Ginger Chocolate Cookies For Two

[superbadgirl]

I once worked down the street from a fantastic little sandwich shop. The sandwiches were amazing, but they had the ginger chocolate chunk cookies that were to die for. I became distraught when they closed, and made it my goal in life to try to recreate these cookies. It's been a series of misses for over a decade.

I think this one is it, bearing in mind the passage of time and fading of taste memory. And I can't decide if it's fortune or tragedy that this success comes in a batch of two cookies. Or one really big cookie, I don't judge (I can't judge, because, yes, I ate both of these one right after the other...twice).

Ingredients:
3 TB and 1 tsp AP flour
1/8 tsp salt
1/8 heaping tsp baking soda
2 tsp brown sugar
1/2 tsp white sugar
1/2 TB of cocoa (give or take)
1/8-1/4 tsp ground ginger, to taste
pinch of finely ground black pepper (optional)
1 TB chocolate chips
1 tsp molasses
1/4-3/4 TB canola oil
1/2 tsp vanilla
1-2 tsp milk

Directions:
Preheat toaster oven to 325F or regular oven to 350F. Yes, I tried it both ways. For posterity! Line appropriate-sized pan with parchment paper.

Combine flour, salt, baking soda, cocoa, spices and sugars in a small bowl and mix well with spoon. Add remaining ingredients and mix well. Divide the dough in equal amounts and roll into balls. Dip in granulated or powdered sugar (optional).

Bake 11 minutes in toaster oven or 7-8 minutes in regular oven. Let them sit on tray to cool - they'll be a little underdone and will fall apart if you try to move them right away...

Pour a glass of milk and nom away.



Yum. Just yum. Don't like ginger molasses cookies? Skip both of those ingredients (and the pepper) for a nice chocolate chocolate chip cookie instead. :)