GINGER-CHOCOLATE COOKIES

The combination of ginger and chocolate is wonderful in this cookie.  I use 3 kinds of ginger----ground, freshly grated and crystallized.  I hope you enjoy making these cookies for your family.

Ingredients:

1 stick butter, softened

½ cup brown sugar

2 t. freshly grated ginger (I use a micro-plane to grate the ginger)

¼ cup molasses

1 and ½ cups flour

1 t. ginger

1 t. cinnamon

¼ t. cloves

¼ t. nutmeg

2 T. cocoa

1 t. baking soda

1 and ½ t. boiling water

1 cup semi-sweet morsels

1 T. crystallized ginger (or more)

¼ cup sugar (for rolling cookies in prior to baking)

Instructions:

*Using an electric mixer, beat butter, grated ginger and brown sugar until creamed. 

*Add molasses and mix until combined well.

*In a mixing bowl, whisk together flour, ginger, cinnamon, cloves, nutmeg and cocoa.

*In a small, heat-safe bowl dissolve baking soda into 1 and ½ t. boiling water.

*Add flour to butter mixture.

*Add baking soda mixture.

*Add chocolate.

*Add crystallized ginger.

*Place cookie dough onto a large piece of plastic wrap. 

*Pat dough out into an oval, cover with another piece of plastic wrap.  Refrigerate until firm—1 to 2 hours.

*Heat oven to 325 degrees.

*Roll dough into 1 inch balls (or larger if you prefer).  Roll each dough ball in sugar and place==2 inches apart on a baking sheet.

*Bake at 325 degrees for 10-12 minutes.  Surface will crack slightly. 

*Store in an airtight container.