Not Quite NigellaThe cooking, eating and travel blog of a hungry blogger from Sydney, Australia featuring original recipes, interviews and articles on all things food @
Thursday, December 11, 2008
Crystal's Double Chocolate Ginger Cookies
This is a combination of a couple of different ginger cookies I found off of Allrecipes. I also up'd the amount of spices because I like my ginger cookies spicy!
2 1/4 cups all-purpose flour
2 1/2 teaspoons ground ginger
1 teaspoon baking soda
1/4 cup baking cocoa
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon salt
3/4 cup margarine, softened
1 cup white sugar
1 tablespoon water
1/4 cup molasses
2 tablespoons white sugar
About 1/2 a bag of mini chocolate chips
Preheat oven to 350 degrees F (175 degrees C). Sift together the flour, ginger, baking soda, flour, cinnamon, cloves, and salt. Set aside.
In a large bowl, cream together the margarine and 1 cup sugar until light and fluffy. Beat in the egg, then stir in the water and molasses. Gradually stir the sifted ingredients into the molasses mixture. Stir in the chocolate chips. Shape dough into walnut sized balls, and roll them in the remaining 2 tablespoons of sugar. I used a tablespoon worth of dough and rolled in Organic Sugar. Place the cookies 2 inches apart onto an ungreased cookie sheet, and flatten slightly.
Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. Store in an airtight container.
This also gave me an excuse to try out my new Wilton Christmas shapes cookie pan!