Garam Masala Chocolate Gingerbread Cookies
3 Cups All-Purpose flour, plus extra for dusting
2/3 Cup Cocoa Powder
1 Tsp. Baking Soda
3/4 Tsp. Sea Salt
2 Tsp. Garam Masala
12 Tbsp. Unsalted Butter
3/4 Cup Light Brown Sugar
1.5 Tbsp. Freshly Grated Ginger
1 Lg. Egg, Lightly Beaten
1/2 Cup Black Strap Molasses
Chocolate Glaze or Royal Icing Topping
1 Tsp. Roasted Fennel (Coarsely grind after roasting)
Rose Petals – Dried
Combine the flour, cocoa powder, baking soda, salt, and Garam Masala in a large bowl. Set aside. Add the butter to the bowl of a stand mixer fitted with a paddle (or in a large bowl if using a hand mixer). Beat on medium-high speed until the butter is smooth, about 1 minute. Add the sugar and ginger; continue to beat over medium-high speed until light and fluffy, about 4 minutes. Scrape down the sides of the bowl and beat in the egg until fully incorporated. Add the molasses and continue to beat until completely mixed. Add the flour in 2 batches and mix on low until combined and forms a sticky dough. Divide the dough in half, wrap in plastic wrap, and pat into 2 (1/2-inch thick) rectangles. Chill for at least 2 hours and up to overnight.
Preheat the oven to 350 degrees F° and adjust racks to the bottom and top half of the oven. Line 3 to 4 baking sheets with parchment paper. Lightly dust a clean work surface with flour.
Roll each portion of the dough into a 1/4-inch thick rectangle (if the dough becomes soft, chill for a bit in the refrigerator). Cut the dough with 3-inch cookie cutters, lay on the prepared baking sheets about 1-inch apart, and chill for 10 minutes. Bake until the cookies are golden around the edges, about 12 minutes. Transfer to a rack to cool completely. Decorate, as desired, with Chocolate Glaze or Royal Icing, and garnish with the toasted fennel seeds and dried rose petals.
Chocolate Glaze
6 oz Bittersweet Chocolate, chopped
1 1/2 Tbsp. Unsalted Butter
3 Tbsp. Corn Syrup
3 Tbsp. Water
Combine all the ingredients in a microwave-safe bowl, cover w/ plastic wrap and cook until the chocolate melts, about 1.5 minutes. Stir to smooth out and combine.
Royal Icing
2 Large Egg Whites
1 1/2 Tsp. Double Strength Vanilla
4 Cups Confectioners’ Sugar
Lightly beat egg whites with vanilla. Add sugar until frosting becomes a stiff mixture.
