Chocolate Gingersnaps Recipe

Chocolate Gingersnaps Recipe photo by Taste of Home

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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.

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Chocolate Gingersnaps Recipe

Prep: 45 min. + chilling Bake: 10 min./batch

Yield: 36 Servings

45 10 55

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 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, chopped
1/4 cup sugar

Directions

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.
Shape dough into 1-in. balls; roll in sugar. Place 2 in. apart on greased baking sheets.
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.

Nutritional Facts 1 serving (1 each) equals 69 calories, 3 g fat (2 g saturated fat), 7 mg cholesterol, 63 mg sodium, 11 g carbohydrate, trace fiber, 1 g protein.

Originally published as Chocolate Gingersnaps in Taste of Home's Holiday & Celebrations Cookbook Annual 2007, p85