Chocolate Gingerbread Cookies

The Beats!

Everyone has a go-to playlist for a crummy day, right?  I swear by feel-good music and believe it's probably better than meds but you just have to know how to use the playlist right (i.e. sing louder and dance bigger).  Some days I just want  to feel grumpy but then "Octopus's Garden" by Raffi comes on and I'm screwed ... I'm not allowed to have a bad day anymore.  Oh, that song hasn't "come on" since you were five?  Hmmm, well me neither.  Annnnnyway, here's my "feel-good" playlist, which you can borrow.  If you don't know all of the words just lip sync louder - which takes practice, I know, but I think you'll get it.  If you're at work then dance on your way to the printer.  And right when you reach to pick up that important document do this week's move - the step snap.  You will be sooooo chill.

The Move!  

   

So the "moves" are virtually endless, but since this week we're talking about feel good music I thought the Roger Rabit, Cupid Shuffle, or The Jerk should wait for a more traditional hiphop playlist.  Those will come soon enough ... First, this video is titled "Hip Hop Moves for Kids" which means we should be mentally capable of grasping the step.  Second, it's called the Step Snap and snapping my fingers always puts me in a good mood.  I guess I don't normally snap my fingers unless I'm already in a good mood, but in any case, finger snapping and smiling go together and that's what today's post is all about.  Normally when I snap my fingers I also stick out my lips and do a chicken neck which effectively turns me into a moron and loses me street cred, so I'm going to learn to tame that down.

The Treats!  

   

I'll admit, I was a little annoyed with these cookies ... until I tried one.  For some reason, any cookie that doesn't allow you to simply plop down dough seconds after the "mix well" step just seems like too much work.  These require you to refrigerate, which I didn't realize until I saw the show go on after the "mix well", so I aborted the project until the next day.  The following afternoon I'd forgotten my irritation and finished up the recipe in a few minutes.  And then realized,  Oh Daaaang, these aren't bad.  I know ginger cookies are more of a fall treat, but if you've been reading (or living in the PNW) you'll remember that it feels like fall here.  Put these on your "to make" list if you're actually having a summer now, and keep in mind that if you're irritable, impatient, or lazy (I can be all three if I haven't listened to my playlist) you can make the dough a day in advance.

Chocolate Gingerbread Cookies

(makes 2 dozen)              

From Martha Stewart's Cookies
 

What you'll need ...

1 1/2 cups (plus 1 Tablespoon) flour

1 1/4 teaspoon ground ginger

1 teaspoon ground cinnamon

1/4 teaspoon ground cloves

1/4 teaspoon nutmeg

1 Tablespoon unsweetened cocoa powder

1/4 pound (1 stick) unsalted butter, room temp

1 Tablespoon freshly grated peeled ginger

1/2 cup packed dark brown sugar

1/2 cup unsulfured molasses

1 teaspoon baking soda

1 1/2 teaspoons boiling water

7 oz semi-sweet chocolate, cut into 1/4 inch chunks

1/4 cup sugar

Spray baking sheets with cooking oil.  In a bowl, sift together flour, ground ginger, cinnamon, cloves, nutmeg, and cocoa.  In the bowl of an electric mixer, beat butter and fresh ginger on medium speed until lightened, about 4 minutes (just bust a move!).  Add brown sugar; beat until combined.  Add molasses; beat until combined.

In a small bowl, dissolve baking soda in boiling water.  Beat half of flour mixture into butter mixture.  Beat in baking soda mixture, then remaining half of flour mixture.  Mix in chocolate (as you can see, I'm putting in a plug for TJ's humongo bar); turn onto plastic wrap.  I'm not going to lie, this was some of the most unappetizing dough I have ever seen, but don't be fooled - it looks better (and certainly tastes good) in cookie form.  Pat out to one inch thickness; seal with wrap.  Refrigerate until firm, 2 hours or overnight.


Preheat oven to 325 degrees.  Roll dough into 1 1/2 inch balls; place 2 inches apart on prepared baking sheets.  Chill 20 minutes (I skipped this step).  Roll in granulated sugar.  I also flattened my dough balls out a little bit with a spatula, just don't tell Martha because that's probably taboo.  

Bake until surfaces just begin to crack, 10 to 12 minutes, rotating halfway through.  Let cool 5 minutes.  Transfer off sheets and cool completely.  Cookies are best the day they are made, but can be stored in airtight containers at room temperature up to 5 days.  Step and SNAP.