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1
Preheat oven to 350 F.
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2
In a medium sized bowl whisk together the flour, baking soda, dry spices and salt.
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3
In a separate large bowl or the bowl of a stand mixer, cream the butter and sugars together until lighter in color and well blended, about 3-4 minutes. Add molasses, fresh ginger, and egg and mix well. Add the dry ingredients and stir them in gradually until everything is incorporated.
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4
Roll dough into 1-inch balls and place 2 inches apart on a rimmed baking sheet. Bake for 9-11 minutes, until the tops are cracked and the sides appear dry and slightly golden brown. Remove pan from the oven and let them cool completely before you dip them.
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5
Melt the chocolate in the microwave or over a double boiler. Microwave the chips in a bowl in 30-second increments, stirring between each time and continuing to heat until melted. Or put the chips in a heat-safe bowl fitted over a pot with 1-inch of simmering water on the stove (aka double broiler). Stir and heat until melted.
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6
Prepare a place for the cookies to set once dipped, either a baking sheet lined with wax paper or simply a piece of wax paper on the counter. (I like using a baking sheet because I can move them around easier and into the fridge if I need them to set quickly.)
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7
Dip each cookie about halfway into the melted chocolate and let the excess chocolate drip off. Then set the cookies on the wax paper. Sprinkle with something colorful, sprinkles or similar, if you want. They should harden up at room temperature within a half hour or in the fridge after a few minutes.
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8
Store in an airtight container and keep away from heat or you'll have one giant, chocolate covered mess.
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9
Notes:
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10
1. I've used whole wheat pastry flour in place of white and it works well.
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11
2. I use 1/4 teaspoon of cayenne. It has a kick, but it isn't too spicy for my kids. They do feel it, and they don't eat as many.
