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COOKIES - Molasses Ginger Chocolate Cookies :]>
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| Chewy chocolate ginger molasses cookies Martha Stewart | |
| 7 ounces | best-quality semisweet chocolate |
| 1 teaspoon | baking soda |
| 1/2 cup (1 stick) | unsalted butter |
| 1/2 cup | packed dark-brown sugar |
| 1 tablespoon | freshly grated ginger |
| 1 1/2 cups plus 1 tablespoon | all-purpose flour |
| 1 tablespoon | cocoa powder |
| 1 1/4 teaspoons | ground ginger |
| 1 teaspoon | ground cinnamon |
| 1/4 teaspoon | ground cloves |
| 1/4 teaspoon | ground nutmeg |
| 1/2 cup | unsulfured molasses |
| 1/4 cup | granulated sugar |
DIRECTIONS
STEP 1
Chop chocolate into 1/4-inch chunks; set aside. In a small bowl, dissolve baking soda in 1 1/2 teaspoons boiling water; set aside.
STEP 2
In the bowl of an electric mixer, fitted with the paddle attachment, beat butter with brown sugar until combined. Add fresh ginger and mix until combined. In a medium bowl, sift together flour, cocoa, ground ginger, cinnamon, cloves, and nutmeg. Slowly add to butter mixture, mixing until well combined.
STEP 3
Add baking soda mixture and molasses; mix to combine. Stir in chocolate; Transfer to refrigerator. Refrigerate until firm, at least 2 hours.
STEP 4
Preheat oven to 325 degrees. Line two baking sheets with parchment paper.
STEP 5
Using a 2-inch ice cream scoop, scoop dough onto baking sheet, 2 1/2 inches apart. Refrigerate 20 minutes. Roll dough balls in granulated sugar and return to baking sheets. Transfer to oven and bake until surfaces crack slightly, about 18 minutes. Let cool 5 minutes; transfer to a wire rack to cool completely.
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