Martha Stewart Chewy Chocolate Gingerbread

Total Time
24hrs 10mins
Prep 24 hrs
Cook 10 mins

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

Ingredients Nutrition

Directions

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

This is a truly OUTSTANDING cookie! It's the first Martha Stewart recipe I've made and it really is "to die for". I made it for Christmas sharing and chose to keep all the cookies! :) I didn't have fresh ginger so used 1 tbsp of crystallized ginger and it worked great. Also, I used regular chocolate chips instead of chunked semisweet chocolate and that, too, works fine as a substitution. I was just munching on these this morning and think I'll be making another batch. Soft, chewy, sweet and tasty - just the right amount of spices! Yum - definitely a keeper for me.

Baker Barb December 20, 2007