Prep Time: 30 minutes
Total Time: two hours, 42 minutes
Refrigeration Time: two hours
Ingredients:
1/2 cup butter, softened
1/2 cup packed dark brown sugar
1/4 cup molasses
one Tablespoon water
two teaspoons minced fresh gingerroot
1-1/2 cups all-purpose flour
one Tablespoon baking cocoa
1-1/4 teaspoons ground ginger
one teaspoon baking soda
one teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
7 ounces semisweet chocolate, chopped
1/4 cup sugar
Preparation:
In a large bowl, cream butter & brown sugar until light & fluffy. Beat in the molasses, water & gingerroot.
Combine the flour, cocoa, ginger, baking soda, cinnamon, nutmeg, & cloves. Gradually add to creamed mixture & mix well. Stir in chocolate. Cover & refrigerate for two hours or until simple to handle.
Shape dough in to 1-inch balls. Roll in sugar. Place two inches apart on greased baking sheets.
Bake cookies at 350 F. for ten to 12 minutes or until tops start to crack. Icy for two minutes before removing to wire racks.
Nutrition Facts: one serving (one each) equals 69 calories, three g fat (two g saturated fat), 7 mg cholesterol, 63 mg sodium, 11 g carbohydrate, trace fiber, one g protein.
Yield: 36 servings
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