Mmmmmm, cookies.

When I come home for the holidays, I generally bake. Mum has all the equipment and ingredients, and a bigger kitchen, and that's enough of a reason for me.

Some years are more ambitious than others, and this one falls somewhere in the middle. I'm doing shortbread with a ginger twist, the infamous Crunchits, and chewy chocolate gingerbread. I love butter twists, but they're a lot of work and I didn't bring the recipe anyway. The shortbread and the gingerbread are both from Martha, and I've been making them for years. Chocolate and gingerbread are two of my fav flavours, so it only makes sense to put them together. They're delish, so enjoy!

Chewy Chocolate Gingerbread Cookies

Makes 2 dozen (it makes more)

• 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

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. (You can skip the refrigeration part if you like.)
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.

So good!

Martha