Chewy Chocolate Ginger Cookies               [back]

makes 2 dz.    No eggs!

1  1/2 C. plus 1 T. all-purpose flour
1  1/4 tsp. ground ginger       I am generous measuring all the dry spices: heaping  tsp.
1  tsp. ground cinnamon
1/4  tsp. cloves ( I omit this)
1/4  tsp. grated nutmeg
1 T.  unsweetened Dutch process cocoa powder
1/4  lb unsalted butter, room temp.
1 T.  grated, fresh, peeled ginger
1/2 C.  dark brown sugar--  doesn't matter how dark
1/2 C.  unsulphured molasses
1 tsp.  baking soda
1 1/2  tsp boiling water
7 oz. best quality semi-sweet chocolate bits (I use Ghiradelli 60% choc. chips  OR  Trader Joe's 72%--broken into bits)
1/4 C.  granualted sugar (I use turbinado). Turbinado has bigger crystals, it's pretty.


Line two baking sheets with parchment paper.
In bowl sift together: flour, ground ginger, ground cinnamon, (cloves), nutmeg, cocoa.
In electric mixer fitted with paddle attachment, beat butter and fresh ginger on medium until lightened, ~4 minutes.  Add brown sugar, beat till combined. Add molasses, beat until combined.
In small bowl dissolve baking soda in hot water. Beat half of flour mix into butter mix.
Beat in baking soda mix, then remaining half of flour mixture. Mix in chocolate bits..
Turn out onto plastic wrap. Pat out to 1 inch thick, seal and wrap. Refrigerate until firm, 2 hrs. or overnight.

Preheat oven to 325°.   Roll chilled dough in 1 1/2 inch balls. Place 2 Inches apart on prepared sheets. Chill 20 minutes. Roll in granulated sugar. bake till surfaces begins to crack--10-12 minutes. Rotating halfway through. Let cool 5 minutes. Transfer to wire rack to cool completely. Best eaten same day, but will store in airtight container for up to 5 days. They get harder and chewier as they age.       ___________________________________________________________________________________

Carol's notes:  This recipe doubles well.  I found they freeze pretty well.
I do let the dough chill/ rest ~ 1 hr.  I make about 1 " rolls ; I found 1 1/2" very big.

I never chill them second time, I roll in sugar as I make them, put them on sheets and bake.  If it's chilly out they rest outside as I fill the trays. I use 4 cookie sheets for dble. recipe.  

I bake at 350° as that's as low as my oven can do.

adapted from Martha Stewart's Cookies .                               These are delicious!