Chocolate and Orange Gingerbread Cookie
Bake in a preheated 325 degree oven.
1 1/2 cups of all purpose flour
1 Tablespoon cocoa powder
1/2 tsp. ground ginger
1 tsp.ground cinnamon
1/4 tsp. ground cloves
1/4 tsp. ground nutmeg
1 stick of butter
1 Tablespoon Orange Zest
1/2 cup packed light brown sugar
1/4 cup molasses
1 tsp.baking soda dissolved in 1 1/2 teaspoons of boiling water
6 oz. of chocolate chips
1/2 cup granulated sugar for rolling.
In a medium bowl sift together first six ingredients. In another medium bowl cream the softened stick of butter with the orange zest until light about 3 minutes. Add brown sugar and mix until well combined then add molasses mixing well. Now add the flour/spice mixture to the butter and sugars. Alternate the addition of flour between the baking soda water mixture. Stir in chocolate chips.
Plastic wrap and refrigerate for two hours. Roll the chilled dough into walnut size balls, place them on cookie sheets and return to the refrigerator for another 20 minutes.
Roll each chilled cookie in the granulated sugar and bake for 12 minutes. Bake until surface cracks. Do not remove the cookies to a wire rack to cool for 5 minutes. Allow them to rest slightly on the warm cookie sheet then remove to the wire rack.