Chef Debbie Gold from the
American Restaurant in Kansas City, Mo. offers a chocolate-lover's
take on the traditional ginger snap with her Cocoa-Ginger Crisps.
These crunchy little cookies deliver a delicate ginger flavor
balanced by the rich chocolate dough.
Cocoa Ginger
Crisps
- 2 cups all-purpose flour
7 tablespoons cocoa powder - divided use
2 teaspoons baking soda
2 teaspoons ground ginger - divided use
1/4 teaspoon salt
1 1/3 cups sugar - divided use
1 cup (two sticks) butter, softened
1/4 cup light corn syrup
- Preheat oven to 350°F
(175°C). Line baking sheets with parchment paper. In a medium
bowl, combine flour, 6 tablespoons cocoa powder, baking soda,
1 teaspoon ginger and salt; set aside. In a small bowl combine
1/3 cup sugar, 1 tablespoon cocoa, and 1 teaspoon ginger; set
aside.
- With an electric mixer,
cream together butter and 1 cup sugar until fluffy. Add corn
syrup and blend until combined. Gradually add flour mixture;
mix well.
- Shape dough into 1-inch
balls; roll in sugar mixture. Place dough 2 inches apart on baking
sheets. Bake for 12 minutes until cookies are firm and tops have
slight cracks. Cool on baking sheet two to three minutes; remove
cookies to a cooling rack and cool completely. Store in an airtight
container at room temperature for up to one week.
Makes 4 dozen cookies.
Recipe and photograph provided
courtesy of www.ButterIsBest.com; through ARAcontent.
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