A Symphony of Spice and Sweetness: Where Gingerbread Meets Melt-in-Your-Mouth Chocolate
Imagine this: the warm, inviting aroma of freshly baked gingerbread fills your kitchen. Golden brown cookies, crisp on the edges and delightfully chewy in the center, cool on a wire rack. But something’s missing. A familiar craving tugs at your taste buds. Then, inspiration strikes! You reach for a bag of rich, decadent chocolate kisses, their smooth surfaces glinting in the afternoon light. This isn’t just a moment of indulgence; it’s the beginning of a culinary symphony, where the fiery warmth of ginger and the heady fragrance of nutmeg meet the velvety bliss of chocolate in a perfect harmony of flavor.
Gingerbread, a timeless holiday treat, boasts a unique personality. The molasses in its dough lends a deep, almost caramel-like sweetness, perfectly balanced by the sharp, invigorating bite of ginger. Nutmeg adds a touch of warmth, its subtle yet complex aroma hinting at cinnamon and cloves. But sometimes, gingerbread craves a companion, a partner to elevate its bold flavors to new heights. Enter the humble chocolate kiss.
These little gems of cocoa perfection bring a touch of richness and creaminess to the gingerbread party. As you bite into a cookie adorned with a chocolate kiss, the initial burst of sweetness from the chocolate gives way to the warming spices of the gingerbread. The textures play off each other beautifully: the crispness of the cookie against the smooth melt of the chocolate. It’s a delightful dance on your palate, a testament to the magic that happens when simple ingredients are brought together with creativity.
This isn’t just a recipe; it’s an invitation to explore the endless possibilities that lie at the intersection of sweet and spicy. It’s a reminder that sometimes, the most delightful flavor combinations are born from the most unexpected pairings. So, preheat your oven, gather your ingredients, and get ready to embark on a delicious journey where gingerbread and chocolate kisses become the stars of the show.
Ginger Bread Gems Recipe
Ingredients
- 3 cups all-purpose flour
- 1 tsp. baking soda
- 1/4 tsp. kosher salt
- 2 tsp. ground ginger
- 1 1/2 tsp. cinnamon
- 1/4 tsp. nutmeg
- 12 Tbsp. unsalted butter, room temperature
- 3/4 cup packed dark brown sugar
- 1/4 cup + 2 Tbsp. molasses
- 1 large egg, room temperature
- 1 tsp. vanilla extract
- 1/3 cup sugar, for rolling
- 48 HERSHEY’S Milk Chocolate KISSES, unwrapped
Instruction
- In a medium bowl, whisk together the flour, baking soda, salt, ginger, cinnamon and nutmeg.
- Using a stand mixer, cream the butter and sugar together on medium speed until light and fluffy. Add the molasses, egg and vanilla extract. Continue mixing, scraping down the sides of the bowl occasionally, until well incorporated.
- With the mixer on low speed, gradually add the flour mixture, until just combined. Dump the dough onto a piece of plastic wrap and form into a disc. Wrap tightly and refrigerate for 4 hours, or overnight.
- Preheat the oven to 350 degrees. Line cookie sheets with parchment paper.
- Shape the chilled dough into 1 1/2-inch balls and roll each in a bowl of sugar. Place the sugar-coated dough balls about 2 inches apart on
- Bake for 8 minutes. Remove from the oven and immediately press a HERSHEY’S Milk Chocolate Holiday KISS into the center of each cookie
- Leave the cookies on the sheet for 2 minutes, then transfer to a wire rack to cool completely before serving.
Tips
- Rinse your hands in cool water and don’t dry them completely to make rolling the cookie dough easier. The water will help keep the dough from sticking to your hands. Repeat as necessary.
- Store cookies tightly sealed at room temperature for up to 2 weeks.
