Recipe:Milk Chocolate Chip Gingersnaps
Here’s a recipe I came across in the Fall 2007 issue of Lund’s and Byerly’s, Real Food magazine, which sounded good to me.
Milk Chocolate Chip Gingersnaps
2-1/4 cups flour
2 tsp. baking soda
1/4 tsp. salt
1 tsp. ground cinnamon
1-1/2 tsp ground ginger
3/4 cup butter
1 cup packed brown sugar
1 large egg
1/4 cup molasses
1-1/2 cups milk chocolate chips
1/4 cup sugar
Preheat oven to 350 degrees. Line baking sheets with parchment paper.
Sift flour, baking soda, salt, cinnamon, and ginger into a medium sized bowl and set aside. In a large bowl, 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. Mix in the chocolate chips.
Spread granulated sugar on a large piece of wax paper, or parchment paper. Roll a rounded tablespoon of dough between the palms of your hands in a 1-1/4 inch ball. Roll the 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.
Cool cookies on baking sheets for 5 minutes. Use a wide metal spatula to transfer cookies to a wire rack to cool competely. Cookies can be stored in a tightly covered container at room temperature for up to 4 days.
Enjoy!
Thanks for reading!
Barb
Posted in Cooking in your kitchen on September 21st, 2007 by Barb | |
