A New Take On Gingersnaps: Chewy Choco Gingersnappers
I love gingersnaps and of course nothing is more christmasy then a good ginger cookie. But if you find yourself getting bored with the same old gingersnap, why not try this delicious chocolatey take on the original. I guarantee you’ll love it!
Chewy Choco Gingersnappers
makes 4 dozen
- 1 c. butter (2 sticks)
- 2 Tbs fresh grated ginger
- 1 c. brown sugar, packed
- 1 c. molasses
- 3 c. flour
- 1 Tbs ground ginger
- 2 tsp cininamon
- 1/2 tsp cloves
- 1/2 tsp nutmeg
- 2 Tbs cocoa powder
- 2 tsp baking soda
- 1 Tbs boiling water
- 16 0z. semi-sweet chocolate chips
- 1/4- 1/2 c. granulated sugar
Directions:
Make Dough: In a mixing bowl or using a stand mixer, cream butter and fresh ginger together until whipped, 2-4 minutes. Add brown sugar and beat until mixed. Add Molasses, beat until mixed. In a bowl, mix together dry ingredients and spices up until boiling water. In a small bowl, mix together boiling water and baking soda. Add half of flour mixture into sugar and butter; mix. Add boiling water with baking soda and mix. Add remainder of dry ingredients; mix. Add chocolate chips and mix.
Chill Dough: Separate dough into four balls and wrap each dough ball in plastic wrap. Chill in refrigerator until firm: for 2 hours.
Preheat oven to 325 degrees.
Assemble Cookies: Remove one dough ball, leaving the others to chill in the refrigerator. Roll dough into 1 inch balls and place on baking sheets lined in parchment paper about 2 inches apart. Chill completed trays while rolling out other dough balls; about 20 mintues. Roll chilled balls in sugar.
Bake cookies: 8-10 minutes until surfaces begin to crack. Remove and chill on wire wracks.
Store in air tight container for 2 weeks. Best served warm!
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Oh I am so making these!! Thanks Andrea!!