Thursday, November 11, 2010

Chewy chocolate gingerbread cookies

I think this blog may need a new name, since I don't seem to talk about vegetables all that much. Right now, I am not going to break this trend, because I just want to take a moment to admire these cookies.


They're chewy chocolate gingerbread cookies, a Martha Stewart recipe that I found here. I followed the recipe almost exactly, except that I added 1/2 teaspoon of salt (because the recipe didn't call for any) and I skipped the 20-minute chill after shaping the dough (because I got impatient). In retrospect, I don't think the salt was necessary, although it didn't make the cookies too salty. The thing is, molasses has a fair amount of potassium, which tastes salty. So next time, I'd leave out the salt. As for the 20-minute chilling time, it seemed perfectly fine to skip that, even if you're not in a hurry.

I found the cookies to be exactly what it says on the tin: chewy, chocolatey, and gingery, with a little bit of crispness from the granulated sugar coating. These are not subtle cookies, but that's what I like about gingerbread anyway.

Also, they came out looking pretty much exactly the way they're supposed to. They didn't spread out too much, the top cracked, the sugary coating was still visible. I've made plenty of batches of delicious cookies that looked wrong, so this was kind of a moment of triumph.

Okay, so there's that. Next time, I will definitely write about vegetables. Probably.