Marthastewartchewychocolategingerbread Recipes

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MARTHA STEWART CHEWY CHOCOLATE GINGERBREAD



Martha Stewart Chewy Chocolate Gingerbread image

This is another of her cookies from a holiday issue in 2001. Melts in your mouth good..a nice twist to a gingerbread cookie

Provided by grandma2969

Categories     Dessert

Time P1DT10m

Yield 2 dozen

Number Of Ingredients 15

1 1/2 cups tbsps all-purpose flour
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
1/2 cup unsalted butter, room temperature
1 tablespoon freshly grated peeled ginger
1/2 cup packed dark brown sugar
1/2 cup unsulphured molasses
1 teaspoon baking soda
1 1/2 teaspoons boiling water
7 ounces best quality semisweet chocolate, chunked
1/4 cup granulated sugar

Steps:

  • Line two baking sheets with parchment paper.
  • In a medium bowl, sift together, flour, ginger,cinnamon, cloves, nutmeg and cocoa.
  • In the bowl of an electric mixer fitted with the paddle attachment, beat butter and ginger on medium speed until lightened, about 4 minutes.
  • Add brown sugar,beat until combined. Add molasses, beat until combined.
  • In a small bowl, dissolve baking soda in boiling water.
  • Beat half of flour mixture into butter mixture.
  • Beat in baking soda mixture, then remaining flour mixture.
  • Mix in chocolate, turn into plastic wrap.
  • Pat out to 1" thickness, seal with wrap. Refrigerate until firm, 2 hours or overnight.
  • Preheat oven to 325*.
  • Roll dough into 1 1/2" balls, place 2" apart on baking sheets.
  • Chill 20 minutes. Roll in granulated sugar.
  • Bake until surface just begins to crack, 10-12 minutes, rotating halfway through.
  • Let cool 5 minutes.
  • Transfer to a wire rack and cool completely.

CHEWY CHOCOLATE GINGERBREAD COOKIES



Chewy Chocolate Gingerbread Cookies image

Make and share this Chewy Chocolate Gingerbread Cookies recipe from Food.com.

Provided by roslyn.hazen

Categories     Drop Cookies

Time 3h10m

Yield 24 cookies

Number Of Ingredients 14

7 ounces best-quality semisweet chocolate
1 1/2 cups all-purpose flour, 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 unsalted butter
1 tablespoon grated fresh ginger
1/2 cup dark brown sugar, packed
1/2 cup unsulphured molasses
1 teaspoon baking soda
1/4 cup granulated sugar

Steps:

  • 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.
  • Heat oven to 325°F
  • 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.

Nutrition Facts : Calories 153.2, Fat 8.4, SaturatedFat 5.2, Cholesterol 10.2, Sodium 59.2, Carbohydrate 20.9, Fiber 1.8, Sugar 10.5, Protein 2

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