Chewy Cholaca-Gingerbread Cookies
  • 7oz sweetened cholaca wafers
  • 1 1/2cups All-Purpose Flourplus 1 tbsp
  • 1 1/4tsp ground ginger
  • 1tsp ground cinnamon
  • 1/4tsp ground cloves
  • 1/4tsp ground nutmeg
  • 1tbsp unsweetened cholaca liquid
  • 8tbsp unsalted butter
  • 1tbsp freshly grated ginger
  • 1/2cup dark brown sugar, packed
  • 1/4cup unsulfured molasses
  • 1tsp baking soda
  • 1/4cup Granulated Sugar
  1. Line two baking sheets with parchment. Chop Cholaca wafers into 1/4-inch chunks; set aside. In a medium bowl, sift together flour, ground ginger, cinnamon, cloves, nutmeg, and cocoa.
  2. In the bowl of an electric mixer, fitted with the paddle attachment, beat butter and grated ginger until whitened, about 4 minutes. Add brown sugar; beat until combined. Add molasses; beat until combined.
  3. In a small bowl, dissolve baking soda in 1 1/2 teaspoons boiling water. Beat half of flour mixture into butter mixture. Beat in baking-soda mixture, then remaining half of flour mixture. Mix in cholaca liquid; turn out onto a piece of plastic wrap. Pat dough out to about 1 inch thick; seal with wrap; refrigerate until firm, 2 hours or more.
  4. Heat oven to 325 degrees. Roll dough into 1 1/2- inch balls; place 2 inches apart on baking sheets. Refrigerate 20 minutes. Roll in granulated sugar. Bake until the surfaces crack slightly, 10 to 12 minutes. Let cool 5 minutes; transfer to a wire rack to cool completely.
  5. Decorate with frosting (optional) Enjoy!