Hey, come on — don’t laugh at me. I know that all of the with-it food bloggers have moved on to newer, hipper, underexposed sources for their recipes, but this is my recipe book, not a place to prove my hipster cred. A long-time friend introduced me to these cookies at her birthday party several years ago, and once I got the recipe from her, they worked their way into my personal winter tradition. They have accumulated some good memories over the years.
The finished cookie is reminiscent of ginger snaps, but softer and with a lovely chocolatiness that got me hooked on the first bite. If you like ginger, give this one a try. If you really love ginger, try mincing 1/4 cup of crystallized candied ginger and adding that to the dough. It will probably melt during the baking, but you’ll end up with a cookie that might possibly clear out your sinuses — in a good way, of course.
Don’t skip the chilling step before baking, or you’ll probably end up with thin cookie puddles. Still tasty, but probably not what you had in mind.
Original source: here.