Food recipes
Chewy Chocolate Gingerbread Cookies
Chewy Chocolate Gingerbread Cookies Ingredients: candies, semisweet chocolate wheat flour, white, all-purpose, unenriched wheat flour, white, all-purpose, unenriched spices, ginger, ground spices, cinnamon, ground spi...
Chewy Chocolate Gingerbread Cookies
Ingredients:
candies, semisweet chocolate
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
sugars, granulated
Directions:
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, and cocoa In the bowl of an electric mixer, beat the butter and grated ginger until whitened, about 4 minutes.
Add the brown sugar, and beat until combined.
Add molasses, and beat until combined In a small bowl, dissolve baking soda in boiling water.
Beat half of the flour mixture into the butter mixture.
Beat in the baking soda mixture, then the remaining half of the flour mixture.
Mix the chocolate, and turn out onto a piece of plastic wrap.
Pat the dough out to about 1-inch thick; seal with plastic wrap, and refrigerate until firm, 2 hours more Heat the oven to 325.
Roll the dough into 1 1/2-inch balls, and place 2-inches apart, on baking sheet.
Refrigerate 20 minutes.
Roll the balls in granulated sugar.
Bake until the surfaces crack slightly, 13-15 minutes; let cool 5 minutes; transfer to wire rack to finish cooling.
Ingredients:
candies, semisweet chocolate
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
sugars, granulated
Directions:
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, and cocoa In the bowl of an electric mixer, beat the butter and grated ginger until whitened, about 4 minutes.
Add the brown sugar, and beat until combined.
Add molasses, and beat until combined In a small bowl, dissolve baking soda in boiling water.
Beat half of the flour mixture into the butter mixture.
Beat in the baking soda mixture, then the remaining half of the flour mixture.
Mix the chocolate, and turn out onto a piece of plastic wrap.
Pat the dough out to about 1-inch thick; seal with plastic wrap, and refrigerate until firm, 2 hours more Heat the oven to 325.
Roll the dough into 1 1/2-inch balls, and place 2-inches apart, on baking sheet.
Refrigerate 20 minutes.
Roll the balls in granulated sugar.
Bake until the surfaces crack slightly, 13-15 minutes; let cool 5 minutes; transfer to wire rack to finish cooling.