Chewy Chocolate Gingerbread - Cookie Blog Carnival Offering

I am pleased to bring you this recipe as part of chic crafty chick's Cookie Blog Carnival!

I am cer-razy for Christmas! It is my absolute favourite holiday. I love the traditions, the songs, the colours, the decorating, the family gatherings and especially the FOOD! Most notably, Christmas cookies. Linzer, shortbread, drop, icebox, gingerbread... ahhh gingerbread!

The sweetly intoxicating flavours of ginger, cinnamon, nutmeg and cloves baked into a chewy little cookie. Paired with a nice hot cup of (spiked) coffee or a steaming Chai Latte (Tassimo makes an INCREDIBLE Chai Latte, and the machine itself is a dream come true for the sleep deprived moms and dads out there! Christmas gift idea people!) and you've got a great treat to have sitting by the fire or after a fun afternoon out building snowmen!

So, give this chocolate verison (you know I had to add chocolate!) a try this holiday season and let me know what you think!

Chewy Chocolate Gingerbread adapted from Martha Stewart

1 c. semi sweet chocolate chips
1 1/2 c. + 1 tbsp. all-purpose flour
1 1/4 tsp. ground ginger
1 tsp. ground cinnamon
1/4 tsp. ground cloves
1/4 tsp. ground nutmeg
1 1/2 tbsp. cocoa powder
8 tbsp. (1 stick) unsalted butter, softened
1 tbsp. freshly grated ginger, there really is no substitute, fresh is a must
1/2 c. brown sugar, packed
1/2 c. unsulphured molasses
1 tsp. baking soda
1/4 tsp. granulated sugar

Instructions:

1. Sift together the flour, ground ginger, cinnamon, nutmeg, cloves and cocoa and set aside.
2. With a paddle attachment, beat butter and freshly grated ginger until whitened.
3. Add brown sugar to butter mixture and beat until combined.
4. Add the molasses and beat until combined.
5. In a small bowl dissolve baking soda in 1 1/2 tsp. boiling water.
6. Beat 1/2 the flour mixture into the butter mixture. Add the baking soda mixture and mix until combined. Add the remaining flour mixture and beat until combined.
7. Add chocolate chips and mix.
8. Turn dough out onto a piece of plastic wrap. Pat dough out to 1" thickness and seal the wrap and refrigerate the dough for 2 hours or more.
9. Heat oven to 325˚F.
10. Roll dough into 1 1/2" balls ad place on cookie sheet. Return to the fridge for 20 minutes.
11. Roll balls in sugar and  return to cookie sheet and bake for 10-12 minutes or until tops are slightly cracked. Remove from oven and let rest for 5 minutes before transferring to a wire rack.

Be sure to head on over to chic crafty chick's site to see the other cookie recipes submitted by some other great bakers I've had the pleasure of tweeting!

enjoy!

Amanda