Name: Chocolate Gingersnaps
Prep time: 45 min
Cook time: 10 min
Total time: 55 min
Yield: about 3-1/2 dozen
Ingredients: 1/2 cup butter, softened; 1/2 cup packed light 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, finely chopped; 1/4 cup coarse sugar

When my daughter Jennifer was 15 years old, she created this recipe as a way to combine two of her favorite flavors. They're perfect with a glass of milk. —Paula Zsiray, Logan, Utah

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Chocolate Gingersnaps

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Yield:about 3-1/2 dozen

Prep:45 min

Cook:10 min

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Ingredients

1/2 cup butter, softened
1/2 cup packed light 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, finely chopped
1/4 cup coarse sugar

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Directions

In a large bowl, cream butter and brown sugar until light and fluffy, 5-7 minutes. 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 until easy to handle, about 2 hours.

Preheat oven to 350°. Shape dough into 1-in. balls; roll in sugar. Place 2 in. apart on greased baking sheets.
Bake until tops begin to crack, 10-12 minutes. Cool for 2 minutes before removing to wire racks.