Ingredients
1 1/2 cups flour
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1 teaspoon baking soda
1/4 cup cocoa powder
1 (1 stick) butter
2 teaspoons fresh ginger, grated
1/2 cup or Molasses
4 tablespoons sugar
6 ounces chocolate chips
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Sift flour, cinnamon, nutmeg, baking soda and cocoa together. Set aside. Cream butter and ginger until light. Stir in molasses and 2 tablespoons sugar. Gradually add flour mixture into butter mixture. Stir in chocolate chips and nuts. Wrap dough in plastic and refrigerate at least 1 hour. Heat oven to 325°F. Roll 1 tablespoon dough into ball with your palms and flatten into disks. Dip in crushed candy canes and remaining 2 tablespoons sugar. Place 2 inches apart on baking sheet. Bake 15 minutes. Cool.
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Premium bread machine — dual kneading blades, rectangular loaf
Temperature-controlled tempering for chocolate work
Domed stoneware baker traps steam for artisan crust at home
Bean-to-bar chocolate kit — roast, crack, winnow, grind, temper cacao
Professional baker's technical reference — formulas, troubleshooting