Chocolate Ginger Cookies Recipes

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CHEWY CHOCOLATE-GINGER COOKIES



Chewy Chocolate-Ginger Cookies image

Give these cookies intense flavor with melted semisweet chocolate and warm baking spices.

Provided by Food Network Kitchen

Time 2h50m

Yield about 32 cookies

Number Of Ingredients 14

12 ounces semisweet chocolate, chopped (not chips)
5 tablespoons unsalted butter
1 cup almond flour
1/2 cup all-purpose flour (See Cook's Note)
1 1/2 teaspoons ground ginger
3/4 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon fine salt
1/8 teaspoon ground allspice
1/8 teaspoon freshly grated nutmeg
1/2 cup packed dark brown sugar
3 large eggs
1 cup granulated sugar
Confectioners' sugar for dusting (optional)

Steps:

  • Preheat the oven to 350 degrees F. Line two baking sheets with parchment.
  • Combine the chocolate and butter in a small microwave-safe bowl and microwave in 30-second increments, stirring after each, until smooth, about 2 minutes. Set aside to cool slightly.
  • Whisk the almond and all-purpose flours, ginger, baking powder, cinnamon, salt, allspice and nutmeg together in a medium bowl. Beat the brown sugar and eggs togteher in a large bowl with an electric mixer on medium-high until pale and fluffy. Add the chocolate mixture and beat until combined. Add the flour mixture and mix on low speed until incorporated. Refrigerate the dough until firm but still rollable, at least 1 hour.
  • Put the granulated sugar in a shallow bowl. Scoop and roll the dough into 3/4-inch balls and then roll in the granulated sugar to coat. Put on the prepared baking sheets about 2-inches apart.
  • Bake until the edges are set but the centers are still soft, 8 to 10 minutes. Let the cookies cool for 3 to 5 minutes on the baking sheets and then transfer to a wire rack to cool completely. Dust with confectioners' sugar if using.

CHOCOLATE-GINGER COOKIES



Chocolate-Ginger Cookies image

Crisp, sugar-dusted leaves and acorns celebrate the fall season.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes 4 dozen

Number Of Ingredients 15

2 1/2 cups all-purpose flour, plus more for dusting
1/2 cup Dutch-process cocoa powder
1/2 teaspoon ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/2 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
12 tablespoons (1 1/2 sticks) unsalted butter, softened
3/4 cup packed dark-brown sugar
1 large egg
1/2 cup dark unsulfured molasses
1 tablespoon grated peeled fresh ginger
Sanding sugar, for sprinkling

Steps:

  • Preheat oven to 325 degrees. Line two baking sheets with parchment paper; set aside. Whisk together flour, cocoa, spices, salt, baking powder, and baking soda.
  • Cream butter and brown sugar on medium speed in the bowl of an electric mixer fitted with the paddle attachment until pale and fluffy, about 4 minutes.Add egg, molasses, and grated ginger; mix until combined. Add flour mixture; mix on low speed until just combined.
  • Halve dough; flatten into two disks. Wrap in plastic wrap; refrigerate 1 hour. Transfer disks, one at a time, to a lightly floured surface; roll out to 1/4 inch thick. (If dough gets soft, freeze until firm.) Use3-inch acorn or leaf cookie cutters to make shapes; place 1 inch apart on sheets. Refrigerate until firm, about 20 minutes.
  • Score designs with a knife; sprinkle with sanding sugar. Bake, rotating sheets halfway through, until cookies are firm, 11 to 13 minutes. Let cool on a wire rack.

CHEWY CHOCOLATE-GINGERBREAD COOKIES



Chewy Chocolate-Gingerbread Cookies image

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

1 1/2 cups plus 1 tablespoon unbleached all-purpose flour
1 1/4 teaspoons ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon freshly grated nutmeg
1 tablespoon unsweetened Dutch-process cocoa powder
1 stick (1/2 cup) unsalted butter, room temperature
1 tablespoon grated peeled fresh ginger
1/2 cup dark-brown sugar, packed
1/4 cup unsulfured molasses
1 teaspoon baking soda
1 1/2 teaspoons boiling water
7 ounces best-quality semisweet chocolate, cut into 1/4-inch chunks
1/4 cup granulated sugar

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.

