>from “still life with menu” by mollie katzen

1 stick of butter (8 tbsp)
1 square unsweetened chocolate, melted
3/4 c sugar
6 tbsp brown sugar
3 tbsp molasses
1 egg
1 tsp vanilla
2 c unbleached white flour
3/4 tsp baking soda
2 tsp ground ginger
1/4 tsp salt

preheat oven to 350F. grease a cookie sheet.

cream the butter in a large mixing bowl. drizzle in melted chocolate and beat well. (ideally use an electric mixer at high speed). add sugars, molasses and egg. beat several more minutes. stir in vanilla.

in a separate bowl, sift together flour, baking soda, ginger and salt. stir this into the first mixture. mix thoroughly but briefly (just enough to combine wet and dry ingredients). do not beat.

lightly flour your hands and form 1-inch balls. roll the balls in granulated sugar. place them about 2 inches apart on the greased cookie sheet. bake for 12 min at 350F. they will be soft but the surface will be cracked. cool on a rack.

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One thought on “>chocolate ginger snaps

  1. >Chocolate and ginger are a killer combination – I look forward to trying this one! Do you know how many grams a 'square' of chocolate is – roughly?Thanks for sharing, Geraldine.

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