care for the consistency of the dough after it was mixed together.

Despite the changes I made, the cookies turned out awesome! I absolutely loved them and included them on the goodie plates I gave away. I'm usually not a big fan of molasses, but these were fab.... especially right out of the oven!

Chewy Chocolate Gingerbread Cookies
Adapted From: Martha Stewart

7 ounces best-quality semisweet chocolate
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 cocoa powder
8 tablespoons (1 stick) unsalted butter
1 tablespoon freshly grated ginger
1/2 cup dark-brown sugar, packed
1/2 cup unsulfured molasses
1 teaspoon baking soda
1/4 cup granulated sugar

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.
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.

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. When I was done beating the ingredients together, I added an egg because the dough seemed a bit dry, I then stuck the entire bowl in the fridge for about 30 min (I do this with all my cookies)

Heat oven to 325 degrees. Roll dough into 1 1/2- inch balls; place 2 inches apart on baking sheets. Refrigerate 20 minutes. (skipped this part) 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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