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.