CHOCOLATE GINGERSNAPS
Make and share this Chocolate Gingersnaps recipe from Food.com.
Provided by Jo 26740
Categories Dessert
Time 1h30m
Yield 24-30 serving(s)
Number Of Ingredients 12
Steps:
- Beat butter and grated ginger about 4 minutes.
- Add brown sugar; beat until combined.
- Add molasses; beat until combined.
- Mix flour and spices.
- In a small bowl, dissolve baking soda in 1 1/2 teaspoons boiling water.
- Beat half of flour mixture into butter mixture.
- Beat in baking-soda mixture, then remaining half of flour mixture.
- Mix in chocolate; turn out onto a piece of plastic wrap.
- Pat dough out to about 1 inch thick; seal with wrap; refrigerate until firm, 2 hours or more.
- Heat oven to 325°.
- Roll dough into 1 1/2- inch balls; place 2 inches apart on baking sheets.
- Refrigerate 20 minutes.
- Roll in granulated sugar.
- Bake until the surfaces crack slightly, 10 to 12 minutes.
- Let cool 5 minutes; transfer to a wire rack to cool completely.
Nutrition Facts : Calories 147.4, Fat 6.8, SaturatedFat 4.2, Cholesterol 10.2, Sodium 85.5, Carbohydrate 22.1, Fiber 1, Sugar 13.5, Protein 1.3
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