Recipe by kyle martin
Excellent coffee side dish, or holiday finger food, as well as a nice holiday dessert---Delicious.
Top Review by Gay Gilmore
A neighbor brought these to a cookie exchange and they were delicious. Her words "It's Martha, it's a lot of work, but sometimes it's worth it." I was so excited to see that we had the recipe on Recipezaar. She was exactly right. These are the perfect coffee or dessert cookie for the holidays. Just the right mix of chocolate and gingerbread. The only thing we changed was to dust the cookies in superfine sugar instead of granulated sugar. The finer sugar makes the cookies just sparkle mysteriously, instead of looking like they were dusted in sugar. HIGHLY RECOMMEND.
- 7 ounces best-quality semisweet chocolate
- 1 1⁄2 cups 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
- 8 tablespoons unsalted butter
- 1 tablespoon freshly grated ginger
- 1⁄2 cup packed dark brown sugar
- 1⁄4 cup unsulphured molasses
- 1 teaspoon baking soda
- 1 1⁄2 teaspoons boiling water
- 1⁄4 cup granulated sugar
Directions See How It's Made
- 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, beat the butter and grated ginger until whitened, about 4 minutes.
- Add the brown sugar, and beat until combined.
- Add molasses, and beat until combined In a small bowl, dissolve baking soda in boiling water.
- Beat half of the flour mixture into the butter mixture.
- Beat in the baking soda mixture, then the remaining half of the flour mixture.
- Mix the chocolate, and turn out onto a piece of plastic wrap.
- Pat the dough out to about 1-inch thick; seal with plastic wrap, and refrigerate until firm, 2 hours more Heat the oven to 325°.
- Roll the dough into 1 1/2-inch balls, and place 2-inches apart, on baking sheet.
- Refrigerate 20 minutes.
- Roll the balls in granulated sugar.
- Bake until the surfaces crack slightly, 13-15 minutes; let cool 5 minutes; transfer to wire rack to finish cooling.