Tuesday, November 3, 2009

Chocolate Molasses Ginger Cookies

....or what to do with your left over Halloween chocolates.

We didn’t have as many “trick or treaters” this year, compared to last year, so there were quite a few left over mini chocolate bars.  I put them to good use by topping some molasses ginger cookies with a piece.  The subtitle of this post could also be “how to get Mr. RK to eat a cookie that is not chocolate chip”  I get bored making the same cookies over and over.  He’ll usually eat any type of cookie as long as chocolate is involved, so I took the chance..and they were a hit.

These cookies would look more polished if you used a large Hershey kiss shaped chocolate in the center of each cookie.  If I was making them for a party, that’s what I would do.  Another option would be to top them with a piece of candied ginger.  Actually, they’re tasty enough on their own, so if you want to leave the chocolate off all together, that would work too.  If you love ginger, you may want to add some extra ginger powder, or grate some fresh ginger instead.  These cookies are on the mild side.

Tip: if you measure the molasses in the same cup you used for the oil, it will slide right out.
Chocolate Molasses Ginger Cookies
Makes 24 cookies 3” cookies - Use organic ingredients whenever possible
2 cups unbleached white flour
1 teaspoon baking soda
1 teaspoon ginger powder
1 teaspoon cinnamon
1/4 teaspoon salt
1/2 cup expeller pressed oil
1 cup raw turbinado sugar 
1/4 cup unsulphured molasses
3 tablespoons non dairy milk (rice, soy or almond)
1 teaspoon vanilla
Optional toppings: squares of dark chocolate or candied ginger
Preheat your oven to 350˚
Sift together the flour, baking soda, ginger, cinnamon, and salt together in a bowl
Whisk together the oil, sugar, molasses, nondairy milk and vanilla.
Add the dry ingredients to the wet, a little at a time, stirring as you go.
Roll the dough into walnut size balls and flatten to make two inch disks.  Leave some space between the cookies, they will spread.
Top with chocolate or candied ginger.
Bake for 12 minutes.
Allow to cool for 10 minutes.

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