Sunday, March 3, 2013

Gingerbread Chocolate Cookies

As much as I love chocolate -- in almost anything! -- I've had other chocolate ginger combinations I've enjoyed more than these. Maybe it's the molasses. They're good; just not likely to become one of my very favorites.

½ C butter
½ C dark brown sugar
½ C  molasses
1¾ C flour
1 tsp baking powder
2 tsp ground ginger
1 tsp cinnamon 
¼ tsp ground cloves 
¼ tsp ground nutmeg
½ tsp salt
2 Tbls cocoa powder
1 C mini semi-sweet chocolate chips

Preheat oven to 325°. Cream butter and sugar. Add molasses and beat until smooth. Add flour, baking powder, spices and cocoa stirring until well combined. Stir in chips. Scoop dough by heaping spoonfuls onto parchment lined (or lightly greased) baking sheets, spacing cookies 1½" apart. Bake 10-12 minutes until surface begins to crack. Cool on the pan for 5 minutes; then transfer to wire rack to cool completely.

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