Monday, July 1, 2013
Chocolate Gingersnaps: National Ginger Snap Day
So here's a great easy Chocolate Gingersnap Cookie Recipe (adapted from Taste of Home Comfort Food Diet Cookbook via About.com Home Cooking) that uses both fresh and ground ginger and cocoa and chopped dark chocolate! How can you go wrong?
Tip: If you haven't used these dried spices since the holidays, you might want to check their freshness. They do have a shelf-life, and it would be sad to ruin these delicious cookies with 'stale' ingredients.
1/2 cup packed dark brown sugar
1/2 cup sweet butter
1/4 cup molasses
1 Tbsp water
2 tsp minced fresh ginger
1-1/2 cups flour
1 Tbsp Dark cocoa
1-1/4 tsp ground ginger
1 tsp baking soda
1 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp ground cloves
7 ounces high quality dark chocolate, chopped
1/4 cup sugar
In large bowl, cream butter and brown sugar until light and fluffy. Beat in molasses, water and minced fresh ginger.
Combine flour, cocoa, ginger, baking soda, cinnamon, nutmeg, and cloves. Gradually add to creamed mixture and mix well. Stir in chocolate. Cover and refrigerate 2 hours or until easy to handle.
Shape dough into 1-inch balls. Roll in sugar. Place 2 inches apart on greased (or parchment-lined) baking sheets.
Bake cookies at 350 F. for 10 to 12 minutes or until tops begin to crack. Cool for 2 minutes before removing to wire racks.