Best 3 Martha Stewart Chewy Chocolate Gingerbread Recipes

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Indulge in a delightful holiday baking experience with Martha Stewart's Chewy Chocolate Gingerbread recipe. This classic treat combines rich, dark chocolate and warming gingerbread flavors with a satisfyingly chewy texture. Perfect for Christmas cookies exchanges or festive gatherings, this recipe promises to impress your family and friends with its irresistible taste and homemade goodness. Let's embark on a culinary journey to create this delectable dessert that will fill your kitchen with the aromas of the season.

Let's cook with our recipes!

CHEWY CHOCOLATE-GINGERBREAD COOKIES



Chewy Chocolate-Gingerbread Cookies image

A combination of fresh and ground ginger, molasses, and chunks of semisweet chocolate makes the cookies sophisticated enough for adults but chocolaty enough for children.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes 2 dozen

Number Of Ingredients 14

1 1/2 cups plus 1 tablespoon unbleached all-purpose flour
1 1/4 teaspoons ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon freshly grated nutmeg
1 tablespoon unsweetened Dutch-process cocoa powder
1 stick (1/2 cup) unsalted butter, room temperature
1 tablespoon grated peeled fresh ginger
1/2 cup dark-brown sugar, packed
1/4 cup unsulfured molasses
1 teaspoon baking soda
1 1/2 teaspoons boiling water
7 ounces best-quality semisweet chocolate, cut into 1/4-inch chunks
1/4 cup granulated sugar

Steps:

  • Line two baking sheets with parchment. 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 lightened, about 4 minutes. Add brown sugar; beat until combined. Add molasses; beat until combined.
  • In a small bowl, dissolve baking soda in 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 1 inch thick; seal with wrap. Refrigerate until firm, 2 hours or overnight.
  • Heat oven to 325 degrees. Roll dough into 1 1/2- inch balls; place 2 inches apart on prepared baking sheets. Refrigerate 20 minutes. Roll in granulated sugar. Bake until the surfaces crack slightly, 10 to 12 minutes, rotating halfway through. Let cool on sheets 5 minutes, then transfer cookies to a wire rack and let cool completely. Cookies are best the day they are made but can be stored in an airtight container at room temperature up to 5 days.

MARTHA STEWART CHEWY CHOCOLATE GINGERBREAD



Martha Stewart Chewy Chocolate Gingerbread image

This is another of her cookies from a holiday issue in 2001. Melts in your mouth good..a nice twist to a gingerbread cookie

Provided by grandma2969

Categories     Dessert

Time P1DT10m

Yield 2 dozen

Number Of Ingredients 15

1 1/2 cups tbsps all-purpose flour
1 tablespoon all-purpose flour
1 1/4 teaspoons ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1 tablespoon cocoa powder
1/2 cup unsalted butter, room temperature
1 tablespoon freshly grated peeled ginger
1/2 cup packed dark brown sugar
1/2 cup unsulphured molasses
1 teaspoon baking soda
1 1/2 teaspoons boiling water
7 ounces best quality semisweet chocolate, chunked
1/4 cup granulated sugar

Steps:

  • Line two baking sheets with parchment paper.
  • In a medium bowl, sift together, flour, ginger,cinnamon, cloves, nutmeg and cocoa.
  • In the bowl of an electric mixer fitted with the paddle attachment, beat butter and ginger on medium speed until lightened, about 4 minutes.
  • Add brown sugar,beat until combined. Add molasses, beat until combined.
  • In a small bowl, dissolve baking soda in boiling water.
  • Beat half of flour mixture into butter mixture.
  • Beat in baking soda mixture, then remaining flour mixture.
  • Mix in chocolate, turn into plastic wrap.
  • Pat out to 1" thickness, seal with wrap. Refrigerate until firm, 2 hours or overnight.
  • Preheat oven to 325*.
  • Roll dough into 1 1/2" balls, place 2" apart on baking sheets.
  • Chill 20 minutes. Roll in granulated sugar.
  • Bake until surface just begins to crack, 10-12 minutes, rotating halfway through.
  • Let cool 5 minutes.
  • Transfer to a wire rack and cool completely.

CHEWY CHOCOLATE GINGERBREAD COOKIES



Chewy Chocolate Gingerbread Cookies image

Make and share this Chewy Chocolate Gingerbread Cookies recipe from Food.com.

Provided by roslyn.hazen

Categories     Drop Cookies

Time 3h10m

Yield 24 cookies

Number Of Ingredients 14

7 ounces best-quality semisweet chocolate
1 1/2 cups all-purpose flour, plus
1 tablespoon all-purpose flour
1 1/4 teaspoons ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1 tablespoon cocoa powder
8 tablespoons unsalted butter
1 tablespoon grated fresh ginger
1/2 cup dark brown sugar, packed
1/2 cup unsulphured molasses
1 teaspoon baking soda
1/4 cup granulated sugar

Steps:

  • Line two baking sheets with parchment. Chop chocolate into 1/4-inch 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 1/2 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 1 inch thick; seal with wrap; refrigerate until firm, 2 hours or more.
  • Heat oven to 325°F
  • Roll dough into 1 1/2- inch balls; place 2 inches apart on baking sheets. Refrigerate 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.

Nutrition Facts : Calories 153.2, Fat 8.4, SaturatedFat 5.2, Cholesterol 10.2, Sodium 59.2, Carbohydrate 20.9, Fiber 1.8, Sugar 10.5, Protein 2

Tips:

  • Use high-quality chocolate. The better the chocolate, the better the gingerbread will taste. Look for chocolate with a cocoa content of at least 70%.
  • Don't overmix the batter. Overmixing will make the gingerbread tough. Mix just until the ingredients are combined.
  • Let the gingerbread cool completely before frosting it. This will help the frosting set properly.
  • Be creative with your decorations. You can use anything from sprinkles to candy canes to decorate your gingerbread.

Conclusion:

Martha Stewart's Chewy Chocolate Gingerbread is a delicious and festive treat that is perfect for the holidays. With its rich chocolate flavor and chewy texture, this gingerbread is sure to be a hit with everyone who tries it. So, what are you waiting for? Give this recipe a try today!

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