I love to play with my food, so today I decided to try an experiment. I was lying awake last night mulling over how it would work to replace the ginger in my ginger cookies recipe with cocoa (yes I think about food and cooking ALL THE TIME!) So I tried it, and it worked fabulously. The same texture, the same size, the same recipe (almost) except for the ginger – just replace the TBSP of ginger with 5 TBSP of cocoa. Who knew?!? 🙂

Chocolate Molasses Crinkle Cookies

3/4 cup shortening (I used 1/2 cup shortening, and 1/4 cup margarine)
1 cup sugar (plus a little extra to roll cookies in)
1 tsp vanilla
1 egg
1/4 cup molasses
2 cups flour
5 TBSP cocoa powder
2 tsp baking soda
1/2 tsp salt

Cream together shortening and sugar. Add vanilla and eggs and beat well. Add molasses. Add flour, cocoa, soda and salt. Mix very well. Form into small balls, roll in extra sugar, and place on baking tray. Bake for 8-10 minutes at 350 degrees F. Watch them for the crinkly tops, and don’t over bake.