This is a perennial favorite of my family. I adapted this recipe from a Martha Stewart recipe I discovered several years ago. These are dense, highly spiced cookies; get your cold glass of milk ready before you dig in! Baking them has the added benefit of making your house smell amazing.
CHEWY CHOCOLATE GINGERBREAD COOKIES
1 c. butter, softened
1 c. brown sugar
1/2 c. molasses
2 t. baking soda
1 T boiling water
white sugar for rolling
4 t. ginger
2 t. cinnamon
1/2 t. cloves
1/2 t. nutmeg
2 T cocoa powder
3 c. all-purpose flour
12 oz. semi-sweet or milk chocolate chips
1 c. butter, softened
1 c. brown sugar
1/2 c. molasses
2 t. baking soda
1 T boiling water
white sugar for rolling
4 t. ginger
2 t. cinnamon
1/2 t. cloves
1/2 t. nutmeg
2 T cocoa powder
3 c. all-purpose flour
12 oz. semi-sweet or milk chocolate chips
In mixing bowl, beat butter, brown sugar and molasses until smooth. In small bowl, disolve baking soda in boiling water. Add in, then add spices and flour. Mix in chocolate chips. Roll into balls and roll in sugar. Place on ungreased cookie sheet and press flat with the bottom of a glass. Bake at 325˚ for 13-15 minutes. For chewy cookies, do not overbake; they will appear a bit puffed, but will not spread much. Cool for a minute on cookie sheet, then transfer to wire racks.
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