The DeLish Bite

I love cookies. I have to admit that I do not have much of a sweet tooth otherwise - In fact, when a craving for chocolate calls, I am often content with a single dark chocolate truffle. But I do have a weakness for homemade cookies... Ever since I was a little kid, I can remember coming home to the smell of freshly baked cookies wafting through the air (luckily not only was my mum a top notch baker, but cookies were one of her staples). The store-bought ones never satisfied me - they had to be homemade, gooey and loaded with chocolate - And, they definitely could NOT have nuts! (Don't ask me why, I just do not like nuts in my cookies...) Anyway, cookies remain to be one of my absolute favorite things to make. However, on my quest to use healthier ingredients in my baking, I have been trying to create, and look for, cookie recipes that are made using more wholesome ingredients. Lucky for me that I came across Martha Stewart's new cookbook: COOKIES and tried the Chewy Chocolate Gingerbread Cookies. They truly must be the perfect cookie - chewy, chocolaty, spicy and sophisticated enough for any adult palette. And, as they are made using really healthy and wholesome ingredients, while you are stuffing your face full of them, you can at least feel good about it! I wish that I could take credit for this wonderful recipe - but sadly, all I did was add some white chocolate. Chewy Chocolate Gingerbread Cookies Adapted from Martha Stewart's Cookies Cookbook Ingredients 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 freshly grated nutmeg 1 tablespoon unsweetened Dutch-process cocoa powder 1/2 cup unsalted butter, at room temperature 1 tablespoon freshly grated peeled ginger 1/2 cup packed dark brown sugar 1/2 cup molasses 1 teaspoon baking soda 1 1/2 teaspoons boiling water 1 cup chopped dark chocolate ½ cup chopped white chocolate 1/4 cup demererra or rock sugar, for sprinkling Directions 1. Line two baking sheets with parchment paper. 2. In a bowl, sift together flour, ground ginger, cinnamon, cloves, nutmeg, and cocoa. In the bowl of an electric mixer fitted with the paddle attachment, beat butter and fresh ginger on medium speed until lightened, about minutes. Add brown sugar, beat until combined. Add molasses; beat until combined. 3. In a small bowl, dissolve baking soda in boiling water. Beat half of flour mixture into butter mixture. Beat in baking soda mixture, then remaining half of flour mixture. Mix in chocolate and white chocolate; turn onto plastic wrap. Pat out to a 1 inch thickness; seal with wrap. Refrigerate until firm, 2 hours or overnight. 4. Preheat oven to 325 degrees. Roll dough into 1 1/2 inch balls; place 2 inches apart on prepared baking sheets. Chill 20 minutes. Roll in granulated sugar. Bake until surfaces just begin to crack, 10-12 minutes, rotating halfway through. Let cool 5 minutes. Transfer to a wire rack and cool completely. Cookies are best the day they are made, but can be stored in airtight containers at room temperature up to 5 days. Credits: Food Styling by Lindsay Evans (http://www.delish.ca) and Photography by Michael Crichton (www.michaelcrichtonphoto.com)