Ingredients for Martha Stewart Chewy Chocolate Gingerbread
- All Purpose Flour
- Ground Ginger
- Ground Cinnamon
- Ground Cloves
- Ground Nutmeg
- Cocoa Powder
- Unsalted Butter
- 2 teaspoons ground ginger
- Dark Brown Sugar
- Unsulphured Molasses
- 1 teaspoon baking soda
- Boiling Water
- Semisweet Chocolate
- Granulated Sugar
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How to Make Martha Stewart Chewy Chocolate Gingerbread
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a large bowl, cream together the butter and both sugars until light and fluffy.
- Beat in the eggs one at a time, then stir in the molasses and vanilla.
- In a separate bowl, whisk together the flour, baking soda, ginger, cloves, cinnamon, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Stir in the chocolate chips and candied ginger.
- Drop by rounded tablespoons onto the prepared baking sheets, leaving some space between each cookie.
- Bake for 10-12 minutes, or until the edges are set and the centers are still slightly soft.
- Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
29 g
Sugar
504g
Fat
309g
Carbs
83g
