May 1, 2012

Dark Chocolate Chip Gingersnaps

This recipe was originally shared at Christmas. Hence the pretty stack of cookies all wrapped up in a bow.

Don't let the wrapping deceive you, these cookies are yummeriffic any time of the year. These Dark Chocolate Chip Gingersnaps are an adaptation of my favorite Elyn's Ginger Cookies


3/4 cups shortening
1 cup sugar
1 egg
1/4 cup molasses
2 cups flour
1 1/2 tsp ginger
1/2 tsp salt
2 tsp baking soda
1 tsp cinnamon
1 cup dark chocolate chips

Cream shortening and sugar together. Add egg and molasses until well combined. Combine dry ingredients in a separate bowl.  Slowly incorporate dry mixture into wet mixture. Stir in chocolate chips.

Now you have a lovely dough which you could always package up with the recipe for a neighbor gift.

If you want cookies, let's keep going.

Preheat oven to 350 degrees.

Scoop out uniform sized balls of dough. I like to use a cookie scoop.

Roll the scoop into a ball.

Drop the ball into a small cup of sugar, coating just one side.

Place ball onto a cookie sheet, sugar side up. Using one to two fingers, slightly press the ball flat.

Cook for 12-15 minutes until slightly golden. Remove and let cool on pan for 5 minutes. Then remove cookies onto a cooling rack.

Once completely cool, you can wrap them up sweetly and give them to just about anyone who loves cookies.

Or you could give into your craving, pour a glass of milk and eat a couple yourself!

1 comment:

Stockhoff Family said...

How on earth did I miss these the first time around??? By the way, your Aunt Jo just loves your blog. She was just so impressed with all your imagination and talent. She has been reading them for quite awhile it seems! :)


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