Garam Masala-Chocolate Gingerbread

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I thought they were fantastic, and for 'rolling' cookies they weren't to dry or hard. I like the unique combination. I was craving some kind of molasses cocoa combination but couldn't figure out how to do it. Thank you Aarti Sequeira and food network - I'll definitely keep an eye out for more of her recipes.

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The garam masala was far more overpowering than I expected. As described by a family member, they tasted like "frosted tacos." With half the spice and twice the ginger, these might be better, but I won't be experimenting with this again. They aren't terrible cookies, but the taste is an acquired one. Some spices simply do not go well with certain ingredients. Perhaps if you're a lover of all Indian food, this would suit your palete, but if not, I wouldn't recommend this.

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these were fascinating, it made gingerbread just that much more interesting. we didn't add the chocolate or icing, just had some plain & some with a simple milk/powdered sugar icing but these were great either way.

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I loved the flavor of these, but I cooked them too long, so they ended up a little crispy for my taste. I think if you like cakey-type gingerbread cookies, roll these out a little thicker and don't cook them as long. Either way, though, they have a wonderful flavor; not severe spicy flavor, but not bland either, a really great balance.

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These cookies are absolutely wonderful. I did not find the spices overpowering at all. The garam masala worked perfectly with the fresh ginger and cocoa powder. For icing, I spread a thick layer of the royal icing and then drizzled them with the chocolate glaze; they were beautiful. I baked these as part of a Christmas basket and received many compliments on how "heavenly" they were.

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Sorry to say we did not like. The spices in the garam masala were way over powering. I love ginger cookies and thought these would be great. I frosted with the bittersweet and the icing, but still didn't help.

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These cookies are not to everyone's liking. I wish I would have added some ginger powder as someone mentioned on their review. Without the icing, I would not care too much for these cookies. Tried it because of the garam masala. Would not make again unless I alter the recipe.

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One of my family members said it best - each bite is a different flavor! I didn't have time to ice them, but they were delicious as is. (If you're going for a sweeter dessert, the icing would have been a good idea - they are not overly sweet, but that's some of the appeal.

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These cookies are really tasty if you like gingersnaps ( which we do I formed the dough into a cylinder and refrigerated overnight. This morning I sliced them with a sharp, thin knife and baked for 10 minutes. It worked great.

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I loved them but tweaked them a tad, our family are real ginger fanatic and we added 1 1/2 teas, of ground ginger in addition to the fresh it gave the cookies a deeper ginger flavor and really complemented the garam masala's spice. I cheated with the glaze and place bitter sweet chips on the warm cookies then spread them when they melted,