Chocolate-Gingerbread Icebox CookiesWhen I set out to make this recipe, I fully intended to make Chocolate-Gingerbread men complete with cute little faces. Upon attempting to roll out the dough on my silicone mat, I discerned that using cookie cutters simply wasn't going to happen. The dough was simply too sticky. I broke out the dough scraper, scraped it into two balls, stuck some plastic wrap around it and rolled it into two logs to freeze. Once they were completely frozen, I sliced and baked them up.
Adapted from Martha Stewart's Cookie cookbook
2.5 cups (320g) all-purpose flour
0.5 cup (60g) cocoa powder, Dutch-processed
0.5 teaspoon ground ginger
1 teaspoon ground cinnamon
0.5 teaspoon freshly grated nutmeg
0.25 teaspoon ground cloves
0.5 teaspoon salt
0.5 teaspoon baking powder
0.5 teaspoon baking soda
0.75 cup (1.5) sticks of unsalted butter at room temperature
0.75 cup packed dark brown sugar
1 large egg
0.5 cup (120g) unsulfured molasses
2 tablespoons crystallized ginger, finely diced
1. In a medium bowl, whisk together the first nine ingredients. Set aside.
2. Cream the butter and brown sugar in the bowl of an electric mixer fitted with the paddle attachment. Beat until mixture appears fluffy.
3. Add the egg, molasses and crystallized ginger. Mix until combined.
4. Add the flour mixture, and mix on low until just combined.
5. Halve the dough. Roll each half into a log roughly 1.5" in diameter. Freeze until solid.
6. Preheat the oven to 325°F. While the oven is heating, remove one log at a time and slice into 0.25" thick slices.
7. Bake for 11-13 minutes, then allow to cool on the pan for 5 minutes.
9. Eat cookies. With milk, preferably. Enjoy!
They turned out a little more cakey than I'd intended and the ginger flavor was there but not that strong. Eric suggested that I stick some cream between them and call them whoopie pies. He's actually got a great point with this one. I could easily turn these into homemade Oreo Cakesters by dropping the ginger and adding some cream filling.
Oh the possibilities!