Chocolate Gingersnap Cookies


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 dark chocolate, chopped

1/4 cup coarse sugar

In a bowl, cream butter and brown sugar until light and fluffy, 5 to 7 minutes.

Beat in molasses, water and gingerroot.

Combine flour, cocoa, ginger, baking soda, cinnamon, nutmeg and cloves, then gradually add to creamed mixture and mix well.

Stir in chocolate, then cover and refrigerate for 2 hours.

Shape dough into 1" balls and roll in sugar.

Place 2" apart on greased baking sheets.

Bake at 350 until tops begin to crack, 10 to 12 minutes.

Cool for 2 minutes before removing to wire racks.

Allow cookies to cool compleatly before serving. Enjoy!
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