Holiday baking not only means sticking with traditional recipes but also trying new ones. I wanted to do something for the guys at work, and what better way than with Chocolate Gingersnap Cookies. I was so excited almost every single cookie came out perfectly round, the same size, and with a nice crack. Very yummy too. The chocolate helps mute the gingerbread flavor slightly, so those who aren’t crazy about gingerbread can find them more enjoyable. Don’t get me wrong – you can still taste both flavors. They are also crunchy on the edges and soft in the middle.
Hope everyone is enjoying the holidays and filling their bellies (and waistline) with lots of holiday baking. I know we are, right Murray?
- In a large bowl, cream butter and sugar until light and fluffy. Beat in molasses and water. In a small bowl, combine flour, cocoa, ginger, baking soda, cinnamon, nutmeg, and cloves; gradually add to creamed mixture and mix well. Stir in chocolate. Cover and refrigerate for 2 hours or until easy to handle.
- Preheat oven to 350F. Shape dough into 1-inch balls; roll in sugar. Place on greased baking sheets. Bake for 10-12 minutes or until tops begin to crack. Cool 2 minutes before removing to wire racks.
Source: Taste of Home