CHOCOLATE-GINGERBREAD COOKIES



Chocolate-Gingerbread Cookies image

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

7 ounces semisweet chocolate
1 ½ cups all-purpose flour
1 tablespoon all-purpose flour
1 tablespoon unsweetened Dutch-process cocoa powder
1 ¼ teaspoons ground ginger
1 teaspoon ground cinnamon
¼ teaspoon ground cloves
¼ teaspoon ground nutmeg
½ cup unsalted butter
1 tablespoon freshly grated ginger
½ cup packed dark brown sugar
¼ cup unsulphured molasses
1 teaspoon baking soda
1 ½ cups boiling water
¼ cup white sugar

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

CHOCOLATE GINGERSNAPS



Chocolate Gingersnaps image

When my daughter, Jennifer, was 15 years old, she created this recipe as a way to combine two of her favorite flavors. They're perfect with a glass of milk. -Paula Zsiray, Logan, Utah

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield about 3-1/2 dozen.

Number Of Ingredients 14

1/2 cup butter, softened
1/2 cup packed light brown sugar
1/4 cup molasses
1 tablespoon water
2 teaspoons minced fresh gingerroot
1-1/2 cups all-purpose flour
1 tablespoon baking cocoa
1-1/4 teaspoons ground ginger
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
7 ounces semisweet chocolate, finely chopped
1/4 cup coarse sugar

Steps:

  • In a large bowl, cream butter and brown sugar until light and fluffy, 5-7 minutes. Beat in the molasses, water and gingerroot. Combine the flour, cocoa, ginger, baking soda, cinnamon, nutmeg and cloves; gradually add to creamed mixture and mix well. Stir in chocolate. Cover and refrigerate until easy to handle, about 2 hours., Shape dough into 1-in. balls; roll in sugar. Place 2 in. apart on greased baking sheets. , Bake at 350° until tops begin to crack, 10-12 minutes. Cool for 2 minutes before removing to wire racks.

Nutrition Facts : Calories 80 calories, Fat 4g fat (2g saturated fat), Cholesterol 6mg cholesterol, Sodium 47mg sodium, Carbohydrate 9g carbohydrate (6g sugars, Fiber 0 fiber), Protein 1g protein.

GINGER CHOCOLATE CRACKLE COOKIES



Ginger Chocolate Crackle Cookies image

Provided by Food Network Kitchen

Categories     dessert

Time 1h35m

Yield 32 Cookies

Number Of Ingredients 14

1 cup confectioners' sugar
12 ounces bittersweet chocolate, chopped
5 tablespoons unsalted butter
1 cup almond flour
1/2 cup all-purpose flour
1 1/2 teaspoons ground ginger
1/2 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1/8 teaspoon freshly grated nutmeg
3/4 teaspoon baking powder
1/4 teaspoon fine salt
3 large eggs
1/2 cup dark-brown sugar
1 cup granulated sugar

Steps:

  • 1. Preheat the oven to 350°F. Combine the chocolate and butter in a small microwave-safe dish and microwave in 30-second intervals, stirring after each, until smooth, about 2 minutes. Set aside to cool slightly.
  • 2. Whisk the almond flour, all-purpose flour, ginger, cinnamon, cloves, nutmeg, baking powder and salt together in a large bowl. Beat the eggs and brown sugar in another large bowl with an electric mixer until pale and fluffy. Add the chocolate mixture and beat until combined. Add the flour mixture and mix on low speed until incorporated. Refrigerate the mixture until firm, at least 1 hour.
  • 3. Place the granulated sugar in a shallow bowl and the powdered sugar in another shallow bowl. Form the dough into balls ¾-inch in diameter and roll them first in the granulated sugar and then in the powdered sugar, until generously coated like a powdered doughnut. Place on 2 non-stick baking sheets about 2 inches apart and bake for 8 to 10 minutes.
  • 4. Let the cookies cool for a couple of minutes on the baking sheets before transferring them to a cooling rack.

