Gingersnaps with Chocolate Dip

Method

Cookies

1. Preheat oven to 350ºF (190ºC) and line cookie sheets with parchment.
2. In large bowl, beat canola oil with sugar. Whisk in egg and molasses.
3. In a medium bowl whisk together flour, candied ginger, ground ginger, cinnamon, cloves, baking powder, baking soda and salt.
4. Add flour mixture to canola oil mixture and stir until dough is moist. The dough can be quite sticky.
5. Using a 1 tsp (5 mL) self releasing scoop and your hands, shape dough into a ball. Roll in sugar and place on prepared cookie sheets.
6. Bake in preheated oven for 10-12 minutes or until golden brown around edges but still soft in the middle.
7. Let cool on cookie sheets or racks.

Chocolate Dip

1. In small saucepan over low heat, add chocolate and oil, stirring until chocolate is melted and mixture is smooth.
2. Dip half of each cookie in chocolate mixture.
3. Place on parchment or waxed paper. Set aside until chocolate hardens, about 1 hour (or place in refrigerator to speed up hardening).