February 21, 2003, Newsletter Issue #122: Chocolate 4!
Tip of the Week
Chocolate Gingersnaps
1-1/2 cups butter, softened
2-3/4 cups sugar, divided
2 eggs
1/2 cup molasses
4 cups flour
1/4 cup plus 2 Tbsp cocoa, divided
2 tsp baking soda
2 tsp ground cinnamon
2 tsp ground cloves
2 tsp ground ginger
Preheat oven to 375 degrees F.
In a large bowl, cream butter and 2 cups sugar until
fluffy. Add eggs and molasses; beat until smooth. In a medium bowl, combine flour, 1/4 cup cocoa, baking soda, cinnamon, cloves, and ginger.
Add dry ingredients to creamed mixture; stir until a soft dough forms. In a small bowl, combine remaining 3/4 cup sugar and 2 Tbsp cocoa.
Shape dough into 1" balls. Roll in sugar mixture. Place balls 3" apart on a lightly greased baking sheet. Flatten balls into 2" diameter cookies with bottom of a glass dipped in sugar mixture. Bake 5 to 7 minutes or until bottoms are lightly browned. Transfer cookies to a wire rack to cool. Store in an airtight container. Makes 10 dozen cookies.
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