Chocolate Gingerbread Cookies

These are from last year’s Martha Stewart Holiday Handbook and they’re actually not that hard to make.  Plus they’re super delicious.  It turns out that ginger/spices and chocolate are actually a fantastic combination.  So, if you want an impressive but uncomplicated recipe for your Christmas baking, this is it.  I modified the ingredients slightly, so mine is a little less expensive (and less molasses-y, if that’s a word) than the original.

You’ll Need:

  • 1/2 cup butter or margarine
  • 1/2 cup brown sugar (the darker the better)
  • 1/4 cup unsulfured molasses
  • 1 teaspoon baking soda
  • 1 1/2 teaspoons boiling water (really hot from the tap worked fine for me, it seems pointless to turn on the kettle for this)
  • 2 teaspoons ground ginger
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon each nutmeg and cloves
  • 1 tablespoon cocoa powder
  • ~1 cup semisweet chocolate chips (I was very precise and used two handfuls)
  • 1 1/2 cups plus 1 tablespoon all-purpose flour
  • ~1/4 cups granulated sugar

Beat the margarine and brown sugar until fluffy.  Add molasses.  Combine baking soda and water and add to existing mixture.  Stir in spices and cocoa powder, followed by chocolate chips.  Add flour.  Fashion into 1 1/2 inch balls, roll in sugar, and place on cookie sheets lined with parchment paper or silicone mats.  Bake at 350 degrees Fahrenheit for 13-15 minutes.  The original recipe says to chill the dough, but I didn’t have time and found it didn’t make a difference.  Enjoy 🙂