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Chewy Chocolate Gingerbread Cookies Recipe

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This recipe for Chewy Chocolate Gingerbread Cookies, by , is from The Shogren Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Elin Shogren

Category:
Category:

Ingredients:  
Ingredients:  
7 oz best quality semisweet chocolate
1-1/2 cups all purpose flour
1 tsp. baking soda
1-1/4 tsp. ground ginger
1 tsp. ground cloves
1/4 tsp. ground nutmeg
1 T cocoa powder
8 T (one stick) unsalted butter, room temperature
1 T freshly grated ginger
1/2 cup dark brown sugar
1/4 cup unsulfured molasses
1/4 cup granulated sugar for rolling cookies in

Directions:
Directions:
1. Line 2 baking sheets with silpats (French baking mats) or not; remember this is Martha Stewart! - and set aside. Chop chocolate into 1/4 inch chunks, set aside. In medium bowl, sift together, flour, baking soda, spices and cocoa.

2. In bowl of electric mixer fitted with 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.

3. Add the flour mixture in batches until fully incorporated. Mix in chocolate chunks. Cover with plastic wrap and refrigerate until firm; about 2 hours or more.

4. Heat oven to 325. Place granulated sugar in pie plate. Using a 1 oz ice cream scoop, scoop the dough into balls and roll in the sugar (don't over handle). Bake until surface cracks slightly - 13 to 15 minutes, let cool on baking sheet for 5 minutes, then transfer to wire rack to cool completely.

Number Of Servings:
Number Of Servings:
3 dozen
Personal Notes:
Personal Notes:
I can't remember which one of you lovely ladies gave me this recipe - but I love it!

 

 

 

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