CHOCOLATE-CHERRY GINGER COOKIES



Chocolate-Cherry Ginger Cookies image

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

1/2 cup/100 grams turbinado sugar
3/4 cup/150 grams granulated sugar
6 tablespoons/85 grams unsalted butter, melted and warm
2 tablespoons grapeseed or other neutral oil
2 tablespoons Dutch-process cocoa powder
2 1/4 teaspoons ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon freshly grated nutmeg
1/4 teaspoon ground cloves
3/4 teaspoon fine salt
1/4 cup/75 grams unsulfured molasses
1 large egg
1 3/4 cups/225 grams all-purpose flour
1 3/4 teaspoons baking soda
1 cup/140 grams roughly chopped milk chocolate bar
1/2 cup/75 grams dried cherries or cranberries, roughly chopped

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.

CHOCOLATE GINGERBREAD COOKIES



Chocolate Gingerbread Cookies image

My mother Esther created this recipe, and I've been making the cookies in her honor every Christmas since then. People can't get enough of the molasses and chocolate flavor combination.-Karen Sue Garback-Pristera, Albany, New York

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 3 dozen.

Number Of Ingredients 11

1/2 cup butter, softened
3/4 cup sugar
1 egg
1/2 cup molasses
3 cups all-purpose flour
2 tablespoons plus 1-1/2 teaspoons baking cocoa
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon baking powder
1/2 teaspoon salt
Icing and decorations of your choice

Steps:

  • In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and molasses. Combine flour, cocoa, baking soda, cinnamon, baking powder and salt; gradually add to creamed mixture and mix well. Cover and refrigerate 1 hour or until easy to handle., Preheat oven to 350°. On a lightly floured surface, roll dough to 1/8-in. thickness. Cut with a floured 3-1/2-in. gingerbread boy cookie cutter; place 1 in. apart on ungreased baking sheets. Repeat with remaining dough; chill and reroll scraps., Bake 6-8 minutes or until edges are firm. Remove to wire racks to cool. Ice and decorate as desired.

Nutrition Facts : Calories 92 calories, Fat 3g fat (2g saturated fat), Cholesterol 13mg cholesterol, Sodium 95mg sodium, Carbohydrate 16g carbohydrate (7g sugars, Fiber 0 fiber), Protein 1g protein.

GINGERY BROWNIE CRINKLE COOKIES



Gingery Brownie Crinkle Cookies image

These chocolate cookies are irresistible warm from the oven, when the chips or chunks inside are still luxuriously liquidy. They then cool to a fudgy, brownielike texture with a chewy edge - if any manage to stay around that long. Both fresh and candied ginger lend sophistication, but feel free to leave them out if you want a pure chocolate experience. These cookies are also ideal for late-night cravings: You can be eating them 30 minutes after you start measuring the cocoa powder.

Provided by Susan Spungen

Categories     snack, cookies and bars, dessert

Time 30m

Yield 20 cookies

Number Of Ingredients 13

1/3 cup/45 grams all-purpose flour
1/3 cup/30 grams Dutch-processed cocoa powder
3/4 teaspoon baking powder
1/2 teaspoon kosher salt
8 ounces/225 grams bittersweet chocolate (70 percent), broken or chopped into pieces
1/4 cup/55 grams unsalted butter (1/2 stick)
2 large eggs, at room temperature
1/2 cup/100 grams granulated sugar
1/4 cup/55 grams light brown sugar
1 tablespoon grated fresh ginger
1 teaspoon vanilla extract
4 ounces/115 grams bittersweet chocolate chips or chopped chocolate (about 2/3 cup)
8 to 10 pieces candied ginger slices (about 2 1/2 ounces/70 grams), thinly sliced crosswise

