Cocoa-Ginger Crisps
Description
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.
Ingredients
At a glance
Desserts
Holiday
Restaurant Recipes
Makes
4 dozen
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2 cups all-purpose flour
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7 tablespoons cocoa powder, divided
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2 teaspoons baking soda
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2 teaspoons ground ginger, divided
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1/4 teaspoon salt
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1 1/3 cups sugar, divided
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1 cup (two sticks) butter, softened
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1/4 cup light corn syrup
Methods/steps
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Preheat oven to 350 F. 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.
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In a small bowl combine 1/3 cup sugar, 1 tablespoon cocoa, and 1 teaspoon ginger; set aside.
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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.
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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.
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Cool on baking sheet two to three minutes; remove cookies to a cooling rack and cool completely.
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Store in an airtight container at room temperature for up to one week.
Additional Tips