An authentic Martha Stewart cookie recipe is for chewy chocolate-gingerbread cookies. These cookies, made of ginger, semisweet chocolate and molasses, are meant to be enjoyed by the whole family.
The ingredients are 7 ounces of semi-sweet chocolate; 1 1/2 cups plus 1 tablespoon of all purpose flour; 1 1/4 teaspoons of ground ginger; 1/4 teaspoon of ground nutmeg; 1 tablespoon of unsweetened Dutch process cocoa; 1 teaspoon of ground cloves; 8 tablespoons of unsalted butter; 1 tablespoon of grated ginger; 1/2 cup of dark brown sugar; 1/4 cup of molasses; 1 teaspoon of baking soda and 1/4 cup of granulated sugar.
Chop the chocolate into 1/4 inch bits and set aside. Line two baking sheets with parchment paper and sift the flour, ground ginger, cinnamon, cloves, nutmeg and cocoa into a medium-size bowl.
Beat the butter and grated ginger. Add the brown sugar and beat until it's well incorporated. Add the molasses, and beat until it's also well blended.
Dissolve the baking soda in 1 1/2 teaspoons of boiling water. Beat half the flour mixture into the butter mix, beat in the baking soda mixture, then the rest of the flour. Mix in the chocolate. Wrap the batter in plastic wrap and refrigerate until firm.
Heat the oven to 325 degrees Fahrenheit. Roll the chilled dough into 1 1/2 inch balls and place them about 2 inches apart on the baking sheets. Chill, roll them in the granulated sugar, bake for about 12 minutes.