Wednesday, May 7, 2008
The little cookie that could...
CHOCOLATE GINGERBREAD COOKIES!
Every year at holiday time we make cookies...LOTS of cookies, a few dozen kinds, every year the list changes, we rotate out the least popular or difficult. By the end of the holiday season...we are so done with those cookies! This is one cookie, though that we (and everyone else) loved so much that we decided to let it grow up and become a real, year round part of our bakery case. I've had a special request for the recipe in time for mothers day...so here it is!
Now get baking Daddy-o!
This is a larger than normal batch...you'll be glad.
1# unsalted butter...soft
1/4 cup fresh ginger, grated
2 cup brown sugar
2 cup light molasses
6 1/4 cup flour
5 tsp ground ginger
4 tsp cinnamon
1 tsp cloves
1 tsp nutmeg
1/4 cup cocoa powder
4 tsp baking soda
2 Tblsp boiling water
28 ounces chocolate chips (sometimes we add 1/2 white chocolate chips)
preheat oven to 325 dgrees.
cream butter, fresh ginger, brown sugar and molasses.
Sift flour and spices and salt, Mix 1/2 into butter mixture
dissolve baking soda in water and add to above, then stir in rest of flour mixture
and chocolate chips. Chill dough....roll into balls and dredge in granulated sugar
bake on parchment lined cookie sheet for 12- 15 minutes...um, depending on the size of your balls.
if you make a larger sized cookie like we do, flatten slightly before baking.