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Ingredients
| semisweet chocolate chips: 8 oz |
| all-purpose flour (unsifted): 1 1/2 cups |
| ginger (minced): 1 1/2 tsp |
| ground cinnamon: 1 1/2 tsp |
| whole cloves: 1/4 tsp |
| whole nutmeg: 1 tsp |
| unsweetened cocoa powder (sifted): 1 Tbl |
| salted butter: 1/2 cup |
| ginger (minced): 1 tsp (freshly grated) |
| light brown sugar (packed): 1/2 cup (packed) |
| molasses: 1/2 cup |
| baking soda: 1 tsp |
Chocolate Gingersnaps
Credit: Food.com
User rating:
-
Prep Time
60 min -
Cook Time
30 min -
Servings
27 serving(s)
Tags
- Beat butter and grated ginger about 4 minutes.
- Add brown sugar; beat until combined.
- Add molasses; beat until combined.
- Mix flour and spices.
- In a small bowl, dissolve baking soda in 1 1/2 teaspoons boiling water.
- Beat half of flour mixture into butter mixture.
- Beat in baking-soda mixture, then remaining half of flour mixture.
- Mix in chocolate; turn out onto a piece of plastic wrap.
- Pat dough out to about 1 inch thick; seal with wrap; refrigerate until firm, 2 hours or more.
- Heat oven to 325°.
- Roll dough into 1 1/2- inch balls; place 2 inches apart on baking sheets.
- Refrigerate 20 minutes.
- Roll in granulated sugar.
- Bake until the surfaces crack slightly, 10 to 12 minutes.
- Let cool 5 minutes; transfer to a wire rack to cool completely.