Chewy Chocolate Ginger Cookies

I hadn't baked anything in a couple weeks and I was in the mood for cookies. I have always thought of chocolate and ginger as a unique and tasty combination yet have never actually cooked anything with that flavor profile. We actually had snow swirling around this afternoon (which lead to some very icy sidewalks...come on, Chicago, where is the salt?!) so if you're all cozy inside like us and are in the mood for a tasty treat, try these sweet n' spicy cookies to warm your belly.

Chewy Chocolate Ginger Cookies (makes 30)

1 cup flour
1/4 cup cocoa powder
1/4 tsp. salt
1/4 tsp. baking soda
1/2 tsp. baking powder
1 1/2 tsp. Ener-G Egg Replacer
2 Tbls. warm water
1/4 cup canola oil
1/4 cup applesauce
1 cup sugar
2 Tbls. blackstrap molasses
1/2 tsp. vanilla
1 Tbls. fresh grated ginger

Preheat the oven to 350 F. In a medium bowl combine the flour, cocoa powder, salt, baking soda, and baking powder. Set aside.

In a small bowl mix the egg replacer and the water until well-combined. In a large bowl add the rest of the ingredients, and then the "egg." Beat until well combined.

Gradually beat in the flour mixture. Drop by rounded tablespoons onto cookie sheets lined with parchment paper and bake for 12 minutes. Cool on a wire rack.