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Chocolate Gingersnaps

TOTAL TIME: Prep: 45 min. + chilling Bake: 10 min./batch YIELD: about 3-1/2 dozen.
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

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

Directions

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

Nutrition Facts

1 cookie: 80 calories, 4g fat (2g saturated fat), 6mg cholesterol, 47mg sodium, 9g carbohydrate (6g sugars, 0 fiber), 1g protein.

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