CHEWY CHOCOLATE-GINGERBREAD COOKIES
A combination of fresh and ground ginger, molasses, and chunks of semisweet chocolate makes the cookies sophisticated enough for adults but chocolaty enough for children.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes 2 dozen
Number Of Ingredients 14
Steps:
- Line two baking sheets with parchment. 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 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 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 overnight.
- Heat oven to 325 degrees. Roll dough into 1 1/2- inch balls; place 2 inches apart on prepared baking sheets. Refrigerate 20 minutes. Roll in granulated sugar. Bake until the surfaces crack slightly, 10 to 12 minutes, rotating halfway through. Let cool on sheets 5 minutes, then transfer cookies to a wire rack and let cool completely. Cookies are best the day they are made but can be stored in an airtight container at room temperature up to 5 days.
BEST-EVER CHEWY GINGERBREAD COOKIES
Crisp gingerbread cookies have their place, of course, but sometimes, you want to soften them up a little bit, don't you? These tender cookies are the perfect fix for that craving, combining the classic spice flavors we all love and a chewy crumb that just about melts in your mouth. Making them from scratch allows for control in the texture, and these are calibrated to a just-right tenderness that we (and many others) find irresistible. And speaking of irresistible, we guarantee that the aroma coming from your kitchen as you bake these will make it the gathering place of the entire house. While that scent (and those flavors) are especially welcome when temperatures outside start to dip, these tender cookies are welcome at any time of year.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 3h30m
Yield 90
Number Of Ingredients 13
Steps:
- In large bowl, beat butter and brown sugar with electric mixer on medium speed until light and fluffy, about 5 minutes. Beat in egg and molasses. Stir in remaining ingredients except granulated sugar. Cover; refrigerate at least 2 hours.
- Heat oven to 350°F. Line cookie sheets with cooking parchment paper or silicone baking mat. In small bowl, place granulated sugar. Shape dough into 1-inch balls; roll in sugar. On cookie sheets, place balls 2 inches apart.
- Bake 8 to 10 minutes or just until set and soft in center. Cool 2 minutes; remove from cookie sheets to cooling racks. Store tightly covered up to 1 week.
Nutrition Facts : Calories 50, Carbohydrate 8 g, Cholesterol 10 mg, Fat 1/2, Fiber 0 g, Protein 0 g, SaturatedFat 1 1/2 g, ServingSize 1 Cookie, Sodium 45 mg, Sugar 5 g, TransFat 0 g
CHOCOLATE-GINGERBREAD COOKIES
Perfect chocolate gingerbread cookie recipe for the holidays as a treat for both adults and children. To store, layer within wax paper in an airtight container.
Provided by SusieQ88
Categories Desserts Cookies Gingerbread Cookie Recipes
Time 2h55m
Yield 24
Number Of Ingredients 15
Steps:
- Line 2 baking sheets with parchment paper. Chop chocolate into 1/4-inch chunks; set aside. Sift 1 1/2 cups plus 1 tablespoon flour, cocoa, ginger, cinnamon, cloves, and nutmeg together in a medium bowl.
- Beat butter and ginger together in the bowl of an electric stand mixer fitted with a paddle attachment until whitened, about 4 minutes. Add brown sugar; beat until combined. Add molasses; beat until combined.
- Dissolve baking soda in boiling water. Beat half of the flour mixture into the butter mixture. Beat in baking soda mixture followed by remaining flour mixture. Mix in chocolate; turn out onto a piece of plastic wrap. Pat dough out to about 1-inch thickness; seal with plastic. Refrigerate until firm, 2 hours or more.
- Preheat the oven to 325 degrees F (165 degrees C).
- Roll dough into 1 1/2-inch balls and place 2 inches apart on the prepared baking sheets. Refrigerate for 20 minutes. Roll in white sugar.
- Bake in the preheated oven until the surfaces crack slightly, 10 to 12 minutes. Let cool for 5 minutes; transfer to a wire rack to cool completely.
