Saturday, February 6, 2010

Molten Chocolate Magma Gingerbread Cookies

These are officially my favorite cookies EVER!




Photo by Robin


I'm pretty sure they weren't supposed to have lava flows bursting through their delicious cookie centers, but   I guess that is what happens when you break a chocolate bar into bite sized chunks instead of using already created chunks or chips. I'm thinking they temper that chocolate in a particular way. Oh well, no major harm, cookies taste and look better now.

I found the original recipe for these guys at Brownies for Dinner. I edited the recipe just a tad. Drink with a tall glass of moo-juice.


Molten Chocolate Magma Gingerbread Cookies

(adapted from Martha Stewart’s Cookies)

Makes about 2 dozen cookies
1 1/2 cups plus 1 tablespoon all-purpose flour
1 1/4 teaspoons ground ginger ( *I didn't have fresh ginger so I stuck with 1 1/2 tsp ground ginger)
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon salt
1 tablespoon cocoa powder
1/2 cup (1 stick or 1/4 pound) unsalted butter, softened
*1 tablespoon freshly grated peeled ginger root (omitted)
1/2 cup firmly packed brown sugar (dark preferred)
1/2 cup unsulfured molasses
1 teaspoon baking soda
1 1/2 teaspoon boiling water
7 ounces semisweet chocolate chips (about half a bag or just under 1 cup) (I had two of those 86% Midnight Reverie chocolate bars from Ghirardelli which I chopped up)
1/3 cup granulated sugar (for rolling)
  1. Sift together the flour, powdered ginger, cloves, cinnamon, nutmeg, salt and cocoa.
  2. In the bowl of an electric mixer fitted with a paddle attachment, beat the butter and fresh ginger until light and fluffy, about 4 minutes. Add brown sugar, beat until combined. Add molasses and beat until combined.
  3. In a small bowl, dissolve baking soda in boiling water. Set aside.
  4. Add half of the flour mixture to the butter mixture. Beat in the dissolved baking soda. Add the rest of the flour mixture and mix until combined. Stir in the chocolate chips.
  5. Turn dough out onto a piece of plastic wrap and pat down into a rectangle that is about 1 inch thich. Chill dough in the refrigerator (wrapped in plastic) for 2 hours or overnight, until firm. [Note: The previous author stated that 2 hours wasn't really long enough for the dough to firm up, but when I made my cookies I started the dough before eating dinner and had it in the fridge until we finished, MAYBE 35min, and I had no trouble with rolling the cookies].
  6. Preheat oven to 325 degrees. Line 2 baking sheets with parchment paper or silicon baking mat (Silpat). Roll dough into 1 1/2 inch balls. Place about 2 inches apart on the baking sheets. (The original recipe says to refrigerate baking sheets and dough balls for 20 minutes, which I also skipped, maybe thats what caused the magma but I don't think so)
  7. Roll dough balls in granulated sugar and return to baking sheets. Bake for 10 to 12 minutes, until surfaces crack slightly. If baking both sheets of cookies at the same time, rotate the sheets about halfway through. Let cool 5 minutes on baking sheet, then transfer to a wire rack to cool completely.
  8. Send them away before you eat them all yourself.

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