Tonight’s dinner was left over bbq pork/vegetable stirfry that I made last night to rave reviews from Cornelius. Dessert? Gingerbread chocolate chip cookies from a Martha Stewart recipe. I didn’t follow the recipe exactly, as I didn’t flatten the dough, nor did I wait 2 hours for the cookie dough to chill. I let it chill exactly 15 minutes and just scooped the batter out with a spoon and skipped the added sugar bit too. It made 30 yummy cookies that are crispy out the outside and chewy good on the inside. So good.
chocolate chip & ginger cookies
NOTE: The next day, these cookies were hard as delicious little stones. Still tasty, but they lost that soft/crisp edge.
7 oz chocolate chips
1 1/2 c plus 1 T flour
1 1/4 t ground ginger
1 t ground cinnamon
1/4 t ground cloves
1/4 t ground nutmeg
1 T cocoa powder
8 T softened butter
1 T ginger
1/2 c brown sugar, packed
1/2 c molasses
1 t baking soda1. In a medium bowl, mix flour, ground ginger, cinnamon, cloves, nutmeg, and cocoa.
2. In another bowl, beat butter and ginger until fluffy. Add brown sugar and molasses and mix until combined.
3. In a small bowl, dissolve baking soda in 1 1/2 teaspoons boiling water. Mix half of flour mixture into the butter mixture, then add the baking-soda mixture and the rest of the flour mixture. Mix in chocolate chips.
4. Heat oven to 325°. Roll dough into balls and chill for 15 minutes. Bake until the surfaces crack slightly, 10 to 12 minutes. Let cool 5 minutes; transfer to a wire rack to cool completely.
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