Friday, February 26, 2010

Chewy Chocolate Gingerbread Cookies

I made these for Ben to eat while I was on vacation and we ate them all before I even had a chance to leave. I have had a real thing for gingerbread lately and these blended flavors hit that and my chocolate craving all at once.

1/2 cup butter (about 113 grams)
1/2 cup molasses
1/2 cup brown sugar
1 Tbsp cocoa powder
1 1/2 cup flour
1 1/2 tsp ground ginger
1 tsp ground cinnamon
1/2 tsp allspice
1/2 tsp nutmeg
1 tsp baking soda
1 1/2 tsp boiling water
1 heaping cup of semi sweet chocolate chips
1/2 cup white sugar (for rolling the cookies in)

Cream butter and sugars until soft. Sift together flour, cocoa powder and spices. In a small bowl, combine baking soda and boiling water. Then, taking turns, beat half of the flour mixture into the butter/sugar bowl, then add the baking soda/water mixture, then add the rest of the flour. Mix in the chocolate chips and turn dough out onto a piece of plastic wrap. Pat into a 1 inch log and refrigerate until firm (at least 2 hours)

Preheat the oven to 325 F (163 C) Once chilled, slice the cookies into 1/2 inch rounds roll in granulated sugar and place on a cookie sheet. Bake until surfaces crack slightly, about 10-12 minutes. Let them cool slightly on the pan for a few minutes, then scoop them onto a wire rack to cool.

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