Friday, December 11, 2009
Chocolate gingersnap cookies
(I swear, the title makes sense by the end of this post. Initially, I wanted to make a play on a movie and tried to Google one with ginger in the title, only to find a 2000 movie called Ginger Snaps in which "werewolfism is a metaphor for puberty." Obvious yes, but that description is just too awful for words. My condolences if any of you have actually seen that movie.)
Move over, traditional gingersnap cookie. These cookies are a wonderful twist on the holiday favorite and yet, subtle enough that they won't scare off fans of the traditional cookie. Cocoa powder is substituted for some of the flour and mini chocolate chips are added for a sweet surprise. AND... AND... (are you sufficiently excited for this one?)... no chilling of the dough! Mix, roll in sugar, smoosh (that's a technical term) on cookie sheet, and bake. Because this is a crisper cookie, they store and/or freeze in a sealed container beautifully. Keep them on hand for surprise visitors this winter. Oh, and I give these an A+ for dunk-in-milk-ability. Trust me :)
The only problem I had with this recipe was finishing and realizing I was almost out of milk. Not even enough for one last glass, but just enough for a small bowl of cereal. Crappedy crap crap. You wouldn't believe how many times I run out of really basic staple items, like milk or bread, and yet I can guarantee I'll have ginger root, molasses, and three different kinds baking chocolate in massive quantities. There is something seriously wrong with me. Meh, it's Friday and the Pens won last night. I don't really care today :) Have a great weekend, everyone!
Chocolate Gingersnap Cookies
(adapted from Baking Bites)
-makes about 4 dozen 2" round cookies
2 cups all purpose flour
1/4 cup cocoa powder
1 1/2 tsp baking soda
1/4 tsp salt
1 tsp ground ginger
1/2 tsp ground cinnamon
1/4 tsp ground cloves
1/4 tsp ground black pepper
1/2 cup (1 stick) butter, at room temperature
1 cup sugar
1 large egg
1/4 cup molasses
2 tsp balsamic vinegar
1 tsp pure vanilla extract
1/3 cup semisweet chocolate chips, roughly chopped (or mini chips)
1/4 cup finely grated ginger (peel the root, then grate)
1/3 cup granulated sugar (or colored, if you want) for rolling
Preheat oven to 375F. Have two cookie sheets ready. In a medium bowl, sift (or whisk, if you don't have a sifter) together flour, cocoa powder, baking soda, salt and all spices. (Oh my goodness, don't those spices smell amazing? Keep going, the cookies are even better!)
In a large bowl of an electric mixer, cream together butter and sugar until light and fluffy (about 2-3 minutes). Beat in egg, followed by molasses, balsamic vinegar, vanilla, and finally grated ginger. Either by hand or with the mixer on low speed, gradually stir in all of the flour mixture, mixing only until no streaks of flour remain. (Don't worry, the dough will be stiff.) Stir in chopped chocolate.
Form dough into 1 inch balls, roll in sugar and place on baking sheet. Dip the bottom of a glass, prefererably one with a flat bottom, in sugar. Press cookies gently with bottom of glass to flatten slightly.
Bake for 10-12 minutes, until browned around the edges.