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Prep Time: 45 Minutes Cook Time: 10 Minutes |
Ready In: 55 Minutes Servings: 36 |
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When my daughter, Jennifer, was 15 years old, she created this recipe as a way to combine two of her favorite flavors. They're great with a glass of milk. Ingredients:
1/2 cup butter, softened |
1/2 cup packed dark brown sugar |
1/4 cup molasses |
1 tablespoon water |
2 teaspoons minced fresh gingerroot |
1-1/2 cups king arthur unbleached all-purpose flour |
1 tablespoon baking cocoa |
1-1/4 teaspoons ground ginger |
1 teaspoon baking soda |
1 teaspoon ground cinnamon |
1/4 teaspoon ground nutmeg |
1/4 teaspoon ground cloves |
7 ounces semisweet chocolate, finely chopped |
1/4 cup sugar |
Directions:
1. In a large bowl, cream butter and brown sugar until light and fluffy. Beat in the molasses, water and gingerroot. Combine the 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.
2. Shape dough into 1-in. balls; roll in sugar. Place 2 in. apart on greased baking sheets.
3. Bake at 350° for 10-12 minutes or until tops begin to crack. Cool for 2 minutes before removing to wire racks. Yield: 3 dozen.
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