We’re going out with a yummy (albeit powerful) bang.

These days, they say “power foods” are in. This means spinach, beans and fish. But this also means chocolate. Yes, sinfully rich, delicious dark chocolate is what health gurus in this country deem a power food and something we should eat more often. Done, right?

But just in case you get tired of popping dark chocolate in your mouth in its basic state (which is directly from the candy wrapper), try baking with a more pure, finer dark chocolate. This is the type experts are recommending when they suggest eating chocolate.

Try this recipe for ginger chocolate chip cookies, adapted from Martha herself.

They do take a little more time (you will have to grate fresh ginger root, which looks a little stringy when mixed in the dough) than your everyday average chocolate chip cookie, but it’s well worth it.

Be careful not to over bake these, the cookies taste best when they are warm and chewy. You’ll feel the power, trust me.

Chocolate chunk gingerbread cookies
Ingredients:
1 1/3 C. flour
1 Tbsp. unsweetened cocoa powder
1 ¼ tsp. ginger
1 tsp. cinnamon
¼ tsp. nutmeg
¼ tsp. cloves
½ C. unsalted butter
1 Tbsp. peeled, grated fresh ginger
½ C. brown sugar
¼ C. molasses
1 tsp. baking soda
¼ C. sugar
12 ounces dark chocolate chips or small chunks

Directions:
Sift dry ingredients (except brown sugar) and set aside. Slowly beat butter and grated fresh ginger for several minutes. Add brown sugar and molasses, one at a time until mixed. Add dry ingredients and then stir in the chocolate chunks. Tightly wrap the dough in plastic wrap and refrigerate for at least a few hours.
When ready to bake, form dough into two- to three-inch balls and roll in sugar.
Bake in a preheated oven at 325 degrees for 10 minutes. (Tip: Rather than spray or grease your cookies sheets, line them with parchment paper or waxed paper. Clean up is faster and easier, too.) Bake until surface slightly cracks; cookies will appear quiet soft in middle.