Chocolate Gingersnaps
Find out what makes it the best chocolate in japan and what flavours to try!
Recipe Summary Chocolate Gingersnaps
This is a recipe combining two of my favorite cookies! Great around the holidays, especially when paired with a glass of milk!Ingredients | Royce Pave Chocolate½ cup butter, melted½ cup packed light brown sugar⅓ cup molasses1 tablespoon water1 ½ cups all-purpose flour4 teaspoons baking cocoa1 teaspoon baking soda1 teaspoon ground cinnamon¾ teaspoon ground ginger¼ teaspoon ground nutmeg1 ¼ cups milk chocolate chips, divided⅛ cup white sugarDirectionsPreheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.Combine butter and brown sugar in a large bowl; beat together until fluffy. Beat in molasses and water.Combine flour, cocoa, baking soda, cinnamon, ginger, and nutmeg in a separate bowl. Slowly mix into the creamed butter mixture until smooth.Place 1 cup chocolate chips in a microwave-safe bowl. Melt in the microwave in 15-second intervals, stirring after each interval, 1 to 3 minutes. Add to the dough and mix well.Shape dough into 1-inch balls and roll in white sugar. Insert 1 chocolate chip into the center of each ball of dough. Make sure you can still see a bit of the chocolate chip sticking out, but not too much. Arrange on baking sheets.Bake in the preheated oven until tops begin to crack, 10 to 12 minutes. Cool on the baking sheets for 3 minutes before moving to wire racks to finish cooling.Info | Royce Pave Chocolateprep: 20 mins cook: 10 mins additional: 5 mins total: 35 mins Servings: 18 Yield: 18 cookies
TAG : Chocolate GingersnapsDesserts, Cookies, Gingerbread Cookie Recipes,