This past weekend was Thanksgiving in Canada, and after driving an average of 40km an hour -- for 5 hours -- on the 401 (Ontario's major highway), and then hopping back on the highway for another 2 hours, suffice it to say that I was excited to be home. Especially for three whole days.
Living so far away from the people that I care about takes a toll, and on weeks that are particularly stressful at work, as last week was, I find myself aching for some time with my boyfriend and my family.
Thanksgiving came just in time. I got to spend quality time with my and my boyfriend's families, and truly recharge.
And I also got a chance to test out some holiday-friendly recipes that I've been drooling over for awhile: butternut squash lasagna and Martha Stewart's Chewy Chocolate Gingerbread Cookies. I'll be posting about the lasagna later in the week, but this post is all about the cookies.
These cookies are not the type of fare that's going to go over well with the kiddies (unless you're lucky to have kiddies with more grown-up tastes). There's fresh ginger and a heavy hit of molasses. And no gingerbread men could be made from this dough. However, if you're looking for a cookie with a complex flavour that is still mellowed out by a hit of chocolate, look no further.
Although my cookies looked very different from the photo in Cookies -- they were dark and tall, not reddish-brown and thin -- the taste was amazing. So perfect for the colder weather and holiday season.
I can't wait to make this cookie again around Christmas!
Recipe after the jump.
Chewy Chocolate Gingerbread Cookies
Recipe Via Martha Stewart
Makes 2 dozen
* 7 ounces best-quality semisweet chocolate
* 1 1/2 cups plus 1 tablespoon all-purpose flour
* 1 1/4 teaspoons ground ginger
* 1 teaspoon ground cinnamon
* 1/4 teaspoon ground cloves
* 1/4 teaspoon ground nutmeg
* 1 tablespoon cocoa powder
* 8 tablespoons (1 stick) unsalted butter
* 1 tablespoon freshly grated ginger (I used 1/2 tbsp.)
* 1/2 cup dark-brown sugar, packed
* 1/2 cup unsulfured molasses
* 1 teaspoon baking soda
* 1/4 cup granulated sugar
1. Line two baking sheets with parchment. Chop chocolate into 1/4-inch chunks; set aside. In a medium bowl, sift together flour, ground ginger, cinnamon, cloves, nutmeg, and cocoa.
2. In the bowl of an electric mixer, fitted with the paddle attachment, beat butter and grated ginger until whitened, about 4 minutes. Add brown sugar; beat until combined. Add molasses; beat until combined.
3. In a small bowl, dissolve baking soda in 1 1/2 teaspoons boiling water. Beat half of flour mixture into butter mixture. Beat in baking-soda mixture, then remaining half of flour mixture. Mix in chocolate; turn out onto a piece of plastic wrap. Pat dough out to about 1 inch thick; seal with wrap; refrigerate until firm, 2 hours or more.
4. Heat oven to 325 degrees. Roll dough into 1 1/2- inch balls; place 2 inches apart on baking sheets. Refrigerate 20 minutes. Roll in granulated sugar. Bake until the surfaces crack slightly, 10 to 12 minutes. Let cool 5 minutes; transfer to a wire rack to cool completely.