Food recipes
Chewy Chocolate Gingerbread Cookies
Chewy Chocolate Gingerbread Cookies Ingredients: wheat flour, white, all-purpose, unenriched spices, ginger, ground spices, cinnamon, ground spices, cloves, ground spices, nutmeg, ground cocoa, dry powder, unsweetened...
Chewy Chocolate Gingerbread Cookies
Ingredients:
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:
In a bowl, sift together the flour, ground ginger, cinnamon, cloves, nutmeg, and cocoa.
In the bowl of an electric mixer beat butter and fresh ginger on medium speed until lightened, about 2 minutes.
Add brown sugar; beat until combined.
Add molasses; beat until combined.
In a double broiler melt chocolate over medium heat, stirring occasionally.
Once chocolate has melted remove from heat and allow to cool slightly.
Dissolve baking soda into boiling water in a small bowl.
Beat in half of the flour mixture into the butter mixture, then the baking soda and water mixture, then the remaining flour.
Stir in the chocolate.
Using a rubber spatula, scrape the dough out onto a piece of plastic wrap.
Pat the dough out to a 1-inch thickness and wrap with the plastic wrap.
Refrigerate until firm, 2 hours or overnight.
Preheat the oven to 325 deg.
F. Line baking sheet with parchment paper.
Roll dough into 1-1/2 inch balls, roll in sugar, and place 2 inches apart on prepared baking sheet.
Bake until surfaces just begin to crack, 12 to 15 minutes, Let cool on the sheets 5 minutes.
Transfer to a wire rack and cool completely.
Ingredients:
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:
In a bowl, sift together the flour, ground ginger, cinnamon, cloves, nutmeg, and cocoa.
In the bowl of an electric mixer beat butter and fresh ginger on medium speed until lightened, about 2 minutes.
Add brown sugar; beat until combined.
Add molasses; beat until combined.
In a double broiler melt chocolate over medium heat, stirring occasionally.
Once chocolate has melted remove from heat and allow to cool slightly.
Dissolve baking soda into boiling water in a small bowl.
Beat in half of the flour mixture into the butter mixture, then the baking soda and water mixture, then the remaining flour.
Stir in the chocolate.
Using a rubber spatula, scrape the dough out onto a piece of plastic wrap.
Pat the dough out to a 1-inch thickness and wrap with the plastic wrap.
Refrigerate until firm, 2 hours or overnight.
Preheat the oven to 325 deg.
F. Line baking sheet with parchment paper.
Roll dough into 1-1/2 inch balls, roll in sugar, and place 2 inches apart on prepared baking sheet.
Bake until surfaces just begin to crack, 12 to 15 minutes, Let cool on the sheets 5 minutes.
Transfer to a wire rack and cool completely.