It’s been a while since I’ve shared a recipe, and this longtime favorite of mine is so good, so addictive, so damn delicious that I thought I should spread the love. I’ve got a real issue with most storebought and even bakery cookies as I think people just automatically pour wayyyy too much sugar into them, and so I rarely buy cookies as I think mine are better. You can TASTE the other ingredients, not just the filmy gritty aftertaste of white sugar. That’s what I go for, and that’s why I end up having to send my husband to work with the majority so they’ll gobble them up, as one taste equals six in a row with a glass of (almond) milk. Yes we’ve converted to oat milk for baking but for drinking the occasional glass I splurge on almond. As for cookies? I’m a gingersnap fiend as it is – the chewy kind, not the hard ‘snap’ kind…so if you want it ‘snappy’, just bake it a wee bit longer OK? I like to include tidbits about where I get the ingredients or other things, but otherwise I’m not one of those bloggers who writes a sixteen page essay before finally showing the damn recipe. So here ya go…
Dark Chocolate Gingersnaps
- 3/4 cup organic unsalted butter, softened
- 2 cups pastry flour (or sub all-purpose, which will make it a bit flatter)
- 1/2 cup organic cocoa (bulk aisle!)
- 1 1/2 Tbsp dried ginger (bulk aisle!)
- 2 tsp baking soda (bulk aisle!)
- 1 1/2 tsp cinnamon (bulk aisle!)
- 1/2 tsp sea salt (bulk aisle!)
- 2/3 – 3/4 cup organic brown sugar (bulk aisle!)
- 1/4 cup organic molasses (avoid plastic – get it in the truly recyclable glass jar!)
- 1 egg (our ducks contribute to my baking, yo)
- 1 tsp organic vanilla (or homemade w/ vodka + vanilla beans to last all year!)
- 8 oz *good* bittersweet chocolate, chopped (or sub organic dark chocolate chips)
- 1/2 cup organic powdered sugar
Preheat oven to 350 and line two baking sheets with parchment paper.
In medium bowl, combine flour throuhgh salt. In large bowl, beat brown sugar and butter with mixer til light and fluffy, about 3 minutes. Add molasses, egg and vanilla, then beat to combine. Mix in dry ingredients, then stir in chocolate til well combined.
Form into 1″ balls, roll in powdered sugar, and place on baking sheets. Bake 5-7 minutes, then turn pan around and bake 5-7 more minutes.
Remove from oven and let cool on rack slightly before eating. If they still look a bit soft, leave them on the cookie sheet for a bit as they will keep cooking a bit longer. But trust me, if you like them chewy don’t let it go too long or they will get crispy!
Drink with your favorite dairy or non-dairy equivalent 🙂