Steps:

  • Heat oven to 350 degrees. Combine flour, cocoa powder, baking powder and salt in a medium bowl, and whisk to combine. Set aside.
  • Combine the 8 ounces bittersweet chocolate and the butter in a small heatproof bowl that fits on top of a small saucepan without falling in. Bring 1 inch of water to a boil in the saucepan over high, reduce to a simmer, then set the bowl on top. Stir occasionally until completely melted. Remove bowl from saucepan to cool slightly.
  • Combine eggs, granulated sugar and light brown sugar in the bowl of an electric stand mixer fitted with the whip attachment. Beat on medium speed to combine, scraping down the sides once. Increase speed to high and beat until pale and fluffy, about 5 minutes, scraping the bowl as needed. Add the ginger and vanilla. Beat to combine.
  • Add the melted chocolate mixture and beat on medium speed to combine. Add the flour mixture and beat on low speed until just combined. Remove bowl from mixer, scrape sides and fold a few times to make sure everything is well combined. Add the 4 ounces bittersweet chocolate chips and fold to combine.
  • Use a small cookie scoop to scoop dough (which will be pretty runny) into generous 1-tablespoon portions. Transfer to parchment-lined baking sheets, setting each scoop 3 inches apart. Top each cookie with a good pinch of candied ginger. Bake until surface is crinkled and edges are firm, 8 to 10 minutes, rotating sheets from front to back and top to bottom halfway through.
  • Let cookies cool for a few minutes on the baking sheets, and transfer them to a wire rack to cool further. Scoop any remaining dough onto one of the baking sheets - it's O.K. to reuse the parchment - and repeat. Cookies will keep in an airtight container at room temperature for 3 to 4 days.

BYRON'S GINGER CHOCOLATE CHIP COOKIES



Byron's Ginger Chocolate Chip Cookies image

Crispy and Chewy, a delightful twist on an American Classic.(And months of experimentation...) Also works very well without ginger.

Provided by BYRON NIELSEN

Categories     Desserts     Cookies     Drop Cookie Recipes

Time 35m

Yield 72

Number Of Ingredients 12

4 ½ cups all-purpose flour
2 teaspoons baking soda
2 teaspoons salt
1 cup butter, softened
1 cup butter flavored shortening
1 ½ cups white sugar
1 ½ cups packed light brown sugar
4 eggs
1 tablespoon vanilla extract
2 tablespoons skim milk
4 cups semisweet chocolate chips
¾ cup finely chopped crystallized ginger

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Sift together the flour, baking soda and salt into a small bowl; set aside.
  • In a large bowl, cream together the butter, shortening, white sugar and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla and milk. Gradually stir in the sifted ingredients using a wooden spoon. Finally, mix in the chocolate chips and crystallized ginger. Use two spoons to drop cookie dough 2 inches apart onto a cookie sheet.
  • Bake on the middle rack of the preheated oven for 12 to 15 minutes. The cookies should be golden brown on the sides and the top should have lost it's shine. Allow to cool on the baking sheet for a few minutes before removing to a wire rack to cool completely.

Nutrition Facts : Calories 163.4 calories, Carbohydrate 21.4 g, Cholesterol 17.1 mg, Fat 8.7 g, Fiber 0.8 g, Protein 1.6 g, SaturatedFat 4.1 g, Sodium 124.8 mg, Sugar 14.1 g

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From afamilyfeast.com


CHOCOLATE CHUNK MOLASSES GINGER COOKIES – MODERN HONEY
2021-12-23 Preheat oven to 350 degrees. In a large mixing bowl, cream butter and sugar for 4 minutes until light and fluffy and pale in color. Add egg and vanilla. Add molasses and mix well. Add flour, baking soda, baking powder, salt, cinnamon, ginger, cloves, and cayenne pepper. Mix just until combined to avoid over-mixing the dough.
From modernhoney.com


