Ginger-Molasses Cookies Dipped in Dark Chocolate

These wonderful cookies are crisp on the outside and moist and chewy in the center. They are sweet and spicy with a bold molasses flavor and to add to all that I dipped it in chocolate. Yum! For the flour you can use all all-purpose flour or all whole-wheat flour depending on what you prefer. Vietnamese Cinnamon is the highest quality and strongest available in America today. If you can’t find it locally go online to http://www.penzeys.com/cgi-bin/penzeys/shophome.html and buy a small bottle to try out, but any cinnamon will work just fine. If your not vegan you can just use regular butter and it will come out just the same. As for the Chocolate, dark, milk, or white would all go amazingly with this cookie. My last tip is if your impatient to eat your cookies like I am, you can place the cookies on a tray and put them in the freezer for a few minutes and the chocolate will harden up real quick. 

Ginger-Molasses Cookies Dipped in Dark Chocolate

Makes about 20

Ingredients

·      1-½ cups unbleached all-purpose flour

·      ½ cup whole-wheat pastry flour

·      1/2 cup organic sugar (plus some for rolling)

·      1 ½ Tablespoons ground ginger

·      3/4 teaspoon salt

·      1/2 teaspoon Vietnamese cinnamon (or any cinnamon you have on hand)

·      1/8 teaspoon ground clove

·      1/2 teaspoon baking soda

·      2 teaspoon baking powder

·      1/3 cup vegan butter (I used earth balance)

·      ¼ cup water

·      1/3 cup molasses

·      2 teaspoon vanilla extract

·      1 to 1 ½ cups dark chocolate 

Procedure

1.    Preheat oven to 375°

2.    Melt butter in a medium saucepan. Set aside to cool.

3.    In the meantime, in a large bowl mix together the flours, sugar, ginger, salt, cinnamon, clove, baking soda, baking powder.

4.    Add the vanilla extract, molasses, and water to the melted butter. Mix well.

5.    Pour the wet ingredients into the dry and fold till a soft dough forms.

6.    Form dough into one-inch balls and then roll in sugar, place on baking sheet and press down slightly with the bottom of a glass.

7.    Bake in the oven for 8 minutes turning sheet around halfway through to get even cooking. Let cool on pan for 2 minutes then place on a cooling rack, cooling 30 minutes before serving.

8.    Chop dark chocolate into small pieces and place in a microwavable safe bowl. In 10-second intervals melt chocolate until smooth.

9.    Dip half of the ginger-molasses cookie in the chocolate. Allow the chocolate to dip a moment and place on parchment paper to harden. 

ENJOY