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Prep Time: 10 Minutes Cook Time: 8 Minutes |
Ready In: 18 Minutes Servings: 4 |
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I love these cookies. They are a modified version of ginger snaps, and they are always around at the holidays at my house. I do NOT reccamend using margarine. For all chocolate lovers!! :D Ingredients:
2 cups sugar |
1 cup brown sugar |
1 1/2 cups butter |
6 ounces unsweetened baking chocolate, melted |
2 teaspoons vanilla |
3 eggs |
4 cups all-purpose flour |
2 teaspoons baking soda |
1 teaspoon salt |
1/4 cup sugar |
Directions:
1. In a large bowl, cream the butter, brown sugar, and 2 cups sugar. Add eggs, vanilla, baking soda, unsweetened chocolate and salt. Add flour, mixing carefully and thoroughly. Place in a freezer ziploc bag and refrigerate for 2 hours.
2. Take dough out of freezer. Place 1/4 cup sugar in a small bowl. Roll dough into little balls and roll into sugar. Place in greased cookie sheets and bake for 350 degrees F. for 8-12 minutes.
3. Variation: Instead of unsweetened baking chocolate, use 3 tablespoons unsweetened baking cocoa and 1 tablespoon oil for each ounce on unsweetened baking chocolate.
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