Martha Stewart Chewy Chocolate Gingerbread Recipe

Name: Martha Stewart Chewy Chocolate Gingerbread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups tbsps all-purpose flour; 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 cocoa powder; 1/2 cup unsalted butter, room temperature; 1 tablespoon freshly grated peeled ginger; 1/2 cup packed dark brown sugar; 1/2 cup unsulphured molasses; 1 teaspoon baking soda; 1 1/2 teaspoons boiling water; 7 ounces best quality semisweet chocolate, chunked; 1/4 cup granulated sugar

Servings: persons

1 1/2 cups tbsps all-purpose flour
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 cocoa powder
1/2 cup unsalted butter, room temperature
1 tablespoon freshly grated peeled ginger
1/2 cup packed dark brown sugar
1/2 cup unsulphured molasses
1 teaspoon baking soda
1 1/2 teaspoons boiling water
7 ounces best quality semisweet chocolate, chunked
1/4 cup granulated sugar

1
["Line two baking sheets with parchment paper.", "In a medium bowl, sift together, flour, ginger,cinnamon, cloves, nutmeg and cocoa.", "In the bowl of an electric mixer fitted with the paddle attachment, beat butter and ginger on medium speed until lightened, about 4 minutes.", "Add brown sugar,beat until combined. Add molasses, beat until combined.", "In a small bowl, dissolve baking soda in boiling water.", "Beat half of flour mixture into butter mixture.", "Beat in baking soda mixture, then remaining flour mixture.", "Mix in chocolate, turn into plastic wrap.", "Pat out to 1"" thickness, seal with wrap. Refrigerate until firm, 2 hours or overnight.", "Preheat oven to 325*.", "Roll dough into 1 1/2"" balls, place 2"" apart on baking sheets.", "Chill 20 minutes. Roll in granulated sugar.", "Bake until surface just begins to crack, 10-12 minutes, rotating halfway through.", "Let cool 5 minutes.", "Transfer to a wire rack and cool completely."]

837

kcal

Calories

Fat

111

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 1/2 cups tbsps all-purpose flour, 1 tablespoon all-purpose flour, 1 1/4 teaspoons ground ginger, 1 teaspoon ground cinnamon, and more.

Yes, Martha Stewart Chewy Chocolate Gingerbread falls under the Soups & Stews category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Martha Stewart Chewy Chocolate Gingerbread

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