For this week’s recipe I followed all of Steph’s recommendations; portion dough 28g, flatten like a puck, dredge in sugar, place in pan and bake! It worked like a charm and came out perfect. These double-ginger cookies are made with both ground and crystallized ginger. The molasses makes it the quintessential Christmas flavor and the chocolate is the surprise. I wouldn’t think that ginger, molasses and chocolate would go together but it does. These cookies, which I could eat up, were going to my husband’s holiday work party. Tis the season…To see what others made head over to Tuesdays with Dorie.