Nutrition Facts : Calories 141.6 calories, Carbohydrate 20.4 g, Cholesterol 10.2 mg, Fat 6.6 g, Fiber 0.9 g, Protein 1.5 g, SaturatedFat 3.9 g, Sodium 56.2 mg, Sugar 12.6 g
CHEWY CHOCOLATE GINGERBREAD COOKIES
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
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
CHEWY GINGERBREAD COOKIES
This gingerbread is maxed out on spice, packed with two types of fiery ginger and lots of prickly black pepper. Cozy from all the warm spices as well as from molasses, they're perfect for munching on while tree-trimming. The center of the cookie is fudgy and dense, while the outside edges stay crisp - like the best brownie, but in gingerbread form. That chewy-crispy texture is thanks to the confectioners' sugar in the dough and a light coating of ginger-spiced sugar. Be sure to use true molasses and not blackstrap molasses; blackstrap molasses has less sugar, more salt and acidity, and can change the way the dough browns, spreads and interacts with the leavening.
Provided by Sohla El-Waylly
Categories cookies and bars, dessert
Time 35m
Yield 24 cookies
Number Of Ingredients 15
Steps:
- In a medium saucepan over medium, melt butter until foamy, about 3 minutes. Continue cooking butter, stirring and scraping frequently with a stiff silicone spatula, until the sputtering has subsided and the butter solids look deeply browned, 3 to 5 minutes. Remove from heat, then whisk in the fresh ginger and ground spices. Scrape the butter and any brown bits at the bottom into the bowl of a stand mixer (or into a large bowl if using a hand mixer). Set aside until cool, slightly solid, but still creamy, about 20 minutes in the refrigerator or 2 hours at room temperature.
- Add confectioners' sugar, molasses, vanilla, salt and baking soda to the cooled butter. Mix on low with the paddle attachment, stopping once to scrape the bowl and paddle, until creamy and combined, about 1 minute.
- Add the egg and mix on medium until pale and fluffy, stopping once to scrape the bowl and paddle, about 2 minutes. Add flour and mix until evenly combined, about 30 seconds. Cover and chill for at least 2 hours and up to 3 days before baking.
- Prepare the sugar coating: In a small bowl, stir together the sugar and ground ginger. Line two sheet pans with parchment paper, arrange the racks in the upper and lower thirds of the oven, and heat oven to 375 degrees.
- Using a #40 cookie scoop or two spoons, scoop the cookie dough into 2-tablespoon portions (30 grams). Roll the portioned cookie dough into balls and coat in the ginger sugar. Arrange on the sheet tray at least 1 inch apart and bake until set and lightly browned around the edges, about 10 minutes. Transfer to a wire rack to cool.
MARTHA STEWART CHEWY CHOCOLATE GINGERBREAD
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
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.
CHOCOLATE-CHERRY GINGER COOKIES
These are the kind of cookies that make you want to cozy up under a warm blanket with a cup of tea and a good book. Packed full of warming spices, they have soft, chewy centers and crisp edges, and are punctuated by melty puddles of milk chocolate and tart dried cherries. They come together quickly too; no need to soften butter or chill dough. Feel free to substitute dark chocolate for a more deeply chocolaty cookie, but in either case, use chopped bar chocolate and not chips for the meltiest, tastiest bites. You can also substitute dried cranberries for the cherries.
Provided by Yossy Arefi
Categories cookies and bars, dessert
Time 45m
Yield 24 cookies
Number Of Ingredients 16
Steps:
- Place racks in the top and bottom thirds of the oven and heat oven to 325 degrees. Line 2 sheet pans with parchment paper. Put the turbinado sugar in a shallow bowl and set aside.
- To a large bowl, add the granulated sugar, butter, oil, cocoa powder, ginger, cinnamon, nutmeg, cloves, and salt, and whisk to combine.
- Add the molasses and egg to the bowl, and whisk until smooth. Add the flour and baking soda, and stir with a rubber spatula until a few streaks of flour remain.
- Add the chopped chocolate and cherries, and stir until well-combined and the flour is completely incorporated and no longer streaky.
- Portion the cookies into 24 balls that are roughly 2 tablespoons/35 grams each, roll them in the turbinado sugar, and place them on the prepared baking sheets, 12 cookies per sheet.
- Bake the cookies for 15 to 17 minutes, rotating the sheets from front to back and top to bottom halfway through, until crackly on top but still quite soft in the center. Cool the cookies completely on the baking sheets, then store in an airtight container at room temperature for up to 4 days.
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