Chocolate-covered gingersnaps
These cookies are great as an accompaniment to tea. They store well in the freezer and thaw quickly. This is in my go-to file for cookies. I believe the basis for this recipe is from Gourmet Magazine but I'm not entirely sure. If you are unfamiliar with baking cookies, please read the Baking flour-based cookie blog.
| Recipe makes | Active time | Total time |
|---|---|---|
| Special equipment needed |
|---|
| Stand mixer or hand mixer |
| Baking sheets |
| Cooling rack |
| Double boiler or saucepan and bowl combination |
| Ingredients |
|---|
| 2 cups flour |
| 2 teaspoons baking soda |
| 1 teaspoon ground ginger |
| 1 teaspoon ground cinnamon |
| 1 teaspoon ground cloves |
| 1 1/2 sticks butter, room temperature |
| 1 1/4 cups sugar, divided |
| 1 egg |
| 1/4 cup molasses |
| 1 cup semisweet chocolate chips |
| Variations |
|---|
| • Add mint extract. |
| • Drizzle chocolate on the front of the cookies. |
| Storage |
|---|
| • Store in an airtight container in the freezer for 3 - 4 months. |
| Instructions |
|---|
| • Preheat oven to 375º. |
| • Lightly grease 3 baking sheets with butter or line them with Silpat sheets or parchment paper. If you don't have 3, use what you have. Just let the sheets cool completely before using again. |
| • Thoroughly combine the flour, baking soda, ground ginger, ground cinnamon, and ground cloves in a small bowl. |
| • Using a mixer, cream the butter and 1 cup sugar until light and fluffy. |
| • Add the egg. Mix until it is combined. Add the molasses and mix. Gradually add the flour mixture until combined. Do no overmix. |
| • Roll 2 teaspoons of the dough into round balls. Roll the balls in the remaining 1/4 cup sugar and place on the prepared cookie sheets about 2" apart. Bake for 10 - 12 minutes until the cookies start to spread. If you are baking only one sheet in the oven, remember to turn it back to front halfway through cooking. If you have two sheets, remember to rotate them Front to back, top to bottom halfway through cooking. |
| • Remove the sheets from the oven. Let cookies cool 1 minute before moving to a cooling rack. Let cool completely. |
| • Put water into the bottom of a double boiler. The water should not touch the bottom of the insert. If you don't have a double boiler, use a saucepan and a bowl that will fit inside the pan without touching the water. Be careful not to let water touch the chocolate or it will seize and be nearly impossible to melt. Bring the water to a boil. |
| • Turn down the heat such that the water is at a simmer. Add the insert or bowl to the pan. Add the chocolate. Allow the chocolate to melt slowly, stirring with a whisk. This will take 5 - 10 minutes or longer. Don't rush this. Adjust the heat to keep the water at a simmer. Do not let the pan run dry of water. |
| • Spread the back of the cookies with the chocolate. You can use tines of a fork to make a nice pattern. |
| • Cool the cookies completely before storing. This make take several hours or overnight. Test by touching the chocolate. No fingerprints should remain on the surface. |
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