Ingredients
(3 dozen)
- ½ C Butter
- ½ C Dark Brown Sugar
- ¼ C Molasses
- 1 Tbls Water
- 1 ½ C Flour
- 1 1.4 tsp Ground Ginger
- 1 tsp Baking Sods
- 1 tsp Ground Cinnamon
- ¼ tsp Ground Nutmeg
- ¼ tsp Ground Cloves
- 7 oz Semisweet Chocolate chopped
- 2 tsp Dried Ginger unsweetened, cut into small bits
- ¼ C Sugar for rolling
- Large Ginger Chunks for topping
Step by Step
- Cream the butter and sugar until light and fluffy. Beat in the molasses , water and ginger.
- Combine all dry ingredients and stir with a fork to mix together. Gradually add the flour to the butter mixture blending well and then stir in the chocolate chips and ginger bits.
- Cover the bowl and place it into the fridge for at least 2 hours.
- Using a 1 inch cookies scoop, measure out the dough, roll smooth in your hands, then roll into the sugar. Place them on a lined cookie sheet and bake at 350 deg F for 10 – 12 minutes. Watch for the tops to start cracking.
- Remove from the oven and immediately add a large chunk of ginger to the center of the cookie. Push it down a bit to get it to stay.
- Cool on a wire rack and enjoy!
