Chewy Chocolate Ginger-Molasses Cookies
I was a skeptic of the ginger/chocolate combo, but man these cookies changed my mind. The chocolate gives your taste buds a nice reprieve from the powerful ginger, and makes for a wildly satisfying cookie.
Recipe from Martha Stewart
Yields about 2 dozen cookies
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
7 ounces best-quality semisweet chocolate chips
1/4 cup granulated sugar
In a small bowl, dissolve baking soda in 1 1/2 teaspoons boiling water; set aside.
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. It will be very dry, but will come together in the next step.
Add baking soda mixture and molasses; mix to combine. Stir in chocolate; Transfer to refrigerator. Refrigerate until firm, at least 2 hours.
Preheat oven to 325 degrees. Line two baking sheets with parchment paper.
Using a 2-tablespoon 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.