Ahh... my favorite cookies are socially acceptable, this time of year!
|Chewy Chocolate Gingerbread Cookies!|
|Obviously, I wouldn't be satisfied with just photographing the cookies on a plain white plate. ;) So I propped out this wooden tray, to snazz things up. As I did it, I thought- "Oh! Wouldn't this make a nice surprise for my next door neighbors!!"|
|Rosemary tied with twine on the milk glasses.|
|Ornament in an egg cup. Why not?!|
|Pearls and ornaments too feminine for your taste? Keep it simple, with some rustic pinecones.|
|Be right back. Cookie break time.|
I originally discovered this recipe, from the untouchable, cooking guru- Martha Stewart.
Kim Winey's Chewy Chocolate Gingerbread Cookie Recipe.
- 1 cup semisweet chocolate chips
- 2 cups all-purpose flour (don't over fill)
- 1 generous tablespoon ground ginger
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 1 tablespoon unsweetened cocoa powder
- 8 tablespoons (1 stick) butter
- 1/2 cup dark-brown sugar, packed
- 1/2 cup unsulfured molasses
- 1 teaspoon baking soda
- 1/2 cup granulated sugar
- Heat oven to 325 degrees. Line two baking sheets with parchment. In a medium bowl, sift together flour, baking soda, ginger, cinnamon, cloves, nutmeg, and cocoa.
- Beat together- butter and brown sugar. Add molasses; beat until combined.
- Mix together flour mixture, butter mixture and chocolate chips, till well blended.
- Roll dough into 1 1/2- inch balls. Roll in
granulated sugar. Place on parchment lined baking sheets. Bake until the surfaces crack slightly, 10 to 12
minutes. Let cool 5 minutes.
*This recipe only makes about 2 dozen cookies. CLEARLY not enough. I recommend doubling the ingredients, to avoid extreme sadness, at the site of the wee little cookie yield.