Food recipes
Martha Stewart Chewy Chocolate Gingerbread
Martha Stewart Chewy Chocolate Gingerbread Ingredients: wheat flour, white, all-purpose, unenriched wheat flour, white, all-purpose, unenriched spices, ginger, ground spices, cinnamon, ground spices, cloves, ground sp...
Martha Stewart Chewy Chocolate Gingerbread
Ingredients:
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
spices, ginger, ground
spices, cinnamon, ground
spices, cloves, ground
spices, nutmeg, ground
cocoa, dry powder, unsweetened
butter, without salt
spices, ginger, ground
sugars, brown
molasses
leavening agents, baking soda
water, bottled, generic
candies, semisweet chocolate
sugars, granulated
Directions:
Line two baking sheets with parchment paper.
In a medium bowl, sift together, flour, ginger,cinnamon, cloves, nutmeg and cocoa.
In the bowl of an electric mixer fitted with the paddle attachment, beat butter and ginger on medium speed until lightened, about 4 minutes.
Add brown sugar,beat until combined.
Add molasses, beat until combined.
In a small bowl, dissolve baking soda in boiling water.
Beat half of flour mixture into butter mixture.
Beat in baking soda mixture, then remaining flour mixture.
Mix in chocolate, turn into plastic wrap.
Pat out to 1" thickness, seal with wrap.
Refrigerate until firm, 2 hours or overnight.
Preheat oven to 325*.
Roll dough into 1 1/2" balls, place 2" apart on baking sheets.
Chill 20 minutes.
Roll in granulated sugar.
Bake until surface just begins to crack, 10-12 minutes, rotating halfway through.
Let cool 5 minutes.
Transfer to a wire rack and cool completely.
Ingredients:
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
spices, ginger, ground
spices, cinnamon, ground
spices, cloves, ground
spices, nutmeg, ground
cocoa, dry powder, unsweetened
butter, without salt
spices, ginger, ground
sugars, brown
molasses
leavening agents, baking soda
water, bottled, generic
candies, semisweet chocolate
sugars, granulated
Directions:
Line two baking sheets with parchment paper.
In a medium bowl, sift together, flour, ginger,cinnamon, cloves, nutmeg and cocoa.
In the bowl of an electric mixer fitted with the paddle attachment, beat butter and ginger on medium speed until lightened, about 4 minutes.
Add brown sugar,beat until combined.
Add molasses, beat until combined.
In a small bowl, dissolve baking soda in boiling water.
Beat half of flour mixture into butter mixture.
Beat in baking soda mixture, then remaining flour mixture.
Mix in chocolate, turn into plastic wrap.
Pat out to 1" thickness, seal with wrap.
Refrigerate until firm, 2 hours or overnight.
Preheat oven to 325*.
Roll dough into 1 1/2" balls, place 2" apart on baking sheets.
Chill 20 minutes.
Roll in granulated sugar.
Bake until surface just begins to crack, 10-12 minutes, rotating halfway through.
Let cool 5 minutes.
Transfer to a wire rack and cool completely.