Veggie-licious's Recipe

Chocolate Gingerbread Cookies

Category: Baked Goods

These are the best holiday cookies EVER! While not low-cal, the benefits of dark chocolate and fresh ginger contribute something nutritionally valuable to these treats. (A little online research will provide info on some of the many health benefits of both.) Prep time = 30 min to prepare, several hours to refrigerate before baking.

Chocolate Gingerbread Cookies
Makes about 3 dozen

7 oz best-quality semisweet chocolate (I buy the bars)
1 1/2 c all-purpose flour
1 1/4 tsp ground ginger
1 tsp baking soda
1 tsp ground cloves
1/4 tsp ground nutmeg
1 Tbs cocoa powder
8 Tbs (1 stick) unsalted butter, room temp
1 Tbs freshly grated ginger
1/2 C dark brown sugar, packed
1/4 C granulated sugar, for rolling
1/4 C unsulfured molasses

1. Line 2 baking sheets with Silpat baking mats, and set aside (not a big deal if you don't have the mats). Chop chocolate into 1/4" chunks; set aside. In a medium bowl, sift together flour, baking soda, ground ginger, cloves, nutmeg, and cocoa.

2. In the bowl of an electric mixer fitted with the paddle attachment, cream grated ginger and butter until light and fluffy, about 4 minutes. Add brown sugar; beat until combined. Add molasses; beat until combined.

3. Add the flour mixture in batches until fully incorporated. Mix in chocolate, cover with plastic wrap; refrigerate until firm, 2 hrs or more.

4. Preheat oven to 325. Place the sugar in a pie plate. Using a 1-oz ice-cream scoop (or teaspoon, or your hands) scoop the dough into a bowl filled with sugar, Roll each ball of dough in sugar. Bake until surface cracks slightly, 13 to 15 min. Let cool for 5 min, then transfer to wire rack and let cool completely.