Chocolate Ginger Cookies

To help my husband, I try and prepare a little "snack" for when he returns home from school. This week and next are the end of his first trimester. One down, a lot more to go. I had a few minutes this afternoon before a meeting, so I opened up the best cookie cookbook ever by Maida Heatter. It opened to these little gems, Chocolate Molasses Cookies. I altered it a little by adding vanilla extract and rolling the dough in sugar before baking.

Chocolate Ginger Cookies
6 oz unsalted butter, room temperature
1 cup dark brown sugar
1/4 cup molasses
1 oz peeled fresh ginger (about a 2" x 1" piece), finely grated
1 tsp vanilla
1 egg
2 cups all-purpose flour
1/4 cup cocoa powder
1 1/2 teaspoon baking soda
1 tsp salt
1 Tb. ground ginger

Cream sugar and butter. Add ginger and vanilla and beat until combined. While beating on medium, add molasses and beat until thoroughly combined. Add egg and beat until lighter in color. Sift dry ingredients together and then add to wet ingredients. Combine until batter is just combined. Refrigerate for several hours until dough is chilled or scoop small teaspoons of dough and freeze. Roll in granulated sugar. Bake at 350 for 13 minutes.