"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

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'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Wendy Hurlbert


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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