Marthastewartchewychocolategingerbread Recipes

CHEWY CHOCOLATE-GINGERBREAD COOKIES

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

Steps:

• Line two baking sheets with Silpat baking mats, and set aside. Chop chocolate into 1/4-inch chunks; set aside. In a medium bowl, sift together flour, baking soda, ground ginger, cloves, nutmeg, and cocoa.
• In the bowl of an electric mixer fitted with the paddle attachment, cream grated ginger and butter until light and fluffy, about 4 minutes. Add brown sugar; beat until combined. Add molasses; beat until combined.
• Add the flour mixture in batches until fully incorporated. Mix in chocolate, cover with plastic wrap; refrigerate until firm, 2 hours or more.
• Preheat oven to 325 degrees. Place the sugar in a pie plate. Using a 1-ounce ice-cream scoop, scoop the dough into a bowl filled with sugar. Roll each ball of dough in sugar. Bake until surface cracks slightly, 13 to 15 minutes. Let cool for 5 minutes, then transfer to a wire rack to cool completely.

MARTHA STEWART CHEWY CHOCOLATE GINGERBREAD

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.

FRESH GINGER AND CHOCOLATE GINGERBREAD

Steps:

• Prep: position oven rack in center of oven; preheat oven to 350°; butter a 9 inch square baking pan and put it on a baking sheet.
• Cake: Add fresh ginger and sugar in a small bowl; stir and set aside.
• In another larger bowl, whisk flour, baking soda, and spices together.
• Working with a stand mixer fitted with paddle attachment, beat the butter and brown sugar together at medium speed for about 3 minutes, until light and fluffy.
• Add in the eggs, one at a time, beating for 1 minute after each egg goes inches.
• Pour in molasses; beat until smooth.
• Decrease speed to low; add in melted chocolate, along with sugared ginger.
• Still on low speed, add the dry ingredients in 3 additions and the buttermilk in 2 (begin and end with the dry ingredients), mixing the batter only as much as needed to blend ingredients.
• Fold in the chopped chocolate and the ginger in syrup (if using); pour batter into pan.
• Bake for about 40 or until the cake starts to pull away from the sides of the pan and pick comes out clean.
• Don't be concerned if the cake is domed and cracked-it will settle down as it cools.
• Transfer cake to a rack and cool for 10 minutes, then unmold cake.
• Turn cake right side up to cool to room temperature before icing the cake (the edges of the cake might be quite brown, but you can trim them after you ice the cake).
• Icing: Set a heatproof bowl over a pan of simmering water, put the chocolate and coffee in the bowl, and stir occasionally until the chocolate is melted.
• Remove the bowl and , using small whisk, stir in the butter 1 tablespoons at a time.
• Sift the powdered sugar over the chocolate and stir in; transfer the bowl to a counter and let the icing sit for about 10 minutes.
• Put the gingerbread, still on the rack, on a piece of wax paper or foil.
• Pour the icing onto the center of the cake and use a long metal spatula to spread the icing evenly over the top; let icing set for 30 minutes.
• If the edges of the cake are overbaked, now is the time to trim them; then cut the gingerbread into 9 even pieces.

EASY GINGERBREAD

Steps:

• Heat oven to 325 degrees. Butter an 8-inch square pan, and line with buttered parchment paper; set aside. Combine butter and brown sugar in the bowl of an electric mixer fitted with paddle attachment; mix on medium speed until creamy. Add molasses, egg, and salt; mix until smooth.
• Combine flour and baking soda in a small bowl. Add half the flour mixture to butter mixture, and mix until combined. Add 1/4 cup buttermilk, and mix until combined. Repeat with remaining flour mixture and remaining buttermilk. Stir in ginger until thoroughly combined.
• Pour batter into prepared pan, and bake until firm to the touch and golden brown, 40 to 45 minutes. Cool in pan on a wire rack for 10 minutes before unmolding.