Chocolate Ginger Cookies a hit at Sugar Shack in the Back

Q: I don't know if you have been there, but there is a fabulous lunch place in Roswell named The Fickle Pickle. I love their sandwiches but I ADORE their desserts. One in particular, the chocolate ginger cookie, is my favorite! It is delicious and unique. I have tried to find a similar recipe but it did not turn out near as good. Would you please request this recipe from them for me? I would love to make it for my sister when she visits from Phoenix (she had it there and loved it too!) It will not disappoint! Thanks. — Laura Stephens, Acworth

A: Pastry chef Carmen Brady explained that all the baked goods for the Fickle Pickle are made in The Sugar Shack in the Back. "'In the back' is part of the name. It rhymed, but it's also part of describing the location (behind The Fickle Pickle). We opened around six months ago. We serve breakfast from 8 to 11 a.m. serving specialty biscuit sandwiches. We also do scones, beignets, muffins, cinnamon buns and more, " she wrote.

Sugar Shack in the Back’s Chocolate Ginger Cookies

1/2 pound unsalted butter, room temperature

2/3 cup firmly packed light brown sugar

1 1/4 cups molasses

1/2 cup lightly packed grated and minced fresh ginger

3 cups all-purpose flour

1 cup cocoa

1 1/2 teaspoons salt

2 1/4 teaspoons ground ginger

2 1/4 teaspoons cinnamon

1/2 teaspoon ground cloves

1/2 teaspoon nutmeg

2 1/4 teaspoons boiling water

1 teaspoon baking soda

2 1/2 cups chocolate chips

1/2 cup granulated sugar

In the bowl of a stand mixer fitted with the paddle attachment, cream butter, brown sugar, molasses and ginger until smooth and fluffy. In a medium bowl, whisk together flour, cocoa, salt, ginger, cinnamon, cloves and nutmeg. Set aside.

In a small bowl, whisk together boiling water and baking soda. Add water and baking soda to butter mixture and beat. Add flour mixture to the butter mixture and beat for 2 minutes. Remove bowl from mixer and stir in chocolate chips. Move dough into a medium bowl, cover and refrigerate overnight.

When ready to bake, preheat oven to 350 degrees. Pour granulated sugar into a pie plate.

Measure out 2-tablespoon balls of dough. Roll balls in granulated sugar and arrange on baking sheet. Sprinkle an additional teaspoon of sugar on each cookie. Bake 8 minutes, then rotate pan in oven and bake 8 minutes more. Cool on a wire rack before serving. Makes: 42 cookies

Per cookie: 169 calories (percent of calories from fat, 39), 2 grams protein, 26 grams carbohydrates, 2 grams fiber, 8 grams fat (5 grams saturated), 12 milligrams cholesterol, 113 milligrams sodium.