Winter has hit the kootenays fast and hard this year. We were supposed to have a day of errands in town today, but with the snow falling so steadily we decided to postpone the drive and stay cozy and warm at home instead. I decided to take this opportunity to try out a new recipe from one of my favorite cookbooks, "Slice" . These cookies are made with whole grain spelt flour, chocolate, and lots of yummy warming spices, perfect for this time of year! [caption id="attachment_313" align="aligncenter" width="645" caption="little nuggets of chocolate-ty deliciousness! "][/caption] Ginger Chocolate Chunk Cookies 2 cups of spelt flour 1 Tablespoon of cocoa 1 teaspoon of baking soda 1 1/2 teaspoons cinnamon 1 teaspoon of ginger (powder) 1/4 teaspoon each of cloves and nutmeg 1/2 cup of butter 1/2 cup molasses 1/4 cup of maple syrup 1 Tablespoon of fresh ginger, grated 3/4 cup of semi-sweet chocolate, chopped into chunks (I used 3/4 cup of dark chocolate chips) Preheat oven to 325°F. In a bowl, combine all the dry ingredients. In a separate bowl, with an electric mixer at medium speed, cream butter until light and fluffy. Beat in molasses, maple syrup and grated ginger until combined. Reduce speed to low; gradually beat in dry ingredients with a spatula, fold in the chocolate chunks/chips. Cover the bowl and refrigerate for at least 2 hours until dough is firm enough to handle. Remove from fridge, roll into 1 inch balls and drop. 3 inches apart, on an ungreased cookie sheet. Bake for 10 to 12 minutes until the surface begins to crack. Transfer to a wire rack to cool. Makes approximately 3 dozen.