Chocolate Ginger Cookies
From Naomi Gallego when she worked at The Four Seasons Hotel
Chilling and Cooling
plus 1 tablespoons flour
freshly ground nutmeg
unsweetened cocoa powder
salted butter or use unsalted and add salt
crystallized ginger, finely chopped -- can use more
brown sugar, tighly packed
chocolate chips (or use chocolate chunks)
Sugar for rolling (optional)
Mix together the flour, baking soda, ginger, cinnamon, cloves, nutmeg and cocoa powder. If you are using unsalted butter, add the 3/8 teaspoon of salt as well. Set aside.
With an electric mixer, cream the butter and the brown sugar until light and fluffy. Gradually add the molasses, stirring as you pour.
Using lowest speed of mixer (or by hand), add dry ingredients, scraping side of the bowl. Stir in chocolate chips as well. Mix well. Cover dough and chill for at least 4 hours.
Preheat oven to 350 degrees.
Scoop about a tablespoon full of dough and roll in the palms of your hands until perfectly round and compact.
Roll the rounded dough balls in sugar to coat (if you want) and place on baking sheet.
Bake at 350 for about 10 minutes (for small cookies) or slightly longer for larger cookies. You can also bake at 325 for 12 or so minutes.
Allow cookies to cool and store in an airtight container.
There is another version of this recipe (Martha Stewart's) which calls for 1/4 cup of molasses rather than 1/2 cup. I have always used the 1/2 cup measure.