The Ideal Holiday Cookie (Brigitte's Take)

I love holidays.

I can’t help it.

I blame my mother.

My mother was a greeting card company’s dream. She made each and every holiday a big deal. And she didn’t discriminate. We celebrated them all. Valentine’s Day meant chocolates and pink sweat-shirts and little heart-shaped earrings. St. Patty’s Day called for shamrock socks, Irish music, and a big corned beef and cabbage dinner. But Christmas (CHRISTMAS!) topped them all. In my house, Christmas meant two trees: one family tree and one Victorian Christmas tree, all decked out in flowers and ribbons and candles. A tiny Christmas village with working lights and cotton snow took over every window sill in the house. Each year, we spent days wrapping gifts for everyone we had ever met (from Great Aunt What’s-Her-Name, to my brother’s third grade teacher, to the mailman) while we consumed a truly puke-worthy amount of holiday cookies.

It. Was. Truly. Excellent.

In memory of my mother and in celebration of peace, brotherhood and hot chocolate, I share with you the most amazing holiday cookie recipe I have ever come across (my mom would’ve loved it):

Chewy Chocolate Ginger Cookies

a la the inimitable Martha Stewart



NB: Cookies are best enjoyed while listening to 24-hour holiday music stations, piecing together popcorn garlands, and hand-addressing cheesy Christmas cards with pictures of your cat to everyone you have ever known.

Ingredients
(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
1/2 cup dark-brown sugar, packed
1/2 cup unsulfured molasses
1 teaspoon baking soda
1/4 cup granulated sugar

Directions

1. Line two baking sheets with parchment (or non-stick baking sheet). Chop chocolate into 1/4-inch chunks; set aside.
2. In a medium bowl, sift together flour, ground ginger, cinnamon, cloves, nutmeg, and cocoa.
3. In a second mixing bowl, beat butter and grated ginger until whitened, about 4 minutes. Add brown sugar; beat until combined. Add molasses; beat until combined.
4. In a small bowl, dissolve baking soda in 1 1/2 teaspoons boiling water.
5. Beat half of flour mixture into butter mixture. Beat in baking-soda mixture, then remaining half of flour mixture.
6. Mix in chocolate.
7. Heat oven to 325 degrees.
8. Roll dough into 1 1/2- inch balls.
9. Roll in granulated sugar and place 2 inches apart on baking sheets.
10. Bake until the surfaces crack slightly, 10 to 12 minutes.
11. Let cool 5 minutes; transfer to a wire rack to cool completely.

Happy holidays! Enjoy.