Chewy Chocolate Gingerbread Cookies

Taken straight from the Martha Stewart website! Changes made from original recipe: we took out the fresh ginger, used 1/8 cup unsulfured molasses and 1/8 cup bootstrap molasses to get the full 1/4 cup of molasses and we used a mixture of all-purpose flour and whole wheat pastry flour.

with sugar and without


7 ounces best-quality semisweet chocolate
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
1/2 cup dark-brown sugar, packed
1/4 cup unsulfured molasses
1 teaspoon baking soda
1/4 cup granulated sugar







Line two baking sheets with parchment or silicone sheet
Chop chocolate into 1/4-inch chunks; set aside

Whisk together flour, ground ginger, cinnamon, cloves, nutmeg, and cocoa
In an electric mixer, beat butter 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
Refrigerate dough, covered with saran wrap until firm (at least 2 hours)

Heat oven to 325 degrees

Roll dough into 1 1/2- inch balls; place 2 inches apart on baking sheets
Roll in granulated sugar
Bake until the surfaces crack slightly, 10 to 12 minutes

Let cool 5 minutes on the tray before transfering to a wire rack to cool completely

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