So happy that so many of you are trying out and enjoying the recipes I’ve posted! Here’s the recipe for the chocolate gingerbread cookies I made over the weekend. It’s a twist on Martha Stewart’s recipe:

Photo from MarthaStewart.com

When I followed her directions to a T (figured I’d better when she calls for 1 1/2 cups plus 1 tablespoon all purpose flour!), the molasses flavor was a little overwhelming for my taste, so I cut it back a little in the recipe below. Oh, and of course I added more chocolate chips.

Warning: this recipe is extremely messy to make, but the outcome is beautiful! See?

Ingredients:

1 bag of semisweet chocolate chips

1 and 1/2 cups flour

1 1/4 teaspoon ground ginger

1 teaspoon ground cinnamon

1/4 teaspoon ground cloves

1/3 teaspoon ground nutmeg

1 tablespoon cocoa powder (I used Ovaltine and it turned out just fine!)

1 stick unsalted butter

1 tablespoon freshly grated ginger

1/2 cup dark brown sugar, packed

1/3 cup unsulfured molasses

1 teaspoon baking soda

1/4 cup granulated sugar

Directions:

1. Mix flour, ground ginger, cinnamon, cloves, nutmeg, and cocoa
2. Beat together butter and grated ginger. Add brown sugar and molasses.
3. Dissolve baking soda in 1 1/2 teaspoons boiling water. 
4. Add 1/2 flour mixture to butter mixture. Add baking soda mixture, then finally remaining flour mixture.
5. Add chocolate chips
6. Remove batter from bowl onto a large sheet of plastic wrap. Work dough to about 1 inch thick, wrap and refrigerate until firm. (At least 2 hours.)
7. Heat oven to 325 degrees. Roll dough into 1 1/2 inch balls. Place 2 inches apart on baking sheets. 
8. Refrigerate for 20 minutes
9. Remove and roll dough in granulated sugar
10. Bake until the surfaces crack slightly, about 10-12 minutes.

Makes 2 dozen.