Best Holiday Cookies (chocolate ginger)
At long last, the arrival of my favorite holiday cookie! If you’re like me and you can’t stand those flat, buttery, sugar cookies (even though you eat them sometimes because the kids and co-workers have frosted & sprinkled them into sparkling amalgamations of cheer), but you want a little something decadent around the holidays, then this recipe is for you! If you have no particular passion for chocolate or you can’t stand ginger, then you should probably skip it. This is our all-time favorite cookie because of the high chocolate-to-dough proportion, fresh ingredients, as well as the unique gingerbread finish. Doesn’t it sound like a fine wine?
I’ll copy the recipe as I have it, with the following addendum: For the chocolate, I like Green & Black’s 85% dark because it’s probably very high in flavonoids (antioxidants), and it’s not too sweet. When combined with the significant health benefits of ginger, it pretty much qualifies these cookies as a nutritional supplement (or at least that’s the spin I like to put on it). I hope you enjoy these as much as we do, and have a great holiday week! See you in 2011.
Chocolate Gingerbread Cookies
Makes about 3 dozen
7 oz best-quality semi-sweet chocolate
1 1/2 cup 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 temperature
1 Tbs freshly grated ginger
1/2 cup dark-brown sugar, packed
1/4 cup granulated sugar, for rolling
1/4 cup unsulfured molasses
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. Form the dough into small balls, 2″-3″ in diameter, roll each ball in the sugar. Place on cookie sheet and bake until surface cracks slightly, 13 to 15 minutes.
Store in air-tight container.