Chocolate Gingerbread Cookies
The essence of Christmas in one cookie. Fragrant cookies that fill the house with the wonderful smells of baking. And these little jewels taste fabulous!
1 1/2 flour
1 1/4 teaspoon ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon nutmeg
1 tablespoon cocoa power
1 stick unsalted butter, room temperature
1/2 cup dark brown sugar
1/2 cup unsulfered molasses
1 teaspoon baking soda
1 1/2 teaspoons boiling water
7 ounces semisweet chocolate, in 1/4 - inch chunks
Line two baking sheets with parchment. In a medium bowl, sift together flour, ginger, cinnamon, cloves, nutmeg, and cocoa. In a bowl of an electric mixer beat butter on medium speed until fluffy about 4 minutes. Add brown sugar beat until combined. Add molasses continue beating until combined.
In a small bowl dissolve baking soda in boiling water. Beat in half of flour mixture into butter mixture. Add baking soda mixture, then remaining flour. Mix in chocolate. Wrap in plastic wrap. Refrigerate for 2 hours or overnight.
Preheat oven to 325 F. Roll dough into 1 1/2 inch balls, roll into sugar, place 2 inches apart on cookie sheet. Flatten each ball with the base of a glass. Bake 10 to 12 minutes. Let cool 5 minutes, Transfer to wire rack to cool completely.