Chocolate gingerbread
Votes: 1
Time: 30 min.
Complexity: easily
Servings: 12
Complexity: easily
Servings: 12
Molasses, vanilla, cinnamon, and cloves give these chocolate gingerbread cookies a wonderful flavor, yet the spices complement the chocolate harmoniously rather than overpowering it. Bits of candied ginger also add texture and a piquant note. The cookies are soft with a crisp, sugary crust on top. Be careful not to overbake them, or they'll harden completely: once they've become opaque and cracked, it's time to remove them.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 and 1/4 cups dark brown sugar
- 1 egg
- 1/4 cup molasses
- 1.5 cups premium flour
- 0.5 cup cocoa
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Cooking the dish according to the recipe:
- Beat 1 1/4 cups dark brown sugar with 4 oz butter until fluffy, then add 1 egg and 1 tsp vanilla extract, 1/4 cup molasses, 2 tbsp crushed candied ginger and a large pinch each of ground cinnamon and cloves.
- Mix 1.5 cups flour with 0.5 cups alkalized cocoa powder, 3/4 teaspoon salt, and 3/4 teaspoon baking soda; add butter to the mixture and knead into a dough. Do not chill the dough. Spoon onto a baking sheet, sprinkle with coarse sugar, and bake for 8-12 minutes at 175°C.
Categories:
recipe / Mixer / Winter dishes / Festive dishes / Christmas / Desserts / Cookie / Food Network - recipes
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