Directions: |
Directions:1. Mix dry ingredients
Finely chop crystallized ginger. In a medium bowl, whisk together 1½ cups plus 1 tablespoon flour, ¼ cup molasses powder, 2 tablespoons cocoa powder, 2 teaspoons pie spice, and ½ teaspoon salt. In a small bowl, stir together 1 teaspoon baking soda and 3 tablespoons hot water until dissolved.
2. Make cookie dough
In the bowl of a stand mixer fitted with a paddle, beat ½ cup softened butter until lightened in color, about 2 minutes. Add ¼ cup each brown sugar and granulated sugar; beat on high until smooth, about 4 minutes. Beat half of the flour mixture into butter. Beat in baking soda mixture, then remaining flour mixture until just combined. Fold in chocolate chips and ginger.
3. Chill dough
Pat dough into a 1-inch thick disc and wrap in plastic. Chill in the fridge until firm, at least 2 hours (preferably overnight). Preheat oven to 325°F with racks in the upper and lower thirds. Line 2 rimmed baking sheets with parchment paper. Roll dough into 24 equal pieces (about 1½ tablespoons each).
4. Roll cookies
In a shallow bowl, combine remaining granulated sugar and all of the raw sugar. Roll cookies in sugar until evenly coated, then place on one of the prepared baking sheets and refrigerate until firm, 20 minutes.
5. Bake cookies
Roll cookies in the sugar mixture again, then evenly space between 2 prepared baking sheets. Bake on the top and lower third racks until surfaces crack, 10–12 minutes. Sprinkle lightly with some of the remaining sugar mixture.
6. Cool & serve
Cool cookies on the baking sheet for 5 minutes, then transfer to a wire baking rack to cool completely. Enjoy! |
This recipe for Chocolate Gingerbread Cookies is from