Yesterday was my sister’s birthday—she would’ve been 42. It’s a tough day for me every year because she meant so much to me and I miss her dearly. I decided to whip of a batch of these delicious chocolate gingerbread cookies because they were one of her favorites. She even nicknamed them “chocolate ginger orgasm cookies” because they were that good. Haha! We used to share them with a glass of red wine or cup of tea! Adapted from Martha Stewart, my recipe adds candied ginger, brown butter, coffee and turbinado sugar for extra crunch and depth. It’s one of my all time favorite holiday cookies! I hope you love them as much as I do!
1 1/2 cups all purpose flour
1 tsp cinnamon
1/4 tsp freshly grated nutmeg
1 1/4 tsp ground ginger
1/4 tsp ground cloves
1/4 tsp ground cardamom
1 T unsweetened Dutch-process cocoa
1 tsp baking soda
1/4 tsp sea salt
1 stick unsalted butter
1 T freshly grated ginger
1/2 cup dark brown sugar
1/4 cup unsulfured molasses
2 T freshly brewed strong coffee
7 ounces bittersweet chocolate chips
2 T finely diced candied ginger
1/4 cup turbinado sugar
1. Combine flour, spices, cocoa, baking soda and salt in a bowl. Stir until evenly combined.
2. Brown butter on the stovetop over medium heat. Watching carefully so as not to burn it and stir every once in awhile. I often pull it off the stovetop just as it begins to turn golden because it darkens even more as it cools.
3. Combine brown butter, sugar and molasses. Beat until combined and lightened.
4. Stir in half the dry ingredients into the butter mixture. Add the coffee. Then add the rest of the dry ingredients. Add the chocolate and candied ginger under just combined.
5. Cover plate with parchment and lay the dough on top. Form into a disk about 1-inch high and 9-inches around. Chill overnight in the fridge (or at least 2 hours but the more the better).
6. Preheat oven to 325ºF. Roll the dough into 1-1/2 inch balls (roughly 40g). Chill for another 20 minutes in the fridge. Roll in turbinado sugar and then bake for 8 minutes on middle rack. Take sheet out and bang it on the counter (this helps cracks to form and the chocolate to flatten out into little pools). Raise rack one notch higher and bake for another 3 minutes. Do not overbake! Once finished, bang the sheet one more time on the counter and then let the cookies cool for a few minutes on the sheet before moving them to a cooling rack.
Makes 2 dozen.