Let cool on sheets 5 minutes, then transfer cookies to a wire rack and let cool completely. I would use less chocolate chips next time, the chocolate was a bit too rich. Try it. They are my signature edible gift! 1/2 c. of unsulphured molasses IS the correct amount contrary to many reviews. Add the chocolate chips and mix well. KitchenAid Mixer. One of the best recipes my family has! In another bowl, mix baking soda, salt, cocoa and flour well. To make cookies flat: 1 1/2 cups plus 1 tablespoon unbleached all-purpose flour, 1 tablespoon unsweetened Dutch-process cocoa powder, 1 stick (1/2 cup) unsalted butter, room temperature, 7 ounces best-quality semisweet chocolate, cut into 1/4-inch chunks, Back to Chewy Chocolate-Gingerbread Cookies. measuring spoons. Thanks for the wonderful recipe I can now enjoy these every holiday season. Crowd pleasure - you won't be able to stop at one!! These are incredible!!! I have made these cookies every year for my family and friends. This results in extra dark chocolate cookies and make the molten chunks of chocolate seem light by comparison. Also, we both just use chocolate chips and it's fine. As soon as I read “no chilling necessary”, I was sold! I don’t know why the chocolate and ginger combo isn’t more of a big deal in baking. . None at all, really. You'd be remiss if you didn't try this at least once. After reading all the reviews, I was worried about how these would bake up. Add molasses; beat until combined. Maybe I should just throw them out. I also used slightly more cocoa powder. These chocolate chip gingerbread cookies … These are delicious, and an unexpected mix of flavors. Top 3 cookies at our house. Cream together the butter, white sugar, and brown sugar until smooth. I absolutely LOVE ginger molasses cookies this time of year!! Add flour, baking soda, salt and ground I have made this gingerbread biscuit every year since I bought my copy of Martha Stewart's Cookies in 2009. In fact, they only bake for 6-8 minutes. i was told these were the best cookies they ever ate. With mixer running on low, add in molasses and vanilla, followed by remaining dry ingredients (reserving chocolate chips). Ugh. I found that adding more molasses would help, but I'm still not satisfied with the result. This information won't settle the debate - but we hope it clears up the confusion! . Consistency was good, chocolate chunks were good, flava...bad. The cookbook calls for 1/2 C molasses while this recipe specifies only 1/4 C molasses. Baked them this Christmas and rolled 'em in red and green coarse sanding sugar instead of granulated, looked so festive! 1 teaspoon baking soda. Everyone I've made them for rave about them and can't get enough. The increased molasses here makes them too thin and crispy. Everyone I have given these to raves about them! However, the flavor combination is exceptional. Is it possible to make these in a cookie bar like the Nestle's Toll House cookies? I used carob powder and carob chips instead of chocolate for my husband who does not eat chocolate and it was delicious. They are crispy and I followed the directions closely. Another way to flatten the cookies a bit would be to smoosh the balls with a glass dipped in more granulated sugar prior to baking. I absolutely love soft and chewy cookies, especially when they are ginger-spiced, and stuffed full of chocolate chips. If you roll the dough between your hands, forming a ball a little smaller than a golf ball, you don't need to weigh the dough or press down on it. These cookies are always a hit! Beat the sugars and the butter: With an electric mixer or in a stand mixer with a beater attachment, beat together the granulated sugar, brown sugar, and softened butter on medium speed until combined, 30 to 60 seconds. Facebook 0 Twitter LinkedIn 0 Reddit Tumblr Pinterest 0. There are my new favorite Chirstmas cookie....yummmmmmmm. Love these cookies, they sound so delicious and will be perfect for the holidays! They are a big hit there too. People think they are store bought and recommend I sell them to specialty shops. In a medium bowl, sift together flour, ground ginger, cinnamon, cloves, nutmeg, and cocoa. Cookies are delicious. If so, increase by how much? The fresh grated ginger really does add something marvelous to this cookie. The fresh ginger adds wonderful flavor that I've never been able to get with plain ground ginger. I use semisweet chips if I don't have chocolate to chop and 1/2 c molasses. Hehe. Craving for more sweet treats? Calls for 1/4 cup molasses; used to list 1/2 . 1/4 c molasses. this link is to an external site that may or may not meet accessibility guidelines. My advice is to always include the fresh-grated ginger. Fantastic, DELICIOUS and chewy! They have turned out to be one of my family's favourite cookies. 