Cocoa Ginger Crisps
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.
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.