We’ve made our fair share of holiday cookies over the years. Some are old family traditions, and some are new recipes that we’ve picked up here and there. These confections fall into the latter category, but as they’ve been steady in the rotation for the past 15 years, they’re starting to feel like an heirloom. Chewy, chocolaty, and delicately spiced, they are the embodiment of the winter holidays.
(Inspired by Martha Stewart’s Chewy Chocolate Gingerbread Cookies)
- 1 ½ cups all-purpose flour
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- ¼ teaspoon fresh grated nutmeg or ground nutmeg
- ¼ teaspoon ground cloves
- ¼ teaspoon salt
- 1 tablespoon cocoa powder
- 1 teaspoon baking soda
- 1 stick unsalted butter at room temperature
- ½ cup dark brown sugar
- ¼ cup molasses
- 2 teaspoons freshly grated ginger
- 1 cup good quality bittersweet chocolate chunks or large chips
Sift the dry ingredients together (flour through baking soda) and whisk to ensure even distribution.
In a stand mixer, beat the butter and brown sugar together using the paddle attachment 4-5 minutes. Add the grated ginger and molasses. Scrape the sides of the bowl, and beat again.
Add the flour and mix on slow speed until just incorporated. Scrape the bowl again and mix until just combined. Stir in the chocolate chips. Remove to a sheet of plastic wrap, flatten into a 1 inch disc, wrap and refrigerate for 1-2 hours. (At this point you can freeze the dough as well. Thaw in the refrigerator overnight before proceeding).
Preheat the oven to 325. Form the cookies into 1 ½ inch balls and place on a parchment lined baking sheet two inches apart. Refrigerate while you form the rest of the cookies.
Bake for 12 minutes, until they are cracked on the top. Remove from the oven and let cool on the pan for 5 minutes before removing to a cooling rack. Cookies stay good, stored at room temperature, for a week.
Try with the Warre’s Otima Tawny 10-Year Port.