Sunday, April 26, 2009
This recipe comes courtesy of Martha Stewart. The original can be found here. http://www.marthastewart.com/recipe/chewy-chocolate-gingerbread-cookies
I have tried little tweaks but honestly this recipe is pretty much perfect. The only things I can suggest is to be sure to use fresh ground spices if you can and instead of semisweet I use bittersweet or a blend of bittersweet and milk. Sometimes I roll the chilled dough in a mix of cinnamon and sugar instead of plain sugar. These always come out very thin crisp out layer and a chewy rich center.
Chewy Chocolate Gingerbread Cookies - adapted from Martha Stewart's Cookies Cookbook
1 1/2 cups plus 1 tablespoon all-purpose flour
1 1/4 teaspoons fresh ginger (grated)
1 teaspoon fresh ground cinnamon
1/4 teaspoon ground cloves
1/2 nutmeg (grated)
1 tablespoon unsweetened cocoa powder
1/2 cup unsalted butter, at room temperature ( 4 oz)
1/2 cup packed dark brown sugar
1/2 cup unsulfered molasses
1 teaspoon baking soda
1 1/2 teaspoons boiling water
7 ounces best quality bittersweet chocolate, cut into 1/4 inch chunks
1/4 cup large grain organic sugar
In a medium bowl, sift together flour, cinnamon, cloves, nutmeg, and cocoa.
In the bowl of an electric mixer fitted with the paddle attachment, beat butter and fresh ginger on medium speed until lightened, about 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 half of flour mixture.
Mix in chocolate
Chill for 30 minutes. When chilled roll into balls or use a cookie scoop. You can bake at this point. I usually scoop the balls to single layer pan and freeze for an hour. They bake up a little thicker and chewy and moist straight from the freezer.
I did want to get pictures of the dough before I rolled them in sugar and baked. However the turd thief came home from poker early and they were in danger of being devoured before I could get them in the oven.
Once chilled, roll in sugar or as mentioned earlier cinnamon sugar.
Place about 2 inches apart and bake in a 325 degree oven for about 10 minutes. Or until the surfaces begins to crack and the insides of the cracks look slightly dry.
Let cook 5 minutes before transferring to a cooling rack.
Tuesday, April 21, 2009
A variation of the top picture. I like the top one because the the cinnamon roll is in focus, but in this one his eyes tell the story.
Friday, April 17, 2009
Apparently my excuse was valid as I have no cookies left! So instead of cookies you get the note left for me in my empty container.
Most of the recipes are pretty close to the same. This is my tweaked version.
1 1/4 cup white sugar
1 1/4 cup brown (dark or light) sugar
1/2 cup butter
1/2 cup heavy cream or half and half
1/3 cup unsweetened cocoa powder
2/3 cup peanut butter
3 cups steel cut oats
1/2 cup chopped peanuts, pretzels, lo mein, whatever you like (optional)
2 teaspoons vanilla extract
1 T corn syrup (clear or dark)
Line cookie sheet with parchment or waxed paper.
Cook over medium heat, stirring constantly, until mixture comes to rolling boil. Keep boiling for 1-2 minutes, stirring constantly.
Sunday, April 12, 2009
We woke up Easter morning to fresh snow. These guys enjoyed their frolic in the powder :)
Wednesday, April 8, 2009
1 Clove Garlic - pressed
Sunday, April 5, 2009
And then from there rolled them on the back of a floured fork. Here is my little army awaiting the boiling water.
I like mine boiled and then pan fried until brown and crispy. To this batch I added some chopped apple sausage.
It was the perfect comfort food!