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There’s nothing like a great cookie. In this episode Martha makes truly delectable brown sugar chocolate chip cookies — the recipe comes from Martha’s daughter Alexis. Next Martha demonstrates how to make an old-fashioned lemon-sugar cookie, a chewy chocolate ginger-molasses cookie, a sable cookie, and glazed citrus doodles.
Watch This Week’s Baking Tip
Martha shows us how her cookies have concentric rings around them when she uses black iron cookie sheets.
This Week’s Recipe
Chewy Chocolate Ginger-Molasses Cookies
A combination of fresh and ground ginger, molasses, and chunks of semisweet chocolate makes the cookies sophisticated enough for adults but chocolaty enough for children.
This recipe appears in the "Cookies" episode of Martha Bakes.
- 7 ounces best-quality semisweet chocolate
- 1 teaspoon baking soda
- 1/2 cup (1 stick) unsalted butter
- 1/2 cup packed dark-brown sugar
- 1 tablespoon freshly grated ginger
- 1 1/2 cups plus 1 tablespoon all-purpose flour
- 1 tablespoon cocoa powder
- 1 1/4 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 1/2 cup unsulfured molasses
- 1/4 cup granulated sugar
- Chop chocolate into 1/4-inch chunks; set aside. In a small bowl, dissolve baking soda in 1 1/2 teaspoons boiling water; set aside.
- In the bowl of an electric mixer, fitted with the paddle attachment, beat butter with brown sugar until combined. Add fresh ginger and mix until combined. In a medium bowl, sift together flour, cocoa, ground ginger, cinnamon, cloves, and nutmeg. Slowly add to butter mixture, mixing until well combined.
- Add baking soda mixture and molasses; mix to combine. Stir in chocolate; Transfer to refrigerator. Refrigerate until firm, at least 2 hours.
- Preheat oven to 325 degrees. Line two baking sheets with parchment paper.
- Using a 2-inch ice cream scoop, scoop dough onto baking sheet, 2 1/2 inches apart. Refrigerate 20 minutes. Roll dough balls in granulated sugar and return to baking sheets. Transfer to oven and bake until surfaces crack slightly, about 18 minutes. Let cool 5 minutes; transfer to a wire rack to cool completely.
Yield: 2 dozen
Additional recipes and video clips from the episode are available on MarthaStewart.com including: