Chocolate Gingerbread cookie

Ingredients:

All purpose flour - 1 1/2 cups and 1 tablespoon

Ground Ginger - 1 1/4 teaspoon

Ground Cloves - 1/4 teaspoon

Ground nutmeg - 1/4 teaspoon

Ground Cinnamon - 1 teaspoon

Cocoa powder - 1 tablespoon

Freshly grated ginger - 1 tablespoon

Unsalted Butter - 8 tablespoons

Dark-brown sugar - 1/2 cup

Unsulfured molasses - 1/2 cup

Semisweet chocolate- 7 ounces

Granulated sugar - 1/4 cup

Baking soda - 1 teaspoon

Method:

In a medium bowl sift together flour, ground ginger, cinnamon, cloves, nutmeg and cocoa.

In a bowl of an electric mixer, fit the paddle attachment, beat butter and grated ginger until white ( for 4 minutes)
Add brown sugar and beat.

Add molasses and beat until combined.

In 1 1/2 teaspoons boiling water, dissolve baking soda.

Add half of flour mixture into butter mixture.

Beat in baking soda mixture..

Add remaining half of flour mixture.

Chop the chocolate and mix .

Wrap the dough in plastic sheet.

Pat dough out to about 1 inch thick.

Refrigerate until firm for a minimum of 2 hours.

Roll dough into 1 1/2 inch balls.

Place 2 inches apart in baking sheet.

Refrigerate 20 minutes.

Heat oven at 325 degree F.

Roll in granulated sugar.

Bake for 10 to 12 minutes or until the surfaces crack slightly.

Cool for 5 minutes and transfer to wire rack.

Recipe source : marthastewart.com

Posted in: Baked