Gingerbread lovers rejoice! We have developed the perfect cookie for you. Chewy, moist, spicy and studded with bittersweet chocolate chunks, it really is a grown-up version of a childhood classic. We dare you to eat just one.
Makes 12 -18 Cookies
1 1/2 cups all-purpose flour
1 tsp baking soda
1 tsp ground cinnamon
1 tsp ground ginger
1/2 tsp ground nutmeg
14 tsp ground cloves
1/2 tsp sea salt
1 tbsp unsweetened Dutch-process cocoa powder
1/2 cup unsalted butter, at room temperature
1/2 cup dark-brown sugar, packed
1 large egg
1 tsp pure vanilla extract
1/4 cup unsulfured molasses
9 oz bittersweet chocolate, chopped
1/2 cup granulated sugar, for coating
- Line 2 large rimmed baking sheets with parchment paper and set aside. In a medium bowl, combine flour, baking soda, cinnamon, ginger, cloves, nutmeg, salt and cocoa. Stir with a fork to combine well and remove any lumps.
- Using an electric mixer, or in the bowl of a food processor fitted with the paddle attachment, beat butter with brown sugar until light and fluffy, about 3 to 4 minutes. Add egg and beat until well combined. Beat in vanilla and molasses, scraping down sides of bowl as necessary. Stir in chocolate chunks. Turn dough out onto a surface dusted very light with flour and knead gently until dough comes together in a ball. Flatten into a disk, then wrap in saran wrap and place in the fridge to chill until firm, about an hour.
- Preheat oven to 350 F. Remove dough from fridge and pinch off 1-inch pieces, then roll into balls using your hands. Roll in granulated sugar to coat. Transfer to prepared baking sheets, spacing them 1-inch apart. Place in oven and bake until surfaces crack slightly, about 16-18 minutes. Let cool 5 minutes on trays, then transfer to a wire rack to cool completely.
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