I found the recipe for these cookies at blueeyedbakers.com and noticed that they lacked eggs. The cookies were soooo delicious with extra ginger, molasses, and chocolate that I thought, "Why not cookie dough truffles?" And that is exactly what I did. I took out the baking soda and chocolate chunks, rolled them into balls, and after some refridgeration I dipped them in chocolate. Our favorite is the white chocolate, it just kind of balances the cookie dough out.
In bowl beat the butter and the grated ginger until light and fluffy. Add brown sugar, boiling water and molasses; mix until combined. Add in flour, cocoa, and spices mixing until just combined. Roll into 1/2"-3/4" balls and place in fridge for 30 min. Remove and dip in chocolate.
Go ahead and try one, though I'm not sure you can stop at just one.