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Chewy Chocolate Gingerbread Cookies

Chewy Chocolate Gingerbread Cookies

1 Hr(s) 15 Min(s)
What You Need
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1 serving
Original recipe yields 1 serving
7 oz semi-sweet chocolate
1-1/2 cups flour
1 Tbsp flour
1-1/4 tsp ground ginger
1 tsp ground cinnamon
1/4 tsp ground cloves
1/4 tsp ground nutmeg
1 Tbsp cocoa powder
8 Tbsp unsalted butter
1 Tbsp freshly grated ginger
1 Tbsp dark brown sugar, packed
1/2 cup unsulfured molasses
1 tsp baking soda
1/4 cup sugar
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Let's Make It
1
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 & cocoa powder.
2
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.
3
In a small bowl, dissolve baking soda in 1-1/2 tsp. boiling water. Beat half of flour mixture into butter mixture. Beat in baking-soda mixture, then remaining half of flour mixture. Mix in chocolate.
4
Turn out onto a piece of plastic warp. Pat dough out to about 1 inch thick; seal with wrap; refrigerate until firm, 2 hours or more.
5
Roll dough into 1-1/2 inch balls; place 2 inches apart on baking sheets. Refrigerate 20 minutes.
6
Preheat oven to 325 degrees F. 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.
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