I haven't tried this yet but the picture looks good!
- 1 teaspoon baking soda
- 1/4 cup granulated sugar
- 1/4 teaspoon nutmeg ground
- 1/2 cup dark brown sugar packed
- 1 1/2 cups all purpose flour
- 1 teaspoon cinnamon ground
- 7 ounces semisweet chocolate
- 1 1/4 teaspoons ginger ground
- 1/4 teaspoon cloves ground
- 1 tablespoon cocoa powder
- 8 tablepoons butter unsalted
- 1 tablespoon ginger freshly grated
- 1/4 cup molasses unsalfured
- Carbohydrate 19.4995468237545 g
- Cholesterol 31.4464583333333 mg
- Fat 14.4946101352955 g
- Fiber 0.830108382046134 g
- Protein 1.41471062225017 g
- Saturated Fat 9.01511587731185 g
- Serving Size 1 1 Serving (42g)
- Sodium 65.9639261038872 mg
- Sugar 18.6694384417084 g
- Trans Fat 0.989757945297111 g
- Calories 206 calories
Step-by-step
- Line two baking sheets with parchment or Silpat. Chop chcolate into 1/4-inch chunks; set aside. In a medium bowl, sift together flour, ground ginger, cinnamon, cloves, nutmeg, and cocoa.
- In the bowl of an electric mixer, fitted with the paddle attachment, beat butter and grated ginger until whitened, about 4 minutes. Add brown sugar; beat beat until combined. Add molasses; beat until combined.
- In a small bowl, dissolve baking soda in 1 1/2 teaspoons boiling water. Beat half of flour mixture into butter mixture. Beat in bsking soda mixture, then remaining half of flour mixture. Mix in chcolate; turn out onto a piece of plastic wrap. Pat dough out to about 1 inch thick; seal with wrap; refrigerate until firm, 2 hours or more.
- Heat oven to '325 degrees'. Roll dough into 1 1/2-inch balls; place 2 inches apart on baking sheets. Refrigerate 20 minutes. Roll in granulated sugar. Bake until the surface cracks slightly, 10 to 12 minutes. Let cool 5 minutes; transfer to a wire rack to cool.
Why is this dough behaving like a sticky disaster instead of a workable mass? The culprit lies in skipping the crucial two-hour chill phase required to firm up the high moisture content from the molasses and unsulfured liquid. Without that refrigerator time, the butter melts instantly upon contact with the oven heat, leading to flat puddles instead of thick, rounded cookies. Butter and freshly grated ginger must be beaten for a full four minutes until whitened to incorporate sufficient air for proper spreading. Dissolving the baking soda in one and a half teaspoons of boiling water ensures it activates evenly throughout the batter before meeting the dry spices. Semisweet chocolate should be chopped cleanly into quarter-inch chunks so they distribute uniformly without tearing the dough structure during shaping. Chill the rolled one-and-a-half-inch balls for an additional twenty minutes on the baking sheet before coating them in granulated sugar. Baking at three hundred twenty-five degrees Fahrenheit for ten to twelve minutes yields a surface that cracks slightly while keeping the interior tender. Pull the trays from the oven when the edges look set and let the biscuits rest on the hot pan for five minutes before moving them to a wire rack.
