Holiday Baking: Cookies

Remember last week when I mentioned how much I love to bake, especially this time of year? Well, I think I've officially met my baking quota for both 2010 and 2011! I didn't step foot out of the kitchen for two days last week, and it was marvelous! I'd feel like a traitor if I chose just one cookie as my favorite, they are all amazing, but if I had to, the one cookie that everyone loves, without fail, are my chocolate gingerbread cookies. I wish I could say I discovered the recipe in some obscure place or that it belonged to my great-great-great-grandmother, but that's not the case. I came across it in Martha Stewart's Holiday Cookies magazine about nine years ago---before Martha went to prison, pulled her life back together and reclaimed her position as Domestic Goddess---and I still have, and use, the magazine for the recipe. So since I believe a cookie like this could create world peace, I would be a complete jerk if I didn't share it with you. Happy baking and peacemaking!

Martha Stewart"s Chocolate Gingerbread Cookies

Ingredients

7 ounces best-quality semisweet chocolate
1 1/2 cups plus 1 tablespoon all-purpose flour
1 1/4 teaspoons ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1 tablespoon unsweetened Dutch-process cocoa powder
8 tablespoons (1 stick) unsalted butter
1 tablespoon freshly grated ginger
1/2 cup dark-brown sugar, packed
1/4 cup unsulfured molasses
1 teaspoon baking soda
1/4 cup granulated sugar

Directions

Line two baking sheets with parchment. Chop chocolate into 1/4-inch chunks; set aside. In a medium bowl, sift together flour, ground ginger, cinnamon, cloves, nutmeg, and cocoa.
In the bowl of an electric mixer, fitted with the paddle attachment, beat butter and grated ginger until whitened, about 4 minutes. Add brown sugar; beat until combined. Add molasses; beat until combined.
In a small bowl, dissolve baking soda in 1 1/2 teaspoons boiling water. Beat half of flour mixture into butter mixture. Beat in baking-soda mixture, then remaining half of flour mixture. Mix in chocolate; turn out onto a piece of plastic wrap. Pat dough out to about 1 inch thick; seal with wrap; refrigerate until firm, 2 hours or more.
Heat oven to 325 degrees. Roll dough into 1 1/2- inch balls; place 2 inches apart on baking sheets. Refrigerate 20 minutes. Roll in granulated sugar. Bake until the surfaces crack slightly, 10 to 12 minutes. Let cool 5 minutes; transfer to a wire rack to cool completely.

(Makes 2 dozen)

I also made brownies, maple walnut cookies, sugar cookies, and cranberry oatmeal cookies. You know, since I was baking anyway.

Then I wrapped it all up in these cute little treat boxes for teachers, friends, and neighbors...

Well, maybe not all of it was wrapped up. That would explain why there's a perpetual glass of milk and crumbs left where ever I go, and also why my jeans aren't fastening quite so well.