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Chocolate Gingersnaps

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“slightly different gingersnap recipe.”
READY IN:
1hr 30mins
SERVES:
24-30
UNITS:
US

Ingredients Nutrition

Directions

  1. Beat butter and grated ginger about 4 minutes.
  2. Add brown sugar; beat until combined.
  3. Add molasses; beat until combined.
  4. Mix flour and spices.
  5. In a small bowl, dissolve baking soda in 1 1/2 teaspoons boiling water.
  6. Beat half of flour mixture into butter mixture.
  7. Beat in baking-soda mixture, then remaining half of flour mixture.
  8. Mix in chocolate; turn out onto a piece of plastic wrap.
  9. Pat dough out to about 1 inch thick; seal with wrap; refrigerate until firm, 2 hours or more.
  10. Heat oven to 325°.
  11. Roll dough into 1 1/2- inch balls; place 2 inches apart on baking sheets.
  12. Refrigerate 20 minutes.
  13. Roll in granulated sugar.
  14. Bake until the surfaces crack slightly, 10 to 12 minutes.
  15. Let cool 5 minutes; transfer to a wire rack to cool completely.

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