These are one of my favourite Christmas cookies.
They’re spicy, chewy, and absolutely packed with dark chocolate.
There’s something about the way the dark chocolate tastes with peppery ginger that makes these cookies so unforgettable. Topped with a little sugar so they’re sweet and sparkly, these cookies are just magical.
They have a nice, deep flavour that comes from the molasses, and they’re spicy from ground and fresh ginger, as well as nutmeg and cinnamon. I like to make the dough and roll into balls a day or two ahead, so I can just pop them into the oven to bake. They’re definitely best warm and gooey from the oven.
Original recipe from Martha Stewart
1 1/2 cups plus 1 tbsp flour
1 tbsp cocoa
1 1/4 tsp ground ginger
1 tsp cinnamon
1/4 tsp nutmeg
1/2 cup butter, at room temperature
1 tbsp grated ginger root
1/2 cup brown sugar
1/4 cup molasses
1 tsp baking powder
7 ounces semisweet chocolate, chopped
1/4 cup sugar
Sift together flour, cocoa, and spices in a medium bowl. Set aside.
Beat butter with grated ginger root for 4 minutes until light and fluffy. Beat in brown sugar, and then molasses.
In a small bowl, mix together baking powder with 1 1/2 tsp boiling water. Set aside.
Mix flour into butter and sugar in 2 batches, alternating with baking powder mixture. Fold in chocolate chunks.
Transfer to a piece of plastic wrap and pat into a 1 inch thick round. Chill dough until firm, 30 minutes or overnight. Dough can also stay in the fridge, wrapped up, for up to 5 days.
To bake, preheat oven to 325 and line a few baking sheets with parchment paper.
Roll dough into 1 1/2 inch balls and place 2 inches apart on baking sheets. Chill 20 minutes.
Roll each ball in sugar and return to baking sheet. Bake until slightly cracked, 10-12minutes. Cool on baking sheet 5 minutes before transferring to cooling racks.
Cookies will keep, in airtight containers, up to 5 days.
Spicy, chewy, and packed with chocolate chunks, these cookies combine the best flavours of Christmas!