Day 10: Chocolate ginger cookies.

The 12 Days of Christmas Baking

On the 10th Day of Christmas, my true love gave to me..Some Spicy & Chewy Chocolate Ginger Cookies!

We love ginger cookies, but what could be better than ginger and chocolate together! This recipe is from Martha Stewart and we have to say we love her and all of her cookies! If you don't like your ginger cookies, very spicy, then we would tone down the spices a bit.

These cookies were very soft and chewy and we found that if you store them in an air-tight container at room temperature, they will last about one week! There always has to be ginger cookies during the holidays and this is the perfect recipe! ENJOY!

Here is the recipe:

Ingredients : (Makes 2 dozen)

7 ounces best-quality semisweet chocolate

1 1/2 cups plus 1 tablespoon 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

8 tablespoons (1 stick) unsalted butter

1 tablespoon freshly grated ginger

1/2 cup dark-brown sugar, packed

1/2 cup unsulfured molasses

1 teaspoon baking soda

1/4 cup granulated sugar

Line two baking sheets with parchment. Chop chocolate into 1/4-inch chunks; set aside. In a medium bowl,sift together flour, ground ginger, cinnamon, cloves, nutmeg, and cocoa.

Directions:

Line two baking sheets with parchment. Chop chocolate into 1/4-inch chunks; set aside. 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. Add brown sugar; beat until combined. Add molasses; beat until combined.

In a small bowl, dissolve baking soda in 1 1/2 teaspoons boiling water. Beat half of flour mixture into butter mixture. Beat in baking-soda mixture, then remaining half of flour mixture. Mix in chocolate; turn out onto a piece of plastic wrap. Pat dough out to about 1 inch thick; seal with wrap; refrigerate until firm, 2 hours or more.Heat oven to 325 degrees. Roll dough into 1 1/2- inch balls; place 2 inches apart on baking sheets.Refrigerate 20 minutes. Roll in granulated sugar. Bake until the surfaces crack slightly, 10 to 12 minutes. Let cool 5 minutes; transfer to a wire rack to cool completely.