Chewy Chocolate Ginger Cookies Recipes

CHEWY CHOCOLATE-GINGERBREAD COOKIES

Steps:

• Line two baking sheets with parchment. In a medium bowl, sift together flour, ground ginger, cinnamon, cloves, nutmeg, and cocoa.
• In the bowl of an electric mixer fitted with the paddle attachment, beat butter and grated ginger 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 half of flour mixture. Mix in chocolate; turn out onto a piece of plastic wrap. Pat dough out to about 1 inch thick; seal with wrap. Refrigerate until firm, 2 hours or overnight.
• Heat oven to 325 degrees. Roll dough into 1 1/2- inch balls; place 2 inches apart on prepared baking sheets. Refrigerate 20 minutes. Roll in granulated sugar. Bake until the surfaces crack slightly, 10 to 12 minutes, rotating halfway through. Let cool on sheets 5 minutes, then transfer cookies to a wire rack and let cool completely. Cookies are best the day they are made but can be stored in an airtight container at room temperature up to 5 days.

CHEWY WHITE CHOCOLATE CHIP GINGERBREAD COOKIES

Steps:

• Beat together the butter with 1 cup of sugar in a mixing bowl until the mixture is smooth, and stir in beaten egg and molasses. In another bowl, whisk together the flour, baking soda, ginger, cinnamon, cloves, nutmeg, and salt; stir the flour mixture into the molasses mixture by half cupfuls. Stir in the white chocolate chips. Refrigerate dough for at least 1 hour.
• Preheat oven to 350 degrees F (175 degrees C).
• Scoop up a generous spoonful of dough, and roll it into a ball. Roll the ball in sugar, place onto an ungreased baking sheet, and flatten slightly. Sprinkle a little sugar onto the cookie, if desired. Repeat for the rest of the cookies.
• Bake the cookies in the preheated oven until lightly browned, 10 to 15 minutes. Allow to cool on the baking sheet for about 1 minute before removing to finish cooling on racks.

CHEWY CHOCOLATE-GINGER COOKIES

Steps:

• Preheat the oven to 350 degrees F. Line two baking sheets with parchment.
• Combine the chocolate and butter in a small microwave-safe bowl and microwave in 30-second increments, stirring after each, until smooth, about 2 minutes. Set aside to cool slightly.
• Whisk the almond and all-purpose flours, ginger, baking powder, cinnamon, salt, allspice and nutmeg together in a medium bowl. Beat the brown sugar and eggs togteher in a large bowl with an electric mixer on medium-high until pale and fluffy. Add the chocolate mixture and beat until combined. Add the flour mixture and mix on low speed until incorporated. Refrigerate the dough until firm but still rollable, at least 1 hour.
• Put the granulated sugar in a shallow bowl. Scoop and roll the dough into 3/4-inch balls and then roll in the granulated sugar to coat. Put on the prepared baking sheets about 2-inches apart.
• Bake until the edges are set but the centers are still soft, 8 to 10 minutes. Let the cookies cool for 3 to 5 minutes on the baking sheets and then transfer to a wire rack to cool completely. Dust with confectioners' sugar if using.

CHEWY CHOCOLATE GINGERBREAD COOKIES

Steps:

• 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,fitted with the paddle attachment, beat butter and grated ginger until whitened, about 4 minutes. Add brown sugar; beat until combined. Add molasses; beat until combined.
• In a small bowl, dissolve baking soda in 1 1/2 teaspoons boiling water. Beat half of flour mixture into butter mixture. Beat in baking-soda mixture, then remaining half of flour mixture. Mix in chocolate; turn out onto a piece of plastic wrap. Pat dough out to about 1 inch thick; seal with wrap; refrigerate until firm, 2 hours or more.
• Heat oven to 325°F
• Roll dough into 1 1/2- inch balls; place 2 inches apart on baking sheets. Refrigerate 20 minutes. Roll in granulated sugar. Bake until the surfaces crack slightly, 10 to 12 minutes. Let cool 5 minutes; transfer to a wire rack to cool completely.