Chewy Chocolate Gingerbread Cookies

Found this recipe and made these for my Cookie Exchange at work. I tripled them and they are fantastic.

makes 2 dozen


* 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 cocoa powder
* 8 tablespoons (1 stick) unsalted butter
* 1 tablespoon freshly grated ginger
* 1/2 cup dark-brown sugar, packed
* 1/2 cup unsulfured molasses
* 1 teaspoon baking soda
* 1/4 cup granulated sugar


Directions

1. 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.

2. 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.

3. 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.

4. 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.

I love to bake and these were fun and very time consuming to make.. Baking is a mediation to me and I love to do it. The holidays just give me another excuse to do it.. Hope that you enjoy them too.

Zucchini & Feta Muffins

Zucchini & Feta Muffins

2 cups all purpose flour
1 Tbsp baking powder
pinch of salt
2 eggs
1/2 cup of virgin olive oil
1 1/2 cups shredded zucchini
1 cup crumbled feta cheese
1 1/2 Tbsp grated lemon zest

Preheat oven to 375. Grease 6-cup muffin tin.

Sift the dry ingredients together in A medium bowl, beat eggs and oil with electric mixer until smooth.

Stir in the zucchini, feta cheese, and lemon zest. Add the dry ingredients, and stir until the mixture is just combined.

Spoon the mixture into the prepared pan. Bake 30 minutes. Remove pan from the oven and cool on a rack.


Variations:
Carrot & Zucchini muffins-- prepare the basic muffin recipe substituting 3/4 cup finely shredded carrot for 3/4 cup zucchini.

Zucchini, feta, & olive muffins-- add 3 Tbsp finely chopped olives in muffin batter.

Orange & Zucchini-- add 1 Tbsp finely grated orange zest to the muffin batter.


Store refrigerated in an air tight container for up to 2 days, or freeze for up to 3 months.


FYI: Hubs even likes these.. so they are good. he doesnt like anything.