3. This site uses Akismet to reduce spam. You can’t cut corners on these. Bake 8 to 10 minutes or until lightly browned. These cookies are by far my husbands favorite cookie on the planet. With the original recipe I found it slightly uncooked in the centre and always add an extra minute or two. I also rolled them in cinnamon-sugar instead of just plain sugar. Make plenty as they're sure to be a hit 25 mins . Ingredients. So disappointing. Suggestion to those who find the ginger overwhelming: exchange the fresh grated ginger with chopped pieces of candied ginger. Thought I'd be safe to pull it from the Internet if I went straight to the source. I thing this is a great combination of flavors and tastes nothing like GOOD fruit cake. Bake until cookies are golden around the edges, but still soft in the center, 8 to 10 minutes. Beat in baking-soda mixture, then remaining half of flour mixture. Definitely not! For gifts I drop them into cellophane bags with gold vertical stripes and close the top with a decorative seal. Thank you for the lovely comment, I’m so glad you enjoyed them! When it comes to texture, this is a classic chocolate chip cookie — crisp on the outside, tender on the inside — but tucked into that dough is something extra special. Instructions In a large bowl or stand mixer, cream together butter and sugars. Thanks for this GEM! The first time I made these I nearly threw out the whole batch; the molasses were so overpowering the dough was inedible. Instead of chilling the dough for two hours, I chilled it for 20 minutes. It's also possible that using parchment prevents spread more than a silpat mat; parchment paper has more "tooth.". Enter to Win $10,000 to Makeover Your Home! Delicious! I was able to to make 2 Dozen, but my cookies were half the size shown in the picture. the combination of chocolate and ginger are fantastic. A combination of fresh and ground ginger, molasses, and chunks of semisweet chocolate makes the cookies sophisticated enough for adults but chocolaty enough for children. Bake one sheet at a time to get those lovely cracks on top of the cookies. STEP 2. I made these last night for the first time. Combine the flour, cocoa, … I have made several wonderful batches. I hadn't noticed the difference in molasses until reading the comments while they were in the oven but to get the right shape I've learned to roll dough that's been chilled overnight in my hands and flatten slightly. Either way, I always make at least a double/triple batch b/c why do all the work for such a small turnout. HELP my dry cookies... Amazingly delicious! 1 cup (2 sticks) butter, softened. Yuck. I bet that molasses makes them wonderfully sweet and a little chewy. In a small bowl, dissolve baking soda in boiling water. Simply whisk together the wet ingredients, then fold in the dry ingredients. Totally worth the effort. BAKE THEM! © 2020 Marsha's Baking Addiction. Do not over-bake. Spicy gingerbread chocolate cookies filled with chunks of chocolate and rolled in a crunchy sugar coating. Press the … I followed the recipe word for word and they didn't spread out too much like I thought they would. Nutrition information isn’t always accurate. They are small, soft and puffy (not flat). 1 teaspoon salt. These are amazing! Combine butter and brown sugar in bowl; beat at medium speed until creamy. Pan Recipe: Spread batter into greased 15-1/2x10-1/2x1-inch jelly-roll pan. Our fall-focused indoor and outdoor decorating ideas are guaranteed ways to make the perfect first impression when family and friends come calling on Thanksgiving—or any day during the season. 3/4 cup granulated sugar. Our family loves the surprising combination and it is soooooo tasty! I'm getting round balls not cookies like I did last year!! . Is more molasses the answer? I'm curious about the cooled cookie taste. Increase speed as needed until dough comes together. I have to agree that 1/4 c. molasses is a bit better because the cookies are puffier and softer. Roll the dough into a "sausage like roll" about 2.5-3" in diameter. Will it work? These look so sweet and warm with the addition of ginger. I'm also curious as to why there is no egg in this recipe. Martha Stewart is part of the Meredith Home Group. Further, I would like to point out that there are many different types of unsulfured molasses (e.g., original / mild, robust / full, blackstrap - all varying in sweetness/bitterness), and this can affect the flavour outcome of the cookie. Total Time 30 minutes. More molasses means a moister, chewier cookie - and more molasses flavor. these cookies are fabulous and easily made vegan