Sunday, November 21, 2010

Oh, Snap!

Or not, depending on your proclivities towards firm vs. soft cookies.  I prefer soft.  If you like them more on the firm side, leave out the extra egg yolk called for here.

I ran across this recipe and of course couldn't keep myself from tweaking it a bit.  Unfortunately, I did not have the candied ginger it called for, but I would definitely add it in next time to give it a little extra oomph.  Also, I should have rolled the dough balls in sugar but got distracted and forgot.  Regardless, these were keepers.

And very popular at work.

Chocolate Gingersnaps

1/2 cup (1 stick) butter at room temperature
1 cup sugar
1 large egg + 1 egg yolk
1/4 cup molasses
2 tsp balsamic vinegar
1 tsp pure vanilla extract
2 cups all purpose flour
1/4 cup cocoa powder
1 1/2 tsp baking soda
1/4 tsp salt
1 1/2 tsp ground ginger
1/2 tsp cinnamon
1/4 tsp ground cloves
1/4 tsp finely ground black pepper
1/2 cup mini chocolate chips
1/3 cup crystallized ginger, finely chopped
1/3 cup coarse sugar (or additional granulated sugar) for rolling

Preheat oven to 375º.
On a piece of waxed paper, sift together flour, cocoa powder, baking soda, salt and all spices.

In a large bowl, cream together butter and sugar until light. Beat in eggs and molasses, the balsamic vinegar and vanilla. Gradually stir in all of the flour mixture, mixing only until no streaks of flour remain. Stir in crystallized ginger and chocolate chips.

Form dough into 1 inch balls, roll in coarse sugar and place on baking sheet. Press cookies gently to flatten slightly and bake for 8 - 10 minutes, or just until set.

Makes about 3 dozen.

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