Updated: May 26
4 1/2 cups unbleached flour
2 sticks on unsalted butter - room temp
1 cup molasses
1 cup hot coffee - very strong
1 cup of raw sugar
2 tablespoon baking soda
1 tablespoon Kahlua
1 tablespoon white vinegar
1 teaspoon ground ginger
1 teaspoon salt
White Chocolate dipping chocolate - I use Ghirardelli
Dark Chocolate dipping chocolate - I use Ghirardelli
Preheat oven to 375 degrees
Whisk together flour, salt, ginger and soda
Cream together butter and sugar until creamy and light. Add eggs and cream until smooth, followed by molasses, Kahlua, vinegar, and coffee, mix until smooth.
Now add dry ingredients until smooth and combined.
Using a 30 scoop drop dough on a parchment-lined cookie sheet about 2 inches apart. Bake for 10 to 12 minutes, place on a cooling rack until cooled.
Melt dark chocolate and dip the bottoms of the cookies, place on parchment until set.
Melt white chocolate and drizzle on top cookies, let set.