Christmas is not yet
here but it feels a little Christmassy to me when I look outside my window and
everything is covered with snow. Also, some people have already put on
Christmas decorations to their houses and stores. So, to complete my Christmas
is coming feeling I baked these cookies. They have an amazing smell and the
chocolate with gingerbread is a delicious combination.
The original recipe
is from Martha Stewart, but I followed Patricia’s adaptation from here, firstly
because I didn’t have any fresh ginger and secondly because I speak metric
better and it was easier to me. So, here’s the recipe:
Chewy chocolate gingerbread cookies
200
g dark chocolate
1 ½ cups + 1
tablespoon (220g) all-purpose flour
1 ¼ teaspoons ground
ginger
1 teaspoon ground
cinnamon
¼ teaspoon ground
cloves
¼ teaspoon ground
nutmeg
1 tablespoon cocoa
powder
½ cup (113g) unsalted
butter
½ cup (88g)
dark-brown sugar, packed
½ cup unsulfured
molasses
1 teaspoon baking
soda
¼ cup (50g)
granulated sugar
Chop chocolate into small
chunks (about 6mm) and set aside. In a medium bowl, sift together flour, ground ginger,
cinnamon, cloves, nutmeg, and cocoa.
In the bowl of an
electric mixer, beat butter until
whitened, about 4 minutes. Add brown sugar and beat until combined. Add
molasses, beat until combined.
In a small cup,
dissolve baking soda in 1 ½ 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 large piece of plastic wrap. Pat
dough out to about 2.5cm (1in) thick; seal with wrap; refrigerate until firm, 2
hours or more.
Preheat oven to
165°C/325°F; line two large baking sheets with baking paper. Roll dough into
about 3.7cm (1 ½-in) balls; place 5cm (2in) 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.
Makes about 24. I got 26 pretty big ones.
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