I received a grand total of zero emails, phone calls, comments, or messages of any kind bemoaning my decision not to publish a recipe last weekend.
Yet I am not discouraged. I will continue to annoy my bike geek friends with my silly recipes, until they pry this crappy laptop from my cold, flour-covered dead hands.
Ginger Chocolate Cookies
Officially, you should probably mix the wet and dry stuff separately, but I never do, and these come out great. Original recipe (it’s been heavily modified by moi) came from Sunset.
So, put all of the following in a bowl and mix:
1/3c chopped up crystallized ginger (you can find this at a health food store, despite the fact that it’s pretty much pure sugar and hence not healthy at all) – chop it up into pretty small bits.
1/3 cocoa powder
1 tsp baking soda
1.5 tsp cinnamon
1.5 tsp nutmeg
1c brown sugar
2 tsp vanilla
1/2c (or more if you like) chocolate chips
Put golf-ball sized chunks of batter/dough on a greased cookie sheet (or parchment paper, preferably) and bake at 350 for about 10 minutes. Boom! A combination of the best attributes of a ginger snap and a chocolate chip cookie. Seriously.