Ginger Chocolate Chip Cookies
7.5 oz (1 1/2 cup) gluten free flour blend, I use Manini’s
1 tsp ground cinnamon
1 1/4 tsp ground ginger
1/4 tsp ground cloves
1/4 tsp freshly grated nutmeg
1 TBSP cocoa powder
1 stick salted butter at room temperature
1 TBSP grated fresh ginger
3.5 oz (1/2 cup) packed dark-brown sugar
1/4 cup molasses
1 tsp baking soda
1 1/2 tsp boiling water
7 oz dark chocolate chips
1/4 cup granulated sugar for coating the cookies
Makes about 20 cookies.
Pre-heat oven to 325*.
Dissolve baking soda in boiling water in a small bowl, set aside.
Whisk together the flour, cinnamon, ground ginger, cloves, nutmeg, and cocoa powder, set aside.
In the bowl of a standing mixer, beat the butter and fresh ginger, with the paddle attachment, for 3 minutes, scrapping the sides half way through.
Add the brown sugar to the butter, mixing until combined then add the molasses, mixing until combined. Scrap the sides of the bowl as needed.
Add half of the dry ingredients to the butter/sugar and mix.
Add the dissolved baking soda and water, mix, then add the remaining dry ingredients.
Gently mix in the chocolate chips.
Transfer the dough to a plate or plastic wrap, pressing it out until it is about 1 inch thick. Chill the dough in the refrigerator until firm, at least 2 hours.
With a spoon, create 1 - 2 inch dough balls, roll in granulated sugar and place on cookie sheet, about 2 inches apart and bake until cracks form on the top, about 10 minutes.
Allow the cookies to cool for a few minutes on the cookie sheet, then transfer to cooling rack.
Cookies are always best fresh out of the oven, but these can be stored in a lidded container for a few days.
The dough freezes really well, so make a double batch and store half of the dough in the freezer.
This recipe has been adapted to be gluten free from Martha Stewart’s Chewy Chocolate-Gingerbread Cookies. The original can be found here.
Enjoy!
Happy Baking
Anne Barbo Moon
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