With the Cold Temperatures Starting To Set In - Nothing Tastes Better Than A Gingerbreak Cookie With A Cup of Tea to Warm You Up.

 

 

Chewy Chocolate gingerbread cookies

 

 

 

 

 

 ½ cup chocolate chips (the darker the better)

1 1/2 cups plus 1 tablespoon flour

1 1/4 tsp ground ginger

1 tsp ground cinnamon

1/4 tsp ground cloves

1/4 tsp ground nutmeg

1 Tbsp unsweetened cocoa powder

½ cup butter

1 Tbsp freshly grated ginger

1/2 cup dark-brown sugar, packed

1/2 cup Crosby’s Fancy Molasses

1 tsp baking soda 1/2 cup granulated sugar (for rolling)

1 cup white chocolate chips, melted (for dipping)

Directions: Line two baking sheets with parchment.

In a medium bowl, sift together flour, ground ginger, cinnamon, cloves, nutmeg, and cocoa.

In another bowl beat butter and grated ginger.

Add brown sugar; beat until combined. Add molasses; beat until combined.

In a small bowl, dissolve baking soda in 1 1/2 teaspoons boiling water.

Beat half of flour mixture into butter mixture.

Beat in baking-soda mixture, then remaining half of flour mixture.

Mix in chocolate. Chill if you have time.

Roll dough into 1 1/2- inch balls; roll in granulated sugar.

Bake at 325 F until the surfaces crack slightly, 10 to 12 minutes.

Cool and dip in melted chocolate. Makes about 3 dozen