Chewy Chocolate Gingerbread...

One of my all-time favorite Christmas cookie recipes.  These have fresh ginger, lots of chocolate and just enough spice.  The outside is crunchy, the inside is soft, with a coating of sugar on the cookies to make them sparkle, these are sure to be a favorite for you too.

I have been making these for years and they never disappoint.  People always rave about these, so they seem to make it into our cookie boxes often at Christmas.  Give them a try, you will love them!

CHEWY CHOCOLATE GINGERBREAD

Martha Stewart

Makes about 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 unsweetened Dutch-process 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

1/2 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.

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.