Chocolate Candied Ginger Biscuits

Yields about 12 pieces

1/4 cup (57 grams) butter, room temperature
1/2 cup (110 grams) granulated sugar
2 large eggs
1 tablespoon molasses, optional
1 teaspoon vanilla extract
2 cups (250 grams) all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
3/4 cup (130 grams) semi-sweet chocolate chips
1/4 cup (40 grams) candied ginger, chopped into small pieces
3 ounces (85 grams) semi-sweet chocolate, melted (for coating)

Preheat oven to 350 degrees F (180 degrees C).

In a large mixing bowl, beat together the butter and sugar until light and fluffy. Add the eggs one at a time, beating after each addition. Mix in the molasses and vanilla extract. Gradually add the flour, baking powder, and salt, mixing until uniform. Stir in the chocolate chips and candied ginger. The dough will be sticky.

On a floured surface, form dough into a log 12-inches long by 3-inches wide and transfer to a baking sheet. Bake cookies for 25-30 minutes, or until the dough cracks on top and just begins to brown. Allow to cool on the cookie sheet for ten minutes, or until the dough is cool enough handle. Using a serrated knife, cut the log into 1/2-inch slices. Place the slices cut side down onto the baking sheet. Bake for an additional 8-10 minutes, or until the biscotti slices are lightly browned for a softer texture. For a crunchier texture, flip the biscotti over and bake for another 8-10 minutes. Cool biscotti to room temperature before dipping.

In a small rectangular container (large enough to fit the biscotti), melt the remaining 3 ounces of chocolate until smooth. Dip the slices, shake off excess chocolate, and place the slices onto a non-stick baking mat or parchment paper to dry.

Serve with coffee, black tea, or a large glass of milk.