Monday, October 12, 2009

chocolate chip gingerbread cookies

i've made these before but i had to post again because i love them sooooo much. this is absolutely one of my favorite cookies of all time. and it's a martha stewart favorite as well. so, you really can't go wrong. again, my changes were just using regular semi-sweet chocolate chips and only cooking them for 10 minutes, so they have a more truffle-like consistency. so do yourself a favor and make these for yourself!

7 ounces best-quality semisweet chocolate (i just used chocolate chips)
1 1/2 cups plus 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 (1 stick) unsalted butter
1 tablespoon freshly grated ginger
1/2 cup dark-brown sugar, packed
1/2 cup unsulfured molasses
1 teaspoon baking soda
1/4 cup granulated sugar

in a medium bowl, sift together flour, ground ginger, cinnamon, cloves, nutmeg, and cocoa. in another bowl, 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 degrees. 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 (i do 8 to 10). let cool 5 minutes; transfer to a wire rack to cool completely.


Renee said...

holy foodgasm! chocolate and gingerbread my two favorites. matter of factly in renee world serving size of a gingerbread loaf is one loaf, in one sitting.

Janssen said...

Those look amazing! Definitely marking those to make later this fall.

EEEJ said...

as if chocolate and gingerbread weren't good enough just one upped them both. BOOYAH.

carolinesbakeshop said...

thanks, ladies! they are most likely one of my favorite things to eat of all time.

julia said...

yes, we've made these before, and yes these are the best cookies EVER. hands down. so much that i'll probably make them this week. i could eat a million.

Christina Thomas said...

Mine came out flat.. Not like balls..what did I do wrong?

carolinesbakeshop said...

Sorry to hear that Christina! The reasons I can think it would possibly be, is if the dough wasn't refrigerated long enough, or if the dough wasn't in actual balls when put in the oven, or you could possibly have baking soda that has gone bad? Are you at a pretty high altitude? Maybe you need to adjust your baking soda to account for that? Also, did you refrigerate after rolling into balls? Those would be the things I would double check. I hope you have better luck next time! Sorry they didn't turn out perfect that first time, that is always way frustrating!