• 7 ounces best-quality semisweet chocolate ( I used Godiva and Cote D'Or dark chocolate bars)
  • 1 1/2 cups plus 1 tablespoon all-purpose flour
  • 1 1/4 teaspoons ground ginger
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1 tablespoon unsweetened Dutch-process cocoa powder
  • 1/4 tsp salt
  • 8 tablespoons (1 stick) unsalted butter
  • 1 tablespoon freshly grated ginger
  • 1/2 cup dark-brown sugar, packed
  • 1/4 cup unsulfured molasses
  • 1 teaspoon baking soda
  • sparkling sugar

I love my new Martha Stewart’s Cookies cookbook. There are sooo many recipes and a picture to go along with each one, yay! I seriously don’t understand why they still publish cookbooks without a corresponding picture with each recipe. I will probably end up baking my way through this entire collection of cookies, but I decided to start with these Chewy Chocolate Gingerbread Cookies. Their picture is the one displayed on the cover so I knew they had to be good.

They turned out every bit as delicious as I anticipated; soft and chewy with oozing pockets of dark chocolate throughout. The fresh ginger adds an extra level of spice to the gingerbread flavor. I omitted the cloves because I’m not a huge fan and I doubled the recipe because I always have lots of people to share with. I like to refrigerate my cookie dough overnight because the texture and appearance are much better. I made both 2 tbsp and 1 tbsp sized dough balls just to give a choice of sizes.  I thought the chopped chocolate bars rather than chocolate chips worked great because they left slivers of gooey chocolate throughout the cookie. I rolled them in Wilton white sparkling sugar, which added a beautiful shine and a perfect crunch. My cookies turned out puffier than the ones displayed in the cookbook photo, but if you want them to be a bit flatter you could always flatten the dough ball a bit before baking. I will definitely be making these again.


Martha Stewart Cookies, pg 67

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 smooth (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 overnight.

Peheat 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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