Lucy in the Larder

“Martha baked…” Chewy ginger & chocolate cookies

So my nickname at work is ‘Martha’, as in Marta Stewart. One day, maybe, I’d like to be Australia’s answer to her (sans tax evasion), but really it’s because I bake a lot, and it’s my work colleagues who are often the recipients of my Sunday-night-desires-to-bake. They tell me it’s a good day when they arrive to find and email in their inbox on Monday mornings, Subject: “Martha’s baked…”

It’s really only appropriate that this Monday, I have actually baked a Martha Stewart recipe – Chewy chocolate & ginger spiced cookies. I was thinking about the perfect winter biscuit, and for me, it had to be a little bit crunchy and a little bit chewy (yes, you can have it all). And it had to have chocolate.

These, with their dark molasses colour, bittersweet chocolate, warming ginger and fragrant spices were perfect. And the final dusting of sugar before baking, makes them looks like something that’s been unearthed from a precious diamond mine.

Chewy ginger and chocolate cookies (by Martha Stewart)
Makes: 24; Prep time: 10 minutes; Cook time: 12 minutes (plus 2.5 hours refrigeration)

200 g best quality semi-sweet chocolate
1 ½ cups, plus 1 Tbsp plain flour
1 ¼ tsp ground ginger
1 tsp ground cinnamon
¼ tsp ground cloves
¼ tsp ground nutmeg
1 Tbsp unsweetened Dutch-process cocoa powder
8 Tbsp (115 g) unsalted butter
1 Tbsp freshly grated ginger
½ cup dark-brown sugar, packed
½ cup unsulfured molasses
1 tsp bi-carb soda
½ cup granulated sugar

–       Line two baking sheets with baking paper. Chop chocolate into ½ centimetre chunks; set aside. In a medium bowl, sift together flour, ground ginger, cinnamon, cloves, nutmeg, and cocoa

–       In the bowl of an electric mixer, fitted with the paddle attachment, beat butter and grated ginger until whitened, about 4 minutes. Add brown sugar; beat until combined. Add molasses; beat until combined

–       In a small bowl, dissolve baking soda in 1 ½ teaspoons boiling water. Beat half of flour mixture into butter mixture. Beat in baking-soda mixture, then remaining half of flour mixture. Mix in chocolate; turn out onto a piece of plastic wrap. Pat dough out to about 2.5 centimetres thick; seal with wrap; refrigerate until firm, 2 hours or more

–       Heat oven to 175’C. Roll dough into 3 centimetre balls; place at least 5 centimetres apart on baking paper. Refrigerate for 20 minutes. Roll in granulated sugar. Bake until the surfaces crack slightly, 10 to 12 minutes. Let cool 5 minutes; transfer to a wire rack to cool completely

This entry was published on July 8, 2012 at 2:28 am. It’s filed under Lucy's plate, Recipes, Uncategorized and tagged , , , . Bookmark the permalink. Follow any comments here with the RSS feed for this post.

2 thoughts on ““Martha baked…” Chewy ginger & chocolate cookies

  1. These have been one of my favorites since they appeared in a cookie issue of her magazine a decade ago!! so much so that we included them in our wedding cook book in 2005. These are THE BEST cookie .. just as you say, crispy and chewy … And also chocolatey, and spicy, and delicious 🙂 Live this post!!

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