Chewy Chocolate Gingerbread Cookies

Freshly grated ginger? And chocolate? Together? Who would have guessed? There oughta be a law against it!

Ingredients

•           1-½ cup All-reason Flour

•           1-¼ teaspoon Ground Ginger

•           1 teaspoon Ground Cinnamon

•           ¼ teaspoons Ground Cloves

•           ¼ teaspoons Nutmeg

•           1 Tablespoon Cocoa Powder

•           ½ cups Softened Butter

•           1 Tablespoon Freshly Grated Ginger

•           ½ cups Lightly Packed Brown Sugar

•           ½ cups Molasses

•           1 teaspoon Baking Soda

•           1-½ teaspoon Hot Water

•           14 oz., weight Chocolate Chips

•           1 cup Sugar

Preparation

Preheat oven to 325 tiers. Butter cookies sheets.

Cream butter and freshly grated ginger collectively with an electric powered mixer till high-quality and fluffy, about 4 minutes. Add the brown sugar and mix. Add the molasses and beat until combined.

Sift collectively flour, ground ginger, cinnamon, cloves, nutmeg and cocoa in a separate bowl. In a small bowl, dissolve the baking soda in the hot water. Add 1/2 of the flour aggregate to the butter mixture and beat. Add inside the baking soda and blend, followed via the remaining flour aggregate. And for the piece de resistance … add the chocolate chips and integrate.

Using a mellon- baller, scoop out the dough into 1 1/2-inch balls, dredging them in sugar to coat, and area on the cookie sheets. Bake for 10-12 mins until their surfaces start to crack. Cool and eat the complete batch before your kiddos get domestic from college. Dab melted chocolate chips on the corner of your mouth to smooth up the proof, and serve them plates of celery and carrots as an alternative. They’ll by no means recognize that they’re missing.

 

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