Always remember that, nine times out of ten, you probably aren’t having a full-on nervous breakdown – you just need a cup of tea and a biscuit. You’d be amazed how easily and repeatedly you can confuse the two. Get a big biscuit tin.

Caitlin Moran

 When I began to ponder writing a garden blog I thought of course I have to include recipes. I thought it would be an interesting challenge to see if I could do a cookie of the month recipe using only recipes that I have tried and tested many times.  Here is the April installment for a Chocolate Ginger Molasses Cookies. A friend shared this recipe some years ago while we serving on a high school committee. This is a great recipe for shipping to college students as it holds up well through the shipping process.  Happy Baking.

Chocolate Ginger Molasses Cookies

• 2 cups all-purpose flour
• 2 tbsp cocoa powder
• 2 tsp baking soda
• 2 tsp ground ginger
• 3/4 tsp cinnamon
• 1/2 tsp ground cloves
• 1/4 scant tsp salt
• 3/4 cup butter, softened
• 1/2 cup brown sugar
• 1/2 cup white sugar + 3 tbsp for rolling dough, divided
• 1 egg
• 1/4 cup molasses
• 1 tsp vanilla
• 1 cup semi-sweet chocolate chips

1. Preheat oven to 325 F. Line two baking sheets with parchment paper.
2. In a medium bowl, whisk flour, cocoa powder, baking soda, ground ginger, cinnamon, cloves    and salt.
3. In the bowl of an electric mixer, fitted with the paddle attachment, cream butter, brown sugar and 1/2 cup white sugar together until light and fluffy, about 2-4 minutes.
4. Add egg, molasses and vanilla. Beat until combined.
5. In two additions, with the mixer on the lowest setting, mix in the flour mixture. Finally, stir in chocolate chips
6. Roll dough into 1 1/2 inch balls and coat in remaining 3 tbsp white sugar. Refrigerate for 15 minutes before baking.
7. Bake for 10-12 minutes until the surfaces are slightly cracked. Let cool for 5 minutes then remove to a wire rack to finish cooling.

Recipe by Louisa Clements from Living Lou. While you are there check out her other fun recipes