Ingredients Jump to Instructions ↓

  1. 4 tablespoons unsalted butter

  2. 4 tablespoons specturm organic natural shortening

  3. 1 scant tablespoon freshly grated ginger

  4. 1/2 cup packed dark brown sugar

  5. 1/2 cup molasses

  6. 1 1/2 cups plus 1 tablespoon all-purpose flour

  7. 1 tablespoon natural cocoa powder

  8. 1 1/4 teaspoons ground ginger

  9. 1 teaspoon cinnamon

  10. 1/4 teaspoon ground clove s

  11. 1/4 teaspoon fresh grated nutmeg

  12. 1/4 teaspoon salt

  13. 1 teaspoon baking soda

  14. 1 1/2 teaspoons hot water

  15. 6 ounces quality bittersweet chocolate - chopped into chunks

  16. 1/4 cup coarse crystal sugar

Instructions Jump to Ingredients ↑

  1. In a large mixing bowl, beat together butter, shortening and ginger until light - about 2 minutes. Add brown sugar and beat on medium until creamy, about 2 minutes. Add molasses and beat until combined. In a medium bowl, whisk together flour, cocoa, ground ginger, cinnamon, cloves, nutmeg and salt. In a small bowl, combine baking soda and hot water - stir until dissolved. Add half of the flour mixture to the creamed ingredients and mix until combined. Mix in the baking soda mixture, then the remaining half of the flour mixture. By hand, stir in the chocolate chunks. Scoop dough onto plastic wrap, flatten to a disk and cover with more wrap. Refrigerate at least 2 hours. Preheat oven to 325° Remove dough and evenly portion out into 26 pieces - roll the dough into about 1½" balls. Place back in the refrigerator for at least 20 minutes. Roll the tops of each ball into the coarse sugar. Bake until the tops begin to crack, about 10-12 minutes. Remove and let sit on the baking sheets for 5 minutes. Move cookies to a wire rack and cool completely


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