because they don't use eggs. They are very adept cookie testers and I know they will love these. These are incredible! I make over 1000 cookies at Christmas and I had to make this recipe twice because the first batch was so divine! Now I have to always have the ice cream around as well. Big chocolate chunks promise chocolate … Add brown sugar; beat until combined. And who doesn’t love being gifted cookies? These are amazing pictures and cookies. If you like your cookies extra thick, you can freeze the dough balls on the baking tray for about 10 – 15 minutes before baking. Everyone looks forward to getting them as gifts. Makes about 5 dozen cookies. I always use the best dark chocolate I can afford (I use a combination of Valrhona 71% & 85%) and I always make the dough at least 24-48 hours before baking to let the flavours develop, resulting in a superior biscuit. So not what my family is used to. This cookies are great. https://tasty.co/recipe/the-best-chewy-chocolate-chip-cookies After everyone takes their first bite, their eyes widen, a big smille comes on their face and all you hear is "MMMMMMMMMMMMMMMM"!!! I agree with Min-Martha, but I'm not waiting for Christmas to make them again. Easy ... Make a batch of chocolate chip cookies, or adapt it to include nuts, fruit or your favourite sweets 40 mins . Set aside. I also used slightly more cocoa powder. Thank you . For flatter cookies, try melting the butter instead of whipping it up. I ran and checked my book of collected recipes over the years and I wrote down 1/4 c molasses from years ago when I saw Martha's recipe in a magazine. But the last two were such a disappointment. Makes about 3 dozen. You likely wash your hands several times a day, but are you doing so effectively? . Wow! I can’t wait for my grandchildren to get home from school. I've made these cookies twice and in no way are they chewy. I have this recipe down...I follow it to a "T", double the original recipe (1/4 c. molasses - 1/2 c. to double), roll them fairly small to increase amount, they are rich, less is more! Explore the best in fall perennials and start planning your autumn garden's layout. Really great recipe, nice and chewy too! Don’t over cook these as they will harden into snaps. One of my absolute favorites. These are the cookies on the cover of the Cookie book! Bring the mixture to a boil then reduce to a simmer and cook for 30 minutes. The cookies … From which platforms to use and the best books to read, bibliophiles share their advice. Now I know! However this year, I again followed directions exactly, and they came out lighter in color and crunchy. Drop and bake as directed. How to make Chocolate Chip Ginger Cookies: Cream the butter and brown sugar. Thanks Martha! 'Tis the season to enjoy (and gift!) I froze some that were to gummy once not wanting to throw them away. So far, my kids came into the kitchen and said "what stinks"? You can also keep up to date on Facebook, Pinterest, and Instagram. Allow to cool on the baking tray for 10 minutes before transferring to a wire rack to cool completely. Mine were a little more rounded than the picture above, but looked like a cookie (a beautiful one at that) and were delicious. Bake from frozen for an extra minute. And these sound just like my kind of cookie. THEY ARE GREAT easy if you make half and chill over night! I can’t wait to give them a try! All Rights Reserved. The flavours work so well together. Thanks! Sooooooo great. : ). These would be so perfect for gift-giving this holiday season. I hope my experiences have helped to spread the joy of these cookies with all your families and friends this year! The one thing I would suggest is to make the dough at least a day in advance. I love “ginger”!! I was able to to make 2 Dozen, but my cookies were half the size shown in the picture. 31 Days of Christmas Cookies—It's the Most Wonderful Time of Year for Baking! 1 teaspoon vanilla extract. Bake until the surfaces crack slightly, 10 to 12 minutes, rotating halfway through. Because what is a Christmas cookie celebration without some gingerbread in the house. Cook Time 8 minutes. That said, you can certainly used all … In the 1/4 to 1/2 cup molasses debate, I have made these both ways. They are important. These are our favorite Christmas cookies....in fact we have nicknamed them "Santa's Favorite Cookiese". My son will crave these annually! I used Grandma's Original Molasses (gold label). Subscribe to receive new recipe updates via email! In large bowl, beat butter, sugar, eggs, and vanilla until light and fluffy. Prep Time 10 minutes. Lastly, although the recipe states it makes 2 Dozen, that is a great stretch. 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