Double Chocolate-Ginger Cookies

John Wocken developed this unique recipe for Double Chocolate-Ginger Cookies by combining a childhood memory with a trendy new twist. He fondly recalls the Cry Babies his grandmother made — an easy-to-prepare ginger cookie that was rolled in sugar before baking. He decided to experiment with his grandma’s recipe after trying a Martha Stewart ginger cookie with fresh ginger in it. Since John is a chocolate-lover, he added cocoa powder and chocolate chips to intensify the flavor of the original cookies. Take your taste buds to a whole new level with this spirited morsel of complex bold flavors! CJK

Double Chocolate-Ginger Cookies

(Created by John R. Wocken)

1 1/2 cups shortening

2 cups sugar

2 eggs

8 tbsp. molasses

4 cups flour

1/4 cup cocoa powder

4 tsp. soda

2 tsp. cinnamon

1 tsp. cloves

2 tsp. ground ginger

2 tbsp. fresh grated ginger

1 (12 oz.) pkg. chocolate chips

Cream the shortening and sugar together, and then add the eggs and molasses and mix.  Mix the dry ingredients together and combine with the shortening mixture.  Add the chocolate chips.  Chill the dough for one hour.

Preheat the oven to 375°F.

Form the dough into 1 1/2-inch balls and roll each in granulated sugar. Place on cookie sheets about 2 inches apart. Bake for 12 minutes. Cool on the sheets for about 5 minutes before transferring them to wire racks to continue cooling.

Yield: 5 1/2 dozen cookies

A note from John: I like to make plenty of these cookies and store them in the freezer to be brought out later when I have a craving for something chocolaty. Keeping them frozen prevents eating too many at one time and allows me to enjoy them over a longer period.

A note from Carol: John Wocken, Bishop John Kinney’s personal chef, appeared in the first entry of “Food, Faith and Fellowship” posted Aug. 24, 2010. He shared a recipe for Striped Ice Cream Cake, which he served as the impressive finale to an outdoor luncheon celebrating Bishop Kinney’s 15 years as bishop of the Diocese of St. Cloud.