CHEWY CHOCOLATE GINGER COOKIES - A BOUNTIFUL KITCHEN
2021-12-08 Instructions. In a large bowl, or the bowl of a stand mixer, beat together butter and granulated sugar. Add eggs and beat until smooth. Add the oil, molasses and unsweetened cocoa. Beat until blended well. Turn off mixer. Add flour, …
From abountifulkitchen.com


CHEWY CHOCOLATE-CHUNK GINGER COOKIES RECIPE - CHATELAINE.COM
STIR flour with baking soda, ground ginger, cinnamon, cloves and salt in a medium bowl until combined.; BEAT butter with brown sugar in a large bowl using an …
From chatelaine.com


CHEWY CHOCOLATE GINGER MOLASSES COOKIES - HOT ROD'S RECIPES
2021-10-07 Fold in the chocolate chips. Chill the dough in the refrigerator for at least 2 hours. Preheat the oven to 350°F. Line a baking sheet with parchment paper or a silicone baking mat. Shape 1 tablespoon of the cookie dough into a ball. Roll each cookie ball in white sugar and place on the baking sheet 2 inches apart.
From hotrodsrecipes.com


CHOCOLATE GINGERBREAD SANDWICH COOKIES - SALLY'S BAKING ADDICTION
2019-12-04 Instructions. Whisk the flour, baking soda, salt, ginger, cinnamon, allspice, and cloves together in a large bowl. Set aside. In a large bowl using a hand-held mixer or stand mixer fitted with a paddle attachment, beat the butter and brown sugar together on medium speed until combined and creamy, about 2 minutes.
From sallysbakingaddiction.com


WHITE CHOCOLATE GINGER COOKIES - TASTE OF THE FRONTIER
2021-12-02 Instructions. Preheat the oven to 350°F. Using a stand mixer, cream the granulated sugar, brown sugar and butter until fluffy. Scrape down the sides. Add the egg, molasses, milk, ginger, cinnamon, ground cloves, and salt.
From kleinworthco.com


SOFT AND CHEWY CHOCOLATE GINGER MOLASSES COOKIES
2021-12-06 Instructions. In a large bowl stir together the melted butter, brown sugar, granulated sugar, and molasses until well-combined. Add the egg, fresh ginger and vanilla, and stir until well-combined. Add the flour, cocoa powder, baking soda, cinnamon, ginger, and salt. Stir just until no dry streaks remain.
From melskitchencafe.com


CHOCOLATE AND GINGER COOKIES - CHATELAINE
Seal the jar and tie with ribbon. ATTACH a recipe with the following baking directions: Pour contents of jar into a large bowl. Add 1 egg, 3/4 cup butter, …
From chatelaine.com


WHITE CHOCOLATE, CRANBERRY & MACADAMIA COOKIES | DRIZZLE AND DIP
2022-08-04 Pre-heat the oven to 180C / 350F and line 2 baking trays with baking paper. Melt 90 gms of the choc in a double boiler, then cool a little. Using an electric mixer beat the room temperature butter, egg, sugars, and vanilla until creamy. Beat …
From drizzleanddip.com


WHITE CHOCOLATE-GINGER COOKIES RECIPE - PILLSBURY.COM
Stir or knead in brown sugar, 1 1/4 teaspoons cinnamon, the ginger, nutmeg and orange peel until well blended. Stir in white chocolate baking bars, pecans and crystallized ginger. On ungreased cookie sheets, drop dough by 1/4 cupfuls 3 inches apart. Bake 13 to 17 minutes or until edges are golden brown. Cool 2 minutes; remove from cookie sheets ...
From pillsbury.com


CHEWY CHOCOLATE GINGER COOKIES • THE VIEW FROM GREAT ISLAND
Set oven to 350F. Cream the butter, sugar, and cocoa powder until creamy. Blend in the egg and molasses. Whisk the flour, baking soda, and spices to together. Add to the wet ingredients and blend just until combined.
From theviewfromgreatisland.com


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