Ingredients for Chocolate Gingersnaps
- Semi Sweet Chocolate Chips
- 2 1/2 cups all-purpose flour
- Ginger
- Cinnamon
- Clove
- Nutmeg
- Cocoa Powder
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup packed light brown sugar
- 1/2 cup molasses
- 1/2 teaspoon baking soda + 1/2 teaspoon baking soda
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How to Make Chocolate Gingersnaps
- Cream together 1 cup (2 sticks) softened unsalted butter and 2 tablespoons grated fresh ginger for 4 minutes until light and fluffy.
- Add 1 cup packed light brown sugar.
- Beat until well combined.
- Stir in 1/2 cup molasses.
- Beat until thoroughly combined.
- In a separate bowl, whisk together 2 1/2 cups all-purpose flour, 1 teaspoon ground ginger, 1 teaspoon ground cinnamon, 1/2 teaspoon ground cloves, and 1/2 teaspoon baking soda.
- In a small bowl, dissolve 1/2 teaspoon baking soda in 1 1/2 teaspoons boiling water. Set aside.
- Gradually add half of the dry ingredient mixture to the wet ingredients, beating until just combined.
- Stir in the dissolved baking soda mixture, then add the remaining dry ingredients. Mix until just combined. Be careful not to overmix.
- Stir in 1 cup semi-sweet chocolate chips.
- Turn the dough out onto a large piece of plastic wrap.
- Pat the dough into a 1-inch thick rectangle.
- Wrap tightly in plastic wrap and refrigerate for at least 2 hours, or preferably overnight.
- Preheat oven to 325°F (160°C).
- Roll the chilled dough into 1 1/2-inch balls.
- Place the balls 2 inches apart on ungreased baking sheets.
- Refrigerate for 20 minutes.
- Roll the cookies in granulated sugar.
- Bake for 10-12 minutes, or until the edges are set and the tops are slightly cracked.
- Let cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
54g
Fat
20g
Carbs
7g
