Recipes

[Carol1229]

I got this recipe from my friend Susie Ann a while ago-and promptly forgot I had it. I ran across it the other day and I couldn't stop thinking about the cookies...I knew I had to try these and soon. Well-Thursday was the day.

I love the chocolate and ginger combo and these cookies do NOT disappoint.

I made a couple minor changes in the recipe......I love fresh ginger and the punch it gives to both cooking AND baking, so I decided to add a little grated fresh gingerroot to these cookies-it added a nice level of warmth to them along with Penzey's ground ginger. Penzey's spices ROCK.

The original recipe doesn't say to do this.... I like ginger cookies rolled in sugar so the tops crack and sparkle. Cyndy had sent me some raw sugar from Hawaii and I LOVE IT so I used that to roll the balls of dough in before baking. The sugar adds a nice crunch to the cookies that was just what I was looking for.

These cookies are SO good-they're VERY hard to stay away from. What a great partner one is with a cup of coffee or tea. Mine came out on the chewy/soft side...I baked them about 10 minutes-I'm sure if you leave them in the oven a little longer, they'd crisp up and be crunchy.

The recipe makes about 2 1/2 dozen which is a perfect amount......I kept a few up here and the rest I wrapped for the freezer for another day. These were WAY too tempting sitting on the counter.

Thanks SO much Susie for sharing this fantastic recipe. It's going to be made A LOT in this house!


Carol




CHOCOLATE GINGER SNAPS

(Source: my friend Susie Ann-slightly adapted from recipe found HERE)

1/2 c. (1 stick) butter
1 (1 oz.) square unsweetened chocolate, melted
3/4 c. granulated sugar
6 Tbsp. brown sugar
3 Tbsp. molasses
1 egg
1 tsp. vanilla extract
1 tsp. grated fresh gingerroot
2 c. all-purpose flour
3/4 tsp. baking soda
1 1/2 tsp. ground ginger
1/4 tsp. salt
Raw sugar OR granulated sugar

Preheat oven to 350 degrees. Grease cookie sheets.

Cream butter in a large mixing bowl. Drizzle in melted chocolate while mixer is running; beat well on high speed. Add sugars, molasses, egg and ginger; beat until well mixed. Stir in vanilla.

In a separate bowl, sift or whisk together flour, baking soda, ginger and salt; stir into creamed first mixture, mixing just until combined (do not beat).

Cover and chill until dough is easy to handle.

Lightly flour your hands, and form dough into 1" balls; roll in raw sugar. Place 2" apart on prepared cookie sheets.

Bake @ 350 degrees for 10-12 minutes. Cool on pan for 2 minutes; remove from pan to wire racks and cool completely. Makes about 2 1/2 dozen.