When I came across this recipe, I thought it was so interesting and unique. I had never heard of balsamic vinegar and black pepper in a cookie! This must be one flavor explosion! I have always been intrigued by crystallized ginger too. So I figured this was the cookie to try. Boy, was I right! With cinnamon, cloves, molasses, cocoa powder, and double the ginger, you have your spices covered along with a healthy dose of chocolate notes. At first I wasn't sure about pairing chocolate and ginger together but after my second cookie, I was sold.
I refrigerated the dough before baking (overnight, but I'm sure a few hours will do). I also used regular sized chocolate chips but next time may opt for the mini ones. Being the same size as the ginger chips, the mini chocolate chips would create a more evenly distributed, uniform dough. I rolled the cookies in regular sugar by habit but if you have course sugar, I would use that. It would be sure to compliment their presentation and add that crunch factor everyone seeks in a gingersnap cookie.
Chocolate Gingersnaps
Source: Jens Favorite Cookies
- ½ cup butter, softened
- 1 cup sugar
- 1 egg
- ¼ cup molasses
- 2 tsp balsamic vinegar
- 1 tsp vanilla
- ¼ cup cocoa powder
- 1½ tsp baking soda
- ¼ tsp salt
- 1 tsp ginger
- ½ tsp cinnamon
- ¼ tsp ground cloves
- ¼ tsp black pepper
- 2 cups flour
- ⅓ cup chopped semi-sweet chocolate or mini chips
- ⅓ cup finely chopped crystallized ginger
- ⅓ cup coarse sugar
- Cream butter and sugar for 2-3 minutes, until light and fluffy.
- Add egg, molasses, vinegar, and vanilla. Mix well.
- In a separate bowl, combine dry ingredients. Add dry ingredients slowly to wet mixture. Mix just until incorporated.
- Finely dice ginger pieces. Fold ginger and chocolate into dough.
- Roll into 1-inch balls and roll in coarse sugar. Place on baking sheet.
- Bake at 375 degrees for 10-12 minutes.
- Allow to cool before storing in an airtight container. Makes 4 dozen.
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