Thursday’s rain and storms were the perfect excuse to spend the evening huddled over the oven, baking tray after tray cookies. Not only does it keep me warm, making cookies has always had a calming effect on me. I think it’s the method. A basic method that’s the same in nearly every recipe: mix the dough, shape into balls, place on a tray.

During house construction he asked if chocolate chips in gingerbread cookies would work. I said I’d never tried the combination myself, but it seemed like an interesting combination. A couple days later I saw Mira Sorvino make these on Martha Stewart. I knew they’d be a hit, mostly because Mira couldn’t keep her fingers out of the dough, and would make swooning facial expressions every time she snitched. Also, it’s a Martha recipe — you can’t go wrong there.

Beautiful aromatic spices, fresh ginger, cocoa, molasses and dark chocolate chips. All the ingredients for incredible cookies. Yep, we’re thinking outside the box. Try NOT to fall in love with these cookies.

Best eaten when warm and gooey. Heat them up in the microwave if you have to!

Chewy Chocolate Gingerbread Cookies [makes about 2 dozen]

Printable recipe

1 1/2 c plus 1 T AP flour

1 1/4 t ground ginger

1 t ground cinnamon

1/4 t ground cloves

1/4 t freshly grated nutmeg

1 T cocoa powder

1/2 c [1 stick] unsalted butter, softened

1 T freshly grated peeled ginger root

1/2 c firmly packed brown sugar, preferably dark

1/2 c dark, unsulfured molasses

1 t baking soda

1 1/2 t boiling water

7 oz semisweet or dark chocolate chips [about half a bag or a scant 1 c]

1/3 c mixture of granulated sugar and turbinado sugar, for rolling

Sift together flour, powdered ginger, cloves, cinnamon, nutmeg, cocoa and salt.

In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and fresh ginger until light and fluffy, about 4 minutes. Add brown sugar; beat until combined. Add molasses; beat until combined.

In a small bowl, dissolve baking soda in boiling water. Set aside.

Add half of the flour mixture to the butter mixture. Beat in the dissolved baking soda. Add the rest of the flour mixture and mix until just combined. Add chocolate chips and stir in with a spatula.

Turn dough out onto a piece of plastic wrap and pat down into a rectangle about 1″ thick. Chill dough, wrapped in plastic, in the refrigerator for 2 hours or overnight, until firm [the longer the better — this is a stiiiicky dough].

Preheat oven to 325º F. Line 2 baking sheets with parchment paper or Silpat mats. Roll dough into 1 1/2″ balls [I used a small cookie scoop, which worked just great]. Place about 2″ apart on the baking sheets. Refrigerate baking sheets and dough balls for 20 minutes.

Roll dough balls in the mixture of granulated and turbinado sugars and return to baking sheets. Bake 10 to 12 minutes, until surfaces crack slightly. If baking both sheets of cookies at the same time, rotate the two sheets top to bottom, and each sheet front to back, about halfway through. Let cool 5 minutes on baking sheets, then transfer to wire racks to cool completely.

Adapted from Martha Stewart

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