Chocolate Triple Ginger Snap Cookies

• Vegetarian

• Produce

  • 1 1/2 tsp Ginger, ground
  • 1 tsp Ginger, fresh

• Condiments

  • 1/3 cup Molasses

• Baking & Spices

  • 1 1/2 cups All-purpose flour
  • 1 tsp Baking soda
  • 1/2 cup Brown sugar, lightly packed
  • 1 tsp Cinnamon, ground
  • 1/4 tsp Cloves, ground
  • 2 tbsp Cocoa powder, unsweetened
  • 6 oz Milk chocolate chips
  • 1/4 tsp Nutmeg, ground
  • 1 Sugar

• Dairy

  • 1/2 cup Butter, unsalted

• Desserts

  • 1/4 cup Crystallized ginger

• Liquids

  • 2 tbsp Water, very hot

Found on whitelightsonwednesday.com

Description

Ingredients

• 1 1/2 cups all-purpose flour
• 2 tablespoons unsweetened cocoa powder
• 1 1/2 teaspoons ground ginger
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground nutmeg
• 1/2 cup unsalted butter, room temperature
• 1/2 cup lightly packed brown sugar
• 1 teaspoon fresh ginger, peeled and grated
• 1/3 cup molasses
• 1 teaspoon baking soda
• 2 tablespoons very hot water
• 6 ounces milk chocolate chips
• 1/4 cup diced crystallized ginger
• Sugar, for dusting

Directions

• In a medium mixing bowl combine flour, unsweetened cocoa, ground ginger, cinnamon, cloves, and nutmeg. Set aside.
• Ina large bowl, beat together butter, brown sugar, and fresh ginger until fluffy, about 1 minute. Add molasses, and mix until completely incorporated, scraping sides of bowl as needed.
• Add flour mixture to butter mixture in two additions, mixing until just combined after each addition.
• Fold in chocolate chips and crystallized ginger by hand.
• Refrigerate cookie dough for at least one hour, to overnight.
• Preheat oven to 350 degrees F. Line a baking sheet with a Sil-Pat or parchment paper.
• Place about 1/3 cup sugar in a small bowl.
• Scoop dough by the heaping tablespoon full (or use a small cookie scoop) and then roll each scoop into a ball with your hands. Roll each dough ball in sugar until completely coated. Place on prepared baking sheet about 1 1/2-inches apart.
• Bake for 10 to 12 minutes, or until cookies are cracked on top and firm around the edges. {My cookies looked like a ball until the last 2 to 3 minutes of baking, dont worry if yours do the same.}
• Remove from oven and allow to cool on pan for 5 minutes. Then transfer to a wire rack to cool completely.