Thursday, October 22, 2015
POUR / dark chocolate gingersnaps
Since it doesn't seem to feel like at all like fall, I decided it was time to fake my way into fall, to think forward to the holidays ahead, and jumpstart that feeling of change in the air. I was drooling my way through the beautiful Mast Brother Chocolate cookbook this week and found this recipe among it's beautifully curated pages. Happy Fall to you and yours!
Note before you begin: The dough must be refrigerated for at least two hours before baking.
From Mast Brothers Chocolate: A Family Cookbook
1/2 cup (1 stick) unsalted butter, room temperature
1/2 cup brown sugar
1/4 cup molasses
2 teaspoons water
3 tablespoons grated fresh ginger
1 1/2 cups all-purpose flour
1 tablespoon cocoa powder
1 teaspoon baking soda
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
7 1/2 ounces dark chocolate, chopped
1 cup granulated sugar
1. In the bowl of a standing mixer, cream butter with brown sugar until fluffy.
2. Add molasses, water, and fresh ginger and combine.
3. Add flour, cocoa powder, baking soda, ground ginger, cinnamon, and nutmeg and combine.
4. Add chocolate and mix just enough to blend into a dough.
5. Wrap dough into plastic and refrigerate for two hours [I refrigerated overnight].
6. Preheat oven to 350 degrees Fahrenheit.
7. Shape the dough into 1 1/2 inch balls and roll them in granulated sugar.
8. Place cookies on a baking sheet and bake for 12-14 minutes. Remove from the oven, and let them cool before eating most of the pan, and then sharing them with friends. These pair beautifully with a cup of coffee, a cool fall breeze, and maybe flannel (actually, definitely a flannel!).