A day without chocolate.....

.....is a day without sunshine!

Today's Sunshine in the form of:

Chewy Chocolate Gingerbread Cookies

I could give up chocolate but I'm not a quitter!

Chewy Chocolate Gingerbread Cookies

• 1 1/2 cup plus 1 TBSP all-purpose flour
• 1 TBSP unsweetened Dutch-process Cocoa powder
• 1 1/4 tsp ground ginger
• 1 tsp ground cinnamon
• 1/4 tsp ground cloves
• 1/4 tsp ground nutmeg
• 1/2 cup (1 stick) unsalted butter, softened
• 1 TBSP grated peeled fresh ginger
• 1/2 cup packed dark-brown sugar
• 1/4 cup unsulfured molasses
• 1 tsp baking soda dissolved in 1 1/2 teaspoons boiling water
• 7 ounces best quality semisweet chocolate, cut into 1/4-inch pieces
• 1/4 granulated sugar

Sift flour, cocoa powder, ground ginger, cinnamon, cloves and nutmeg into a medium bowl; set aside.
Put butter and grated ginger into the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until lightened, about 4 minutes. Add brown sugar; mix until combined. Add molasses; mix until combined.
Mix in flour mixture in 2 batches, alternating with the baking soda mixture. Mix in chocolate. Transfer dough to a piece of plastic wrap. Pat dough to about 1 inch thick; wrap in plastic. Refrigerate until firm, about 2 hours or overnight.
Preheat oven to 325°. Line 2 baking sheets with parchment paper. Roll dough into 1 1/2-inch balls; space 2 inches apart on baking sheets. Refrigerate 20 minutes.
Roll balls in granulated sugar. Bake until surfaces crack slightly, 10 to 12 minutes. Let cool on sheets 5 minutes. Transfer to a wire rack, and let cool completely.
Cookies are best the day they are made, but can be stored in an airtight container at room temperature up to 5 days.

Source: Martha Stewart Living February 2006

~ shop-i love chocolate-girl