Oh my gosh these cookies are good! I however can not take any credit at all for their yumminess. I found the recipe on Eat This House and had to give it a try. I made the recipe exactly the same as hers did not make any changes at all (well except I used color sugar and sprinkles for Christmas), and they are so good. I have had a hard time not eating these, so I am a little glad that I will be leaving town tomorrow and I am sure by the time I get back the cookies will be gone.
The reason I picked this recipe to try is because it is not your normal Christmas cookie recipe. I have to say I am starting to get a little tired of the same old cookies each year so this year I have been trying new things like my Chocolate Covered Oreos. Another reason I wanted to make these is because they are soft and chewy. I LOVE soft chewy cookies and all other Ginger bread cookies I have tried are hard and crunchy. It is so hard to savor each bite of a delicious cookie when it is crunchy and not melt in your mouthy.
Well anyway I highly recommend you make these cookies, I promise they will be a hit and you will LOVE them. And even if you are not a fan of gingerbread cookies you will like these. The chocolate takes a little of the ginger taste away. The only thing I think I would change next time around is to not use so many chocolate chips. They were a little too chocolatey if that even makes sense, I mean how can anything be too chocolatey right?
1 heaping cup semisweet chocolate chips
1 1/2 cups plus 1 tablespoon all-purpose flour
1 1/2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon all spice
1/4 teaspoon nutmeg
1 tablespoon cocoa powder
1 stick unsalted butter
1/2 cup brown sugar, packed
1/2 cup unsulfured molasses
1 teaspoon baking soda
1 1/2 teaspoons boiling water
Red & Green Sugar (and any other sprinkles you want)
In medium bowl, sift together flour, ginger, cinnamon, all spice, nutmeg, and cocoa.
In bowl beat butter until whitened, about 3 minutes. Beat in brown sugar, mixing until combined.
Pour in molasses and beat until combined. Beat in 1/2 of the flour mixture
In a separate bowl, dissolve baking soda in 1 1/2 teaspoons boiling water then beat in to batter.
Beat in the rest of your flour mixture then stir in your chocolate chips
Place dough onto a piece of plastic wrap. Pat into a 1 inch thick rectangle, seal the plastic wrap, and refrigerate until firm (at least two hours).
Heat oven to 325 degrees. Cut dough into 24 equal parts using a serrated knife.
Roll each square into a ball, roll each ball in granulated sugar, then place on baking sheet and flatten slightly.
Bake cookies until the surfaces crack slightly, 10 to 12 minutes. Let cool on pan for 5 minutes, then transfer to wire rack.