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Prep Time: 60 Minutes Cook Time: 30 Minutes |
Ready In: 90 Minutes Servings: 30 |
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slightly different gingersnap recipe. Ingredients:
8 ounces semi-sweet chocolate chips |
1 1/2 cups flour |
1 1/2 teaspoons ginger |
1 1/2 teaspoons cinnamon |
1/4 teaspoon clove |
1 teaspoon nutmeg |
1 tablespoon cocoa powder |
1/2 cup butter |
1 teaspoon freshly grated ginger |
1/2 cup brown sugar, packed |
1/2 cup molasses |
1 teaspoon baking soda |
Directions:
1. Beat butter and grated ginger about 4 minutes.
2. Add brown sugar; beat until combined.
3. Add molasses; beat until combined.
4. Mix flour and spices.
5. In a small bowl, dissolve baking soda in 1 1/2 teaspoons boiling water.
6. Beat half of flour mixture into butter mixture.
7. Beat in baking-soda mixture, then remaining half of flour mixture.
8. Mix in chocolate; turn out onto a piece of plastic wrap.
9. Pat dough out to about 1 inch thick; seal with wrap; refrigerate until firm, 2 hours or more.
10. Heat oven to 325°.
11. Roll dough into 1 1/2- inch balls; place 2 inches apart on baking sheets.
12. Refrigerate 20 minutes.
13. Roll in granulated sugar.
14. Bake until the surfaces crack slightly, 10 to 12 minutes.
15. Let cool 5 minutes; transfer to a wire rack to cool completely.
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