I made my favorite cookie of all time for a party over the weekend: Chocolate-Gingerbread Cookies. Like many Good Things, they come from Martha Stewart. The recipe is in The Martha Stewart Living Cookbook, and it's also available at marthastewart.com, although there they're called Chewy Chocolate Gingerbread Cookies. And I like that name better, because the soft texture is one of the best things about these treats.
Actually, there's nothing not to like about these cookies. The flavors are a wonderful combination of sweet and spice. The dough includes cocoa, nutmeg, cinnamon, cloves, and both dry, ground and fresh, grated ginger. It's got molasses and brown sugar, chocolate chips, and a good deal of butter.
The only way in which I deviate from the recipe is I don't bother to chill the balls of dough and roll them in sugar. I don't need the crystals of sugar on the outside of the cookie to distract me from the cookie itself, and I don't want to bother with chilling the balls for 20 minutes. Oh, I also use premade chocolate chips—usually bittersweet chocolate chips—rather than chop a 7-ounce piece of semisweet chocolate into chunks.
You'd better not leave out a plate of these cookies for Santa because if you do, he'll never make it to all of his stops. You'll find him the next morning at your kitchen table in a happy sugar coma, with the reindeer prancing impatiently on your roof.