Tuesday's Twist: Spicy Chocolate Gingerbread Cookies

Tuesday's Twist:  A basic recipe with a fun twist.  In other words, just another excuse for me to play around with weird recipes I've been dying to try.

Take your classic ginger cookie to a whole new level with the addition chocolate.

 If you're looking for a way to spice up your Christmas cookie tray, look no further.  Chocolate and ginger make an enticing combination you don't want to miss.  Rich, sweet chocolate balances the bite of smooth, spicy ginger.  It will only take one bite to win you over.

Double chocolate and triple ginger make these chewy cookies irresistible.   Using 3 kinds of ginger gives that extra spicy bite that screams gingerbread.   Seriously, why do I only make gingerbread this time of year?   A crisp sugar crust coats the outside of these soft yet chewy cookies.  Gooey, fudgy centers and crackled tops can only be good signs.  I could definitely sink my teeth into one of these any time of year.

Spicy Chocolate Gingerbread Cookies
slightly adapted from Use Real Butter, originally from Martha Stewart

Ingredients:
1-1/2 cups all-purpose flour
1-1/4 tsp ground ginger
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp ground cloves
2 Tbsp unsweetened Dutch-process cocoa powder
1 tsp baking soda
1/2 cup (1 stick) unsalted butter, softened
1 Tbsp freshly grated ginger*
1/2 cup packed dark brown sugar
1/2 cup molasses
2/3 cup semi-sweet or dark chocolate chips
1/2 cup finely chopped crystallized ginger
1/4 cup granulated sugar

*Peel and freeze any leftover ginger root then grate it straight from the freezer, no need to thaw.  Pack grated ginger to measure.

Instructions:
* In a medium bowl, combine, flour, ground ginger, cinnamon, nutmeg, cloves, cocoa powder and baking soda; set aside
* In a large bowl beat butter and freshly grated ginger with an electric mixer for 3 to 4 minutes or until fluffy and lighter in color. Beat in brown sugar until fluffy. Beat in molasses until lighter in color and fluffy. Stir in half of flour mixture. Repeat with remaining flour mixture. Stir in chocolate chips and crystallized ginger. Transfer dough to a covered container; chill until firm, several hours or overnight.
* Preheat oven to 325 degrees F. Line cookie sheets with parchment paper; set aside. Shape dough into 1-1/2-inch balls, keeping unused portions well-chilled. Roll in granulated sugar and place on prepared baking sheets. Bake 10-12 minutes or until tops are just cracked. Let cool on baking sheets 5 minutes before transferring to wire cooling racks.

Food for Thought: "He who learns but does not think is lost. He who thinks but does not learn is in great danger." -Eleanor Roosevelt