"Everything I eat has been proved by some doctor or other to be a deadly poison, and everything I don't eat has been proved to be indispensable for life. But I go marching on."--George Bernard Shaw

Chewy Chocolate-Gingerbread Cookies Recipe

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This recipe for Chewy Chocolate-Gingerbread Cookies, by , is from Endangered Recipes: Too Good To Be Forgotten, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Wendy Hurlbert
Added: Wednesday, March 9, 2005


7 ounces semisweet chocolate
1 1/2 c. + 1 T. all-purpose flour
1 1/4 tsp. ground ginger
1 tsp. ground cinnamon
1/4 tsp. ground cloves
1/4 tsp. ground nutmeg
1 T. cocoa powder
8 T. (1 stick) unsalted butter
1 T. freshly grated ginger
1/2 c. dark-brown sugar, packed
1/4 c. unsulfered molasses
1 tsp. baking soda
1 1/2 tsp. boiling water
1/4 c. granulated sugar

Line 2 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 bowl of electric mixer, beat butter and grated ginger until whitened, about 4 minutes. Add brown sugar; beat until combined. Add molasses; beat until combined.
In 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 more.
Heat the oven to 325 degrees. Roll dough into 1 -inch balls; place two inches apart on baking sheets. Refrigerate 20 minutes. Roll in granulated sugar. Bake until the surfaces crack slightly, 13 to 15 minutes; let cool 5 minutes; transfer to a wire rack to cool completely.

Number Of Servings:
Number Of Servings:
2 Dozen




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