Chewy chocolate gingerbread cookies
Chewy chocolate gingerbread cookies Makes about 2 dozen – Nicole Peterson 1 1/2 cups plus 1 Tablespoon gluten-free flour mix 1 tablespoon unsweetened coca powder 1 1/4 teaspoons ground ginger 1 Teaspoon ground cinnamon 1/4 Teaspoon ground cloves 1/4 ground nutmeg 1/2 cup (1 stick) unsalted butter, softened 1 tablespoon grated fresh peeled ginger 1/2 cup packed dark-brown sugar 1/4 cup unsulfured molasses 1 teaspoon baking soda dissolved in 1 1/2 teaspoons boiling water 7 ounces best-quality semisweet chocolate, cut into 1/4 inch pieces (trader joe’s best selection) 1/4 cup granulated sugar 3/8 Teaspoon Xanthan gum 1:: Sift flour, cocoa powder, ground ginger, cinnamon, cloves + nutmeg into a medium bowl; set aside. 2:: Put butter + grated ginger into the bowl of an electric mixer fitted with the paddle attachment or use a hand held mixer. Mix on medium speed until lightened, about 4 minutes. 3:: 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. 4:: Preheat oven 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. 5:: 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. Can be stored in airtight containers at room temperature up to 5 days.
Chewy chocolate gingerbread cookies Makes about 2 dozen – Nicole Peterson 1 1/2 cups plus 1 Tablespoon gluten-free flour mix 1 tablespoon unsweetened coca powder 1 1/4 teaspoons ground ginger 1 Teaspoon ground cinnamon 1/4 Teaspoon ground cloves 1/4 ground nutmeg 1/2 cup (1 stick) unsalted butter, softened 1 tablespoon grated fresh peeled ginger 1/2 cup packed dark-brown sugar 1/4 cup unsulfured molasses 1 teaspoon baking soda dissolved in 1 1/2 teaspoons boiling water 7 ounces best-quality semisweet chocolate, cut into 1/4 inch pieces (trader joe’s best selection) 1/4 cup granulated sugar 3/8 Teaspoon Xanthan gum 1:: Sift flour, cocoa powder, ground ginger, cinnamon, cloves + nutmeg into a medium bowl; set aside. 2:: Put butter + grated ginger into the bowl of an electric mixer fitted with the paddle attachment or use a hand held mixer. Mix on medium speed until lightened, about 4 minutes. 3:: 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. 4:: Preheat oven 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. 5:: 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. Can be stored in airtight containers at room temperature up to 5 days.