makes 2 dozen.
- ingredients:
- 7 ounces best-quality semisweet chocolate (or 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- directions:
- line two 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 the bowl of an electric mixer, fitted with the paddle attachment, 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. let cool 5 minutes; transfer to a wire rack to cool completely.
i made these for the halloween dessert swap at work. they were so good. Chewy and chocolaty and spicy. wonderful!
No comments:
Post a Comment