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August 28, 2017

Chocolate Gingerbread Cookies from the Wild Horse Inn

By: Donna Culpepper

INGREDIENTS

  • 1 1/2 cups + 1 tbsp flour
  • 1 1/4 tsp ground ginger
  • 1 tsp cinnamon
  • 1/2 tsp cloves
  • 1/2 tsp nutmeg
  • 1 tbsp Cocoa powder
  • 1 stick unsalted butter at room temperature
  • 1/2 cup packed brown sugar
  • 1/2 cup unsulfured molasses
  • 1 tsp baking soda
  • 1 1/2 tsp boiling water
  • 7 oz. semisweet chocolate, cut into chunks
  • Sugar for rolling

DIRECTIONS

  1. In a medium bowls, sift together flour, spices and cocoa. In another bowl, beat butter and brown sugar until light, then add molasses.
  2. In a small bowl, dissolve baking soda in boiling water and set aside. Beat half of flour mixture into butter mixture. Beat in baking-soda and water, then finish adding the flour mixture. Mix in chocolate. Turn dough onto plastic wrap and chill for at least 2 hours.
  3. Preheat oven to 325 degrees. Line baking sheets with parchment. Form 2-inch balls from the dough and roll in sugar, then place about 2 inches apart on cookie sheets. Bake about 10-12 minutes, until the surfaces just begin to crack.
  4. Cool for 5 minutes on cookie sheets before transferring to cooling racks.
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