Take your classic ginger cookie to a whole new level with the addition chocolate.
slightly adapted from Use Real Butter, originally from Martha Stewart
1-1/2 cups all-purpose flour
1-1/4 tsp ground ginger
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp ground cloves
2 Tbsp unsweetened Dutch-process cocoa powder
1 tsp baking soda
1/2 cup (1 stick) unsalted butter, softened
1 Tbsp freshly grated ginger*
1/2 cup packed dark brown sugar
1/2 cup molasses
2/3 cup semi-sweet or dark chocolate chips
1/2 cup finely chopped crystallized ginger
1/4 cup granulated sugar
*Peel and freeze any leftover ginger root then grate it straight from the freezer, no need to thaw. Pack grated ginger to measure.
* In a medium bowl, combine, flour, ground ginger, cinnamon, nutmeg, cloves, cocoa powder and baking soda; set aside
* In a large bowl beat butter and freshly grated ginger with an electric mixer for 3 to 4 minutes or until fluffy and lighter in color. Beat in brown sugar until fluffy. Beat in molasses until lighter in color and fluffy. Stir in half of flour mixture. Repeat with remaining flour mixture. Stir in chocolate chips and crystallized ginger. Transfer dough to a covered container; chill until firm, several hours or overnight.
* Preheat oven to 325 degrees F. Line cookie sheets with parchment paper; set aside. Shape dough into 1-1/2-inch balls, keeping unused portions well-chilled. Roll in granulated sugar and place on prepared baking sheets. Bake 10-12 minutes or until tops are just cracked. Let cool on baking sheets 5 minutes before transferring to wire cooling racks.
Food for Thought: "He who learns but does not think is lost. He who thinks but does not learn is in great danger." -Eleanor Roosevelt