Chocolate Gingersnaps Recipe

By dlgates60

Ingredients

• 1/2 cup butter, softened
• 1/2 cup packed dark brown sugar
• 1/4 cup molasses
• 1 tablespoon water
• 2 teaspoons minced fresh gingerroot
• 1-1/2 cups all-purpose flour
• 1 tablespoon HERSHEY®’S Cocoa
• 1-1/4 teaspoons ground ginger
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 7 ounces semisweet chocolate, chopped
• 1/4 cup sugar

Preparation

Step 1

In a large bowl, cream butter and brown sugar until light and fluffy. Beat in the molasses, water and gingerroot. Combine the flour, cocoa, ginger, baking soda, cinnamon, nutmeg and cloves; gradually add to creamed mixture and mix well. Stir in chocolate. Cover and refrigerate for 2 hours or until easy to handle.

Shape dough into 1-in. balls; roll in sugar. Place 2 in. apart on greased baking sheets.
Bake at 350° for 10-12 minutes or until tops begin to crack. Cool for 2 minutes before removing to wire racks. Yield: 3 dozen.