As a self-confessed ginger junkie, I might be a slight bit biased here. But putting ginger and chocolate together is nothing short of magical for me. I followed a different recipe for years, but revamped the recipe this year with extra fresh ginger, more robust spice tastes, and a smoother, gooier chocolate taste. Northing is better than enjoying a cookie (or three) with a warm hot cocoa on a cold, winter day.

Chewy Chocolate Gingerbread Cookies

Yields 2 Loaves | Prep Time :15 | Total Cook Time 1:05

INGREDIENTS 

• 1 cup shortening
• 1 cup granulated sugar
• 4 eggs
• ⅓ cup Brer Rabbit light molasses (or any light molasses)
• 4 cups sifted flour
• 2 tsp. ginger
• 2 tsp. cinnamon
• 2 tsp. nutmeg
• 1 cup milk
• 2 tsp. baking soda (dissolved in 4 tsp. cold water)

EQUIPMENT 

• sifter
• stand or hand mixer
• 2 loaf pans

DIRECTIONS 

1. Preheat oven to 350°.
2. Grease two loaf pans.
3. In a bowl with electric mixer, beat shortening and sugar until well blended.
4. In a second bowl, combine flour, ginger, cinnamon, nutmeg, and continue to sift until fully blended.
5. Add eggs one at a time and blend.
6. Add milk and dry mixture, alternating, and blend.
7. Add molasses and blend.
8. Add dissolved baking soda.
9. Pour evenly into loaf pans and bake uncovered for 50 minutes, or until loaves spring back to touch.
10. Cool and enjoy with melted butter. (Microwave slice 15 seconds to melt butter and moisten bread.)