gingersnap chocolate chip cookies

Myra and Tay (aka mom and dada) came to visit us on Sunday as a special treat. They harbor a considerable amount more energy than Ben and I, so these little visits always find us experiencing our very own city a little more widely. After church, we found the Phoenician Market downtown, a lunch destination which called for us to sprint across a parade (seemingly commemorating a Mayan holiday of some sort). Phoenician market offers a “Whole Foods” type set-up with prepared foods and other menu items, all of Greek/Mediterranean flair. I must say I loved it! My ideal type of meal is one full of tasters, of small plates that we can all share, all stick our forks into for just one or two little bites (obviously best shared with family or very close friends whose germs do not scare you).

spanokopita, greek salad, dolmitas,
homemade string cheese, zaatar sandwiches,
tabouli, tzatziki, etc...you know, just the basics

With the men still lingering in conversation after lunch, my mom and I quickly slipped away to peruse the grocery store part of Phoenicia market, full of imported meats, cheeses, and a million other un-name-ables.  She picked up honeys and jams and I picked up blocks of feta and spices. I somehow ended up with some “Date Molasses,” in quotes because these were truly the only English words on the otherwise Lebanese (?) import. I have been wanting to make some gingersnaps because it is, after all, December, so this molasses stepped right up to meet my needs.

These gingersnaps fit my craving exactly: chewy, chocolaty, and full of spice! HusBen seemed thrown off with the chocolate (he apparently prefers the traditional gingersnap), but hey! It's 80 degrees outside! What is traditional about this December!?

study snack of the highest caliber...i am on #5 for the day

Gingersnap chocolate chip cookies

For the Cookies:

1/2 cup unsalted butter, melted

1 large egg

1 cup brown sugar, packed

1/2 cup granulated sugar

1/4 cup unsulphered molasses

2 tablespoons vegetable oil

1 1/2 teaspoons vanilla extract

2 teaspoons cinnamon

1 1/2 teaspoons ground ginger

1 teaspoon ground cloves

1/2 teaspoon salt

2 1/4 cup all purpose flour

1 1/2 teaspoons baking soda

1 teaspoon cornstarch

1 ¼ cup dark chocolate chunks (or you can use semi sweet chocolate chips or whatever kind of chocolate you like)

For the Cinnamon-Sugar Coating for Rolling:

3/4 cup granulated sugar

1 teaspoon cinnamon

Directions:

In a large mixing bowl, blend together melted butter and sugars. Add egg, molasses, oil, and vanilla and beat to combine. In another large bowl, add all dry ingredients (cinnamon, ginger, cloves, salt, cornstarch, baking soda, and flour) and whisk to combine. Add dry ingredients to wet ingredients and beat only until combined (don’t overdo it!). Fold in the chocolate. Cover the mixing bowl tightly with saran wrap and refrigerate for at least 2 hours.

When ready to bake, preheat oven to 350F, line two baking trays with non-stick baking mats or parchment paper, or just use cooking spray. Combine sugar and cinnamon in a small bowl and mix well.

Form small handfuls of dough and roll each ball through the sugar mixture before placing on the baking tray. Bake for 8 minutes then remove from the oven (and remove off the hot tray!). Allow 5 minutes to cool before chowing down.

Adapted from http://www.loveveggiesandyoga.com/2012/11/molasses-triple-chocolate-cookies.html