Chocolate Gingersnap Cookies

>> Wednesday, December 29, 2010

Hope everyone is enjoying the holidays and filling their bellies (and waistline) with lots of holiday baking. I know we are:

Holiday baking not only means sticking with traditional recipes but also trying new ones. I wanted to do something for the guys at work, and what better way than with chocolate gingersnap cookies.

I was so excited almost every single cookie came out perfectly round, the same size, and with a nice crack. Very yummy too. The chocolate helps mute the gingerbread flavor slightly, so those who aren't crazy about gingerbread can find them more enjoyable. Don't get me wrong - you can still taste both flavors. They are also crunchy on the edges and soft in the middle.

Chocolate Gingersnaps

1/2 cup butter, softened
1/2 cup brown sugar
1/4 cup molasses
1 Tbsp water
1 1/2 cups flour
1 Tbsp cocoa
1 1/4 tsp ground ginger
1 tsp baking soda
1 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp cloves
1/2 cup chocolate chips
1/4 cup sugar

In a large bowl, cream butter and sugar until light and fluffy. Beat in molasses and water. In a small bowl, combine flour, cocoa, ginger, baking soda, cinnamon, nutmeg, and cloves; gradually add to creamed mixture and mix well. Stir in chocolate. Cover and refrigerate for 2 hours or until easy to handle.

Preheat oven to 350F. Shape dough into 1-inch balls; roll in sugar. Place on greased baking sheets. Bake for 10-12 minutes or until tops begin to crack. Cool 2 minutes before removing to wire racks.

Makes 3 dozen.

Source: Taste of Home


Lisa@ButteryBooks 9:50 PM  

The combination of chocolate and ginger sounds delicious. Love cookies that are soft on the inside and crispy on the outside...will await the recipe!

Siri Vivienne Marie Khalsa Maglana 7:35 AM  

I would love to add this up on one of my favorite vegan desserts, thanks for posting.

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