General’s Chocolate Gingerbread Cookie with 5 Spice

Posted: June 13, 2011 | Author: | Filed under: Uncategorized | Tags: , , , , , | 2 Comments »

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If you like sweet, sassy mo’lassy, you’ll be willing to go under friendly fire for this cookie. It makes me think of Panda brand black licorice (which has my high allegiance whenever I buy candy), probably because of the combination of the fennel in the 5-spice and the molasses.The recipe is based on Martha Stewart’s Chewy Chocolate Gingerbread Cookies, on the cover of her Cookies book. Instead of using any of the dry spices she uses in the recipe, I substitute Chinese 5-spice.  I have been fascinated by the idea of using 5-spice and chocolate for a few months now, after reading this recipe for Baked Pear Dumplings on Jenius.com.au, and am finally getting the chance to do a study on the combination. There may be more 5-spice and chocolate recipes to come. . .

General’s Chocolate Gingerbread Cookie with 5 Spice

Resources and Reserves:

  • 1 1/2 cups plus 1 tablespoon AP flour
  • 2 3/4 teaspoons Chinese 5-spice
  • 1 tablespoon unsweetened cocoa powder
  • 1 stick unsalted butter, room temperature (the temperature is crucial!)
  • 1 tablespoon freshly grated, peeled ginger
  • 1/2 cup brown sugar
  • 1/2 cup molasses (oh yes!)
  • 1 teaspoon baking soda
  • 1 1/2 teaspoons boiling water
  • 7 ounces bittersweet or dark chocolate chips (I used 60%)
  • 1/4 cup granulated white sugar
  • plastic wrap
  • parchment paper
The Plan of Attack:
  • Line two baking sheets with parchment paper
  • Sift or whisk dry ingredients in a bowl
  • Beat butter and ginger on medium speed with an electric mixer for about 5 minutes, add brown sugar, beat until fluffy, add molasses, beat it!
  • In a small bowl dissolve baking soda and boiling water
  • Add half of the mixed dry ingredients to the wet and beat on low speed for a few seconds to mix
  • Add baking soda, beat a few seconds
  • Add the rest of the dry ingredients and mix until just combined
  • Stir in chocolate
  • Scoop onto plastic wrap, pat it out to 1-inch thickness and seal
  • Refrigerate at least 2 hours (take advantage of the wait to do some target practice)
  • Preheat oven to 325 degrees Fahrenheit
  • Roll dough into 1 1/2 inch balls; place 2 inches apart on prepared baking sheet and chill 20 minutes (go outside and shoot another round)
  • Roll in granulated sugar
  • Bake until surfaces crack and let cool 5 minutes
Enjoy your spoils of battle!
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