Chewy Chocolate Gingerbread Cookies. . . . or, uh Cake

It is cookie baking time.  I know it is cookie baking time.  But somehow, even though I usually love baking, I am not in a stand-in-the-kitchen-with-my-apron-on-all-day kinda’ mood.

I know I need several dozen cookies for a church party.

I knew I need a few dozen cookies for class parties and bake sales.

I knew I need a few dozen more for friends, family, and neighbors.

I just need to get in there and do it!

I tried to start baking on Saturday, despite my reluctant mood.  I tried to woo myself with my favorite seasonal cookies, Chewy Chocolate Gingerbread Cookies.

They sound good, don’t they?

I bought fresh ginger and Ghirardelli chocolate chips and real butter, so they would turn out especially wonderful.

I turned on Christmas music, and I sincerely tried to get in the mood.

It was almost working, too. . . . .right up until the moment, when I realized that I poured     1 1/2 cup of boiling water into the dough, instead of 1 1/2 teaspoons.

I immediately panicked and texted Maren.  Of course.

After I calmed down, I realized the cookie dough reminded me of cake batter.

So I poured them into a cake pan and I baked them.

I still haven’t made any cookies, but My Dear Husband and I really loved the            Chewy Chocolate Gingerbread Cake that I created.

Very Happy Accident!

Want the Recipe?  Here it is:

Chewy Chocolate Gingerbread Cookies (or Cake if you accidentally add 1 1/2 cup of water instead of 1 1/2 teaspoons…. in case that happens, just bake @ 350 for 20-30 minutes.)

7 ounces semisweet chocolate

1 1/2 cups plus 1 tablespoon flour

1 1/4 tsp ground ginger

1 tsp ground cinnamon

1/4 tsp ground cloves

1/4 tsp ground nutmeg

1 tbsp cocoa powder

8 tbsp butter

1 tbsp freshly grated ginger

1/2 c packed brown sugar

1/4 c molasses

1 tsp baking soda

1 1/2 tsp boiling water

1/4 c sugar

Beat butter and grated ginger until whitened.  Add brown sugar, beat together.  Add molasses and beat until combined.  Add ground ginger, cinnamon, cloves, nutmeg, and cocoa.  Mix together.

In a small bowl, dissolve baking soda into boiling water.  Beat half the flour into the butter mixture.  Mix in the baking soda/water.  Then add the remaining flour.  Mix in the chocolate.

Spread the dough onto a piece of plastic wrap and pat it until it’s about an inch thick.  Seal with more plastic wrap and refrigerate a couple hours, or if you want to hurry it up, throw it in the freezer for a little while until it’s firm.

Heat oven to 325.  Roll the dough into 1 1/2 inch balls and refrigerate 20 minutes (or freeze for a little while) again.  Roll the balls in sugar.  Bake for 13- 15 minutes.

 

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