Ginger Chocolate Cookie

Courtesy of Lory Utz

Preheat oven to 350 degrees – Use parchment on cookie sheets

1-1/2 sticks unsalted butter
2 cups flour
1/3 cup unsweetened cocoa powder
2-1/2 tsp. ground ginger
2 tsp. baking soda
1-1/2 tsp cinnamon
1-1/2 tsp. nutmeg
1/2 tsp. salt
1 cup packed dark brown sugar
1/4 cup molasses
1 egg
1 tsp. vanilla extract
8 oz. bittersweet chocolate, finely chopped
Sugar to roll cookies in

Whisk together till well combined: flour, cocoa powder, ginger, cinnamon, nutmeg and baking soda. Set aside

Cream butter and brown sugar till light and fluffy; Add molasses, egg and vanilla and beat until well combined.

Mix in dry ingredients gently but thoroughly. Batter will be thick. Stir in chocolate.

Form small balls and roll in sugar. Put on cookie sheet. Press down with bottom of glass, putting glass in sugar as necessary to avoid sticking.

Bake cookies about 5 minutes on lower shelf of oven. Move to middle of oven and bake about 5 more minutes, till just set but not dry. Cool. May be frozen between sheets of wax paper in an airtight container.