I know it’s about that time of year when everyone is tired of cold winter weather, and itching to get outside. These cookies will give you one delicious reason to sit back and enjoy the last days of this season.
Enjoy one (or two or three) with a hot cup of tea. These cookies are soft and have a nice ginger bite to them. There is a hint of chocolate to add a little something special beyond your average spice cookie.
- 1 1/2 Cups (6oz) Whole Wheat Flour
- 2 Tsp Ground Ginger
- 1 Tsp Cinnamon
- 1 Tbsp Cocoa Powder
- 1 Tsp Baking Soda
- 1/2 Tsp Salt
- 8 Tbsp ( 1 stick/4oz) Butter
- 1/2 Cup Brown Sugar or Sucanat
- 1/4 Cup Molasses
- 1 Egg
- 3 oz Dk Chocolate cut into small chunks
- 1/4 Cup Sugar- for rolling
Whisk together flour, ginger, cinnamon, cocoa, salt, and baking soda. Cream together the butter and sugar. Add the molasses. Scrape down your bowl, then add the egg. Add dry ingredients mixing just until combined. Stir in your chocolate chunks.
Shape dough into tablespoon sized balls then roll in sugar.
Bake 12 to a sheet- they will spread.
Bake at 350° for 10 minutes. The cookies will still be quite soft when removed from the oven. Take care not to over bake. Makes about 2 dozen.
Tips and Substitutions:
- Cookies can be made larger.
- Other flours can be used: white, spelt, barley.