Another week – another holiday cookie.
This time – think chocolate. And molasses. And espresso. Oh … and lemon. Yep. No lies. This is my take on a chocolate-ginger cookie.
You’ll remember that I am addicted to Edgar’s chocolate-ginger cookie.
A thin, chewy, little goodie … seriously addictive. It can be a problem. A real problem.
I think I whipped up this batter hoping for an Edgar-type cookie. I was wrong. And so my initial reaction – wasn’t a very positive one.
And then I tried the finished product the following day.
Wowzers! That’s one good cookie. Completely different from the original inspiration – but worthy of being baked and passed among friends, co-workers, or through a cookie exchange.
The original recipe didn’t have the espresso. But I figured that it wouldn’t hurt the cookies. And I am quite pleased with the final result. Feel free to omit it if you aren’t a coffee person … but really … it’s pretty darn awesome. Give it a try.
Oh yeah … you should know. This cookie has a glaze on it. That’s were the lemon fits into the recipe. Picture it: chocolate ginger espresso base topped with a lemon glaze. Sigh. Not only tasty … but pretty too.
chocolate ginger espresso cookies
3 1/4 c. flour, sifted
1/3 c. cocoa powder, sifted
1 tbsp ground ginger
2 tsp ground cinnamon
1 tsp ground cloves
1 tsp espresso powder
1 tbsp baking soda
1/2 tsp baking powder
1 tsp salt
2/3 c. butter, softened
1/2 c. firmly packed brown sugar
1/2 c. dark molasses
1/4 c. chocolate chips, melted and cooled
In a medium-sized bowl, whisk together the flour, cocoa powder, ginger, cinnamon, cloves, espresso, baking soda, baking powder, and salt. Set aside.
Melt the chocolate in a double-boiler, stirring every once and a while. Set it aside and allow it to cool.
In the bowl of your stand-mixer, using your paddle attachment, cream together the butter and sugar. It’ll become fluffy. Beat in the egg, molasses and melted chocolate – scraping the sides as needed.
Add the flour in 3 additions – keeping your mixer on its slowest speed.
When fully incorporated, divide the batter in 3 and shape into disks, wrapping each disk in plastic wrap. Allow to chill for at least 2 hours.
When you’re ready – preheat your oven to 350 F. Line your cookie sheets with parchment paper.
On a lightly floured surface, roll out one disk at a time.
Grab your cookie cutter – I used a 1-inch round shape, however the original recipe from baked explorations used a 4 or 5-inch round. Your choice. Or use a fun shape in honour of the holidays! The size will determine how many cookies you end up with – I got at least 8 dozen (I stopped counting), but the original recipe yielded 36 cookies…
With your cookie cutter in hand, cut the dough into shapes, and transfer to the cookie sheets. Re-roll the dough scrapes and cut out more cookies. Repeat with the remaining two disks.
These cookies do not spread when baking, so you should be able to get about 20 cookies per sheet. Bake for 6 minutes (if 1-inch round, 7 minutes if bigger). Remove from the oven and let stand for 5 minutes. Allow to cool completely on a wire rack.
Now… if you’re like me, you’ll want to taste one of these cookies while it’s still warm. You can. But I don’t recommend it. You’ll wonder why I like this cookie so much. So just wait. I promise … it’s worth the wait.
Make the glaze.
1 1/4 c. powdered sugar, sifted
1 egg white
1 tbsp fresh lemon juice
In a large enough bowl, whisk everything together (large bowl because powdered sugar goes flying when whisked!). Whisk until smooth.
Dunk the tops of each cookie into the lemon glaze. Shake any excess glaze off the cookie, then place them on the cookie sheet to allow to harden (about 30 minutes).
Now you can eat one. And now you’ll taste the goodness.
They’re even better the following day. Store in an airtight container or freeze. Now we all have a new recipe for our repertoire.