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DESSERTS:
COOKIES
Milk Chocolate Chip Gingersnaps
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Milk
Chocolate Chip Gingersnaps |
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Chocolate adds a
whole new dimension to gingerbread cookies...
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2¼
cups |
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unbleached all-purpose flour |
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2
tsp |
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baking soda |
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¼
tsp |
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salt |
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1
tsp |
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ground cinnamon |
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1½
tsp |
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ground ginger |
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¾
cup |
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(1½
sticks) unsalted butter, at room
temperature |
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1
cup |
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packed light brown sugar |
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1
large |
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egg |
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¼
cup |
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molasses |
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1½
cups |
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(about 9 ounces) milk chocolate chips |
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¼
cup |
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granulated sugar |
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1 |
Position a
rack in the middle of the oven; preheat oven to
350°F. Line 2 baking sheets with parchment
paper. |
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2 |
Sift flour,
baking soda, salt, cinnamon and ginger into a
medium bowl and set aside. In a large bowl and
using an electric mixer on medium speed, beat
butter and brown sugar until smoothly blended,
about 1 minute. Add egg and molasses and mix
until blended. Reduce mixer speed to low and add
flour mixture, mixing just to incorporate. Mix
in the chocolate chips. |
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3 |
Spread
granulated sugar on a large piece of wax or
parchment paper. Roll a rounded Tablespoon of
dough between the palms of your hands into a
1¼-inch ball. Roll ball in sugar. Place cookies
on prepared baking sheets, spaced 2 inches
apart. Bake cookies one sheet at a time until
they feel firm on top but soft in the center and
have several cracks, about 14 minutes. |
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4 |
Cool cookies
on baking sheets for 5 minutes. Use a wide metal
spatula to transfer cookies to a wire rack to
cool completely. |
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Yield: About 30
cookies |
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Cooking Tips |
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*Cookies can be
stored in a tightly covered container at room
temperature for up to 4 days. |
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**Finished cookies
may also be frozen until ready to place on cookie
platters. |
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Recipe Source |
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Real Food |
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PRINT this
Recipe
RATE this Recipe
Ratings:
****Restaurant
Quality!- would
make it again. "I made these as our first 'Christmas cookie' of
the season. I have a newly discovered keeper! The ginger
flavor is subtle- not nearly as strong as regular gingerbread cookies,
and we loved the additional of milk chocolate."
-San Diego, CA
***Hey,
This One's a Keeper!- would
make it again. "I made
this with two different kinds of chips. I prefer the flavor of dark
chocolate to milk chocolate so with half of the recipe I added dark. My
sister-in-law gets migraines from regular chocolate so with the other
half of the recipe I used white chocolate. Both batches turned out
wonderfully rich. I did have to lower my cooking time as the first batch
cooled to a bit harder than I like but we'll still eat them! A hard
cookie is just perfect for dipping."
-Shelly in Kansas
***Hey,
This One's a Keeper!- would
make it again. "Just
received a goodie box with a number of different cookies. I really enjoy
the Milk Chocolate Chip Gingersnaps. I think I'll try making some of
these myself."
-Dublin, CA
***Hey,
This One's a Keeper!- would
make it again. "I
loved these cookies!!!!!!!!!!! And, I had put several in the freezer
since I had soooo many---and, just ate one last night---Absolutely the
best---YUMMY!!!"
***Hey,
This One's a Keeper!- would
make it again. "All I
had was semi sweet chips. Next time I'll try the milk chocolate. I think
the semi sweet chips might have overpowered the ginger some. They went
fast anyway."
-Las Vegas, NV
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