Chocolate Gingersnaps
Chocolate Gingersnaps
Two favorite flavors combine to form a new classic cookie for your cookie tray.
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30 min
Prep Time
02 hrs 40 min
Total Time
36
cookies Ingredients
2 (1-ounce) squares semi-sweet baking chocolate
12 cup Land O Lakes® Butter, softened
12 cup firmly packed brown sugar
14 cup mild flavor molasses
2 teaspoons finely chopped fresh gingerroot
1 12 cups all-purpose flour
2 tablespoons unsweetened cocoa
1 14 teaspoons ground ginger
1 teaspoon baking soda
1 teaspoon ground cinnamon
14 teaspoon ground nutmeg
14 teaspoon ground cloves
14 cup sugar
How to make
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STEP 1
Place chocolate into bowl. Microwave 1 minute; stir. Continue microwaving, stirring every 15 seconds, until chocolate is melted and smooth; set aside.
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STEP 2
Combine butter and brown sugar in bowl; beat on medium speed until light and fluffy. Add molasses and gingerroot; continue beating until well mixed. Add all remaining ingredients except melted chocolate and sugar; continue beating until well mixed. Stir in melted chocolate. Cover; refrigerate at least 2 hours or until chilled.
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STEP 3
Heat oven to 350°F.
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STEP 4
Shape dough into 1-inch balls; roll in sugar. Place 2 inches apart onto ungreased baking sheets. Bake 9-11 minutes or until edges are set and tops are cracked. Do not over bake. Cool on cookie sheet 1 minute; remove to cooling rack. Cool completely.
Tip #1
- Look for fresh grated gingerroot in plastic tubes in the produce section of the supermarket. This eliminates having to peel and grate fresh gingerroot.
Tip #2
- For a stronger molasses flavor, use full-flavored molasses instead of mild.
70 Calories
3 Fat (g)
5 Cholesterol (mg)
60 Sodium (mg)
11 Carbohydrates (g)
0 Dietary Fiber
1 Protein (g)
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And don't forget to tag us @landolakesktchn.
