The holidays always mean time for baking. My favorite cookie to bake and eat every year was the cover cookie from Martha Stewart’s Cookie book. I made them for a few years following every instruction to the letter. Then came some inspiration and my new recipe that is inspired by Martha. Thanks Martha, I like to believe you would be proud of my change.
It isn’t a drastic change I simply added a little orange zest, because orange goes great with ginger, and because orange goes great with chocolate. It was a small leap that orange, ginger and chocolate would make a great trio. These are a huge hit every year and never last long at our house.
When I saw the badge for The Great Food Blogger Cookie Swap on my friend Susannah’s blog, Feast+West, I knew I had to participate and exactly which cookies I would be making. It was a blast. I will definitely be doing it again next year. A great bonus to the cookies was that the $4 I spent to participate went to Cookies for Kids’ Cancer.
I want to thank Confections + Coffee, The Marvelous Misadventures of a Foodie and The Baker Upstairs for the delicious cookies they sent. You can find their cookies on their blogs and you can find a roundup of all the cookies on the blogs of the masterminds behind this great swap; Love and Olive Oil or The Little Kitchen, this Friday.
Ingredients
- 8 ounces semisweet chocolate
- 1 1/2 culs plus 1 Tablespoon all-purpose flour
- 1 1/4 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 Tablespoon unsweetened cocoa powder
- 8 Tablespoons (1 stick) unsalted butter
- 1 Tablespoon freshly grated ginger
- 1 1/2 teaspoon orange zest
- 1/2 cup dark-brown sugar, packed
- 1/4 cup unsulfured molasses
- 1 teaspoon baking soda
- 1/4 cup granulated sugar
Instructions
- Chop chocolate into 1/4-inch chunks; set aside. Sift flour, cocoa and spices together and set aside.
- In an electric mixer, beat butter, grated ginger and orange zest until light and combined. Add brown sugar and beat until combined
- Add molasses and beat until combined
- In a small bowl dissolve baking soda in 1 1/2 teaspoon of boiling water
- Mix flour mixture into butter mixture then add baking soda mixture and mix until combined
- Stir in chocolate pieces by hand
- Put dough on plastic wrap and make a patty about 1 inch thick. Cover and refrigerate until firm, at least 2 hours.
- Heat oven to 325 degrees. Roll dough into 1 1/2-inch balls; roll balls in sugar and bake until surface of the cookie is slightly cracked, approximately 10-12 minutes.
1
Anne, these look so freakin’ incredible. I love chocolate and orange together, so I am definitely going to have to make them! Thanks so much for sharing this incredible recipe, and I am so glad I could introduce you to the cookie swap!!! <3
Yum! These sounds delicious. Joel really likes the combo of orange and chocolate, so he’d love these:)
Verna Oyer says
Where did you get the red wire cubes with the coffee cup hooks that are above your coffee bar? I love it!
Thanks I got them from one kings lane a few years ago. Home Goods has had similar pieces over the years too.