littlefoodies: chocolate gingerbread cookies

these are hands down some of the best cookies ever. i have been making them for the holidays for years now and they are always met with ooohs and ahhhs.

sooooo incredibly moist and gooey...i think both littlefoodie jr. and i teared up a couple of times. there were a bit more to that plate when they came out but we decided that a huge burrito and rice for lunch wasn't enough and i'd say about 3 cookies each rounded out the afternoon! okay, then a few more for mama to round the night out even further (even better with a cold bottle of pumpkin ale!)

what i love even more than the fact that they are sooooo insanely chocolatey and yummy is that there is fresh grated ginger in them. it makes it even that more delightful to make (and eat!)

also, given they are gingerbread, molasses is a must and i used blackstrap molasses adding a ton of b vitamins, iron and calcium...here is a link to more info on blackstrap molasses:

blackstrap molasses

blackstrap molasses is a great way to nutritionally boost oatmeal, cookies and other baked goods and also adding some sweetness. littlefoodie booty loves it!

enjoy!

chocolate gingerbread cookies

7 oz chocolate (semi is best but milk, dark, chopped, chips..they'll all be yummy)*
1 1/2 cups plus 1 tbl unbleached all purpose flour
2 1/2 tsp pumpkin pie spice
1 tbl cocoa powder*
1 stick unsalted butter, room temp
1 tbl fresh grated ginger
1/2 cup dark brown sugar
1/2 cup unsulfured molasses*
1 tsp baking soda
1/4 cup pure cane granulated sugar
.

if using chocolate bar chop if using chips leave as is; set aside.
sift flour, spice and cocoa together.

in mixer beat butter and ginger until white and fluffy.
add brown sugar; combine.
add molasses; beat until combined.

in a small bowl dissolve baking soda in 1 1/2 tsp boiling water.

beat half of flour mixture into butter.
beat in baking soda mixture, then rest of flour.
mix in chocolate. turn out onto plastic wrap; cover and pat dough into a disk.
refrigerate a couple hours.

preheat oven to 325F.
roll into balls about 1 1/2 in thick (more or less depending on your taste...they don't spread that much.)
roll in sugar.

bake until tops crackle slightly, roughly 10-12 minutes.

cool, or not....then eat!!!!!!

note:
i used trader joes semi-sweet choco chips..i liked that they were big and made them ooze with chocolate...i've made it with chopped chocolate bars too and its just as delicious.