This recipe is one you can prepare in a large quantity for the kids to take to school regularly.  It is something they will definitely love besides, who wouldn’t like to make snacks for their kids? It is the easiest way to monitor what they eat.
Feel free to play around with this recipe. You can also take some to work and dip in milk as it is not just for the kids.

• 1 cup unsalted butter (softened)
• 1/4 cup sugar
• 1/4 cup brown sugar
• 1 large egg
• 1/4 cup molasses
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1/2 teaspoon salt
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1 1/2 teaspoons ginger (ground)
• 1/2 teaspoon cloves
• 1 tablespoon cocoa powder
• 3/4 teaspoon baking powder
• 1/2 teaspoon baking soda
• 3/4 cup semi-sweet chocolate chips

• In a large bowl, using a mixer, mix the butter and sugars until light and fluffy.  Add the egg and mix until combined.  Add molasses and vanilla and mix until combined.
• In a separate bowl, whisk together the flour, salt, cinnamon, nutmeg, ginger, cloves, cocoa powder, baking powder, and baking soda.  
• Add the dry ingredients to the wet ingredients, mixing on low speed until well combined.  Stir in chocolate chips.  
• Cover dough and refrigerate for several hours until chilled through. Note, this is important if you want the cookies to stay thick and puffy.
• Preheat oven to 350°F.  Scoop dough by about 1.5 tablespoons full and drop onto a parchment-lined baking sheet about 1 inch apart.  
• Bake for 11-12 minutes.  Allow to rest on cookie sheet for 1-3 minutes, then transfer to a wire cooling rack to cool completely.  
• Store covered in a container.