Chocolate Gingersnaps

Chocolate Gingersnaps
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Two favorite flavors combine to form a new classic cookie for your cookie tray.
30 min
Prep Time
2:40
Total Time
36 cookies

Ingredients

2 (1-ounce) squares
semi-sweet baking chocolate
1/2 cup
Land O Lakes® Butter, softened
1/2 cup
firmly packed brown sugar
1/4 cup
mild flavor molasses
2 teaspoons
finely chopped fresh gingerroot
1 1/2 cups
all-purpose flour
2 tablespoons
unsweetened 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
 
1/4 cup
sugar

Directions

  1. Place chocolate into bowl. Microwave 1 minute; stir. Continue microwaving, stirring every 15 seconds, until chocolate is melted and smooth; set aside.
  2. Combine butter and brown sugar in bowl; beat on medium speed until light and fluffy. Add molasses and gingerroot; continue beating until well mixed. Add all remaining ingredients except melted chocolate and sugar; continue beating until well mixed. Stir in melted chocolate. Cover; refrigerate at least 2 hours or until chilled.
  3. Heat oven to 350°F.
  4. Shape dough into 1-inch balls; roll in sugar. Place 2 inches apart onto ungreased baking sheets. Bake 9-11 minutes or until edges are set and tops are cracked. Do not over bake. Cool on cookie sheet 1 minute; remove to cooling rack. Cool completely.

Recipe Tips

- Look for fresh grated gingerroot in plastic tubes in the produce section of the supermarket. This eliminates having to peel and grate fresh gingerroot.

- For a stronger molasses flavor, use full-flavored molasses instead of mild.

Nutrition Facts (1 cookie)

Calories
70
Cholesterol
5mg
Carbohydrates
11g
Protein
1g
Fat
3g
Sodium
60mg
Dietary Fiber
0g

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