What's the first thing you think of when you hear the word "molasses"?
Okay, besides rum, what's the first thing you think of?
Me? I think old fashioned. Dinah Shore. Shoofly pie. This lady.
It's 2010. Time for a makeover, grandma. Burn those Skip Bo cards while you're at it, too.
It's no secret that the addition of chocolate to most recipes can mean wonderful, diet-destroying things. Adding it to gingerbread cookies? It'll knock your saddle shoes right off.
I present to you...Chewy Chocolate Gingerbread Cookies.
Courtesy of Martha "I'm Not Human, I'm a Domestic Robot, like Rosie in the Jetsons" Stewart.
Here's what you'll need:
1 1/2 cups all-purpose flour
1 1/4 teaspoons ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1 tablespoon cocoa powder
1 stick unsalted butter
1 tablespoon freshly grated ginger
1/2 cup dark brown sugar
1/4 cup unsulfured molasses
1 teaspoon baking soda
7 ounces semisweet chocolate
1/4 cup granulated sugar
Alright, let's do this.
Line 1-2 baking sheets with parchment paper. 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.
By the way, grating ginger is up there with chopping onions. I can't stand doing either. My coworker let me in on a really useful tip: freeze your ginger before using it. It's easier to grate and less messy. Thanks Helen! You rock.
Add molasses. Whip it good.
In a small bowl, dissolve the baking soda in 1 1/2 teaspoons of boiling water.
Beat half of the flour mixture into the butter mixture.