La Grâce du Ciel

Chocolate Chip Gingersnaps

This photo is from the internet.

Jessica's boyfriend loves gingersnaps. One day we were joking around and came to the conclusion that the only thing missing from gingersnaps was chocolate. We remedied that. These are wonderful cookies. Neil made himself positively ill from overeating these cookies. Jessica is under orders to limit the times she makes these. Stopping is a problem once you begin eating them.

Chocolate Chip Gingersnaps dipped in White Chocolate

2 cups all purpose or white whole grain flour
2 teaspoons baking soda
1 1/2 teaspoons cinnamon
1/4 cup finely chopped crystalized ginger (found at world market or whole foods.)
1/4 teaspoon pepper (yes, black pepper)\
1-2 teaspoons ground ginger
1/2 teaspoon cloves
1/4 teaspoon salt
3/4 cup shortening
1 cup granulated sugar
1/2 teaspoon vanilla
1/4 cup mild molasses
1 large egg
1/2 - 1 cup chocolate chips (semi-sweet or dark chocolate is best. Milk chocolate seems to get lost in the other strong flavors.)
1/2 cup white chocolate, melted (bakers white is best)

Preheat oven to 375 degrees.

Sift together the flour, baking soda, cinnamon, ginger, cloves, pepper and salt.

In Kitchen Aid, cream together shortening and sugar. When creamy, beat in the vanilla, molasses and egg.

Add the flour mixture to the egg mixture. Follow with chocolate chips and crystallized ginger.

Shape dough into 3/4 inch balls and roll in sugar. Set cookies on an ungreased cookie sheet and bake for 10 minutes. Let cookie sit on cookie sheet for not more than a minute, then remove to a rack to cool and crisp. When cool, dip 1/2 of the cookie in the melted chocolate. Set on wax paper to dry.