Chewy Chocolate Gingerbread cookies are one of my favourites to make at Christmas. The combination of fresh and ground ginger with chunks of chocolate makes a cookie everyone will love!
I have been making this recipe for years. Martha Stewart knows cookies and when I came open her recipe for chewy chocolate cookies, I was hooked!
These cookies have EVERYTHING you need in a cookie:
- Both fresh and ground ginger (perfectly spiced)!
- Lots of chocolate!!!
- Super chewy!
- Sparkly from the sugar coating - Will look fabulous on your cookie plate!!!
This cookie deserves a place on your table. It is perfect for cookie exchanges and will also wow guests when they see it on your cookie platter this holiday.
- 1½ cups + 1 tbsp flour
- 1¼ tsp ground ginger
- 1 tsp ground cinnamon
- ¼ tsp ground cloves
- ¼ tsp ground nutmeg
- 1 bsp unsweetened Dutch-process cocoa powder
- ½ cup unsalted butter, room temperature
- 1 tbsp grated peeled fresh ginger
- ½ cup dark-brown sugar, packed
- ¼ cup unsulfured molasses
- 1 tsp baking soda
- 1½ teaspoons boiling water
- 7 ounces semisweet chocolate, cut into ¼-inch chunks
- ¼ cup granulated sugar
- Line two baking sheets with parchment paper and set aside.
- In a medium bowl, sift together flour, ginger, cinnamon, cloves, nutmeg and cocoa powder.
- In the bowl of an electric mixer, beat butter and fresh ginger until lightened. Add brown sugar and molasses and beat until combined.
- In a small bowl, dissolve baking soda with boiling water.
- Beat half the flour mixture into butter mixture. Beat in baking soda mixture and then beat in remaining flour mixture. Mix until just combined and then mix in chocolate.
- Turn dough out onto plastic wrap and seal with wrap. Refrigerate for 2 hours or overnight.
- Preheat oven to 325F. Roll dough into 1½ inch balls. Roll in granulated sugar and place 2 inches apart on baking sheet. Refrigerate for 20 minutes.
- Bake for 10-12 minutes or until surfaces slightly crack. Let cool on baking sheet for 5 minutes and then transfer to wire rack to cool completely. Store in an airtight container at room temperature for 5 days.
Recipe from Martha Stewart