Chocolate Kissed Gingersnap Cookies

These are another one of our absolute favs during this time of year. I love Christmas! One of the reasons is because of the cookies and goodie recipes that get to see the light of day after being tucked away all year. I adapted this years ago from Pillsbury and I’ve been making them every year since.

My Christmas shopping isn’t going at all what I planned. I.HAVEN’T.EVEN.STARTED! I’m slightly starting to wig a bit. Just a bit.

I think it should be pretty easy since the older kids want a certain kinda bike. We’ve stopped buying a bunch of little things, (that just end up in the next garage sale.) We now just ask the kids to pick one big gift with a said amount. It really has been so much better, because they get something really nice that won’t end up in the next yard sale and that they actually use! Of course they get the odds and ends like chonies and stocking stuffers, but it’s been so much easier just buying one big gift.

Okay, so let’s get to this gingery chocolate goodness, shall we?!

Oh wait! Just one second. Let me say this before I post the recipe. The original recipe called for star shaped chocolates. First, I couldn’t find those babies anywhere. Second, I like to use what I have on hand. You can totally buy Hershey’s Chocolate Kisses or the stars, (if you can find them.) and plop one of those babies right smack dab in the middle, but since I buy in BULK and I mean in BULK. I like to use what I have. So for me, I use chocolate or white chips. Okay, totally feel better. lol

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Chocolate Kissed Gingersnap Cookies

 

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Author: Tiffany at My Crowded Kitchen.Com

Recipe type: Cookie

Ingredients

• 1 cup packed light brown sugar
• ¾ cup unsalted butter
• ¼ cup molasses
• 1 large egg
• 1 teaspoon pure vanilla extract
• 2¾ cups organic unbleached all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon cinnamon
• 1 teaspoon ground ginger
• ¼ teaspoon ground cloves
• ½ cup sugar in the raw
• white and dark chocolate chips

Instructions

1. Preheat oven to 375 degrees F.
2. In a standing mixer, combine brown sugar, butter, molasses and vanilla; beat for 10 minutes scrapping down sides if needed.
3. Add egg; beat well.
4. In a medium sized bowl, combine flour, baking soda, cinnamon, ginger and cloves; whisk.
5. Shape dough into 2 inch balls; Roll dough balls in sugar in the raw.
6. Place two inches apart on an ungreased baking sheet. Bake for 8 minutes. Sides of cookies will start to crack. Remove from oven and place approx 10 vanilla chips or chocolate chips in the center of the cookie. Return to oven for an additional 1 minute to let chocolate chips melt. Remove from oven. With the tip of your knife give chocolate a little swirl. Transfer cookies to a cooling rack.

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Directions

• 1 cup packed light brown sugar
• 3/4 cup unsalted butter
• 1/4 cup molasses
• 1 large egg
• 1 teaspoon pure vanilla extract
• 2 3/4 cups organic unbleached all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon cinnamon
• 1 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 1/2 cup sugar in the raw
• white and dark chocolate chips

Directions

1. Preheat oven to 375 degrees F.
2. In a standing mixer, combine brown sugar, butter, molasses and vanilla; beat for 10 minutes scrapping down sides if needed.
3. Add egg; beat well.
4. In a medium sized bowl, combine flour, baking soda, cinnamon, ginger and cloves; whisk.
5. Shape dough into 2 inch balls; Roll dough balls in sugar in the raw.
6. Place two inches apart on an ungreased baking sheet. Bake for 8 minutes. Sides of cookies will start to crack. Remove from oven and place approx 10 vanilla chips or chocolate chips in the center of the cookie. Return to oven for an additional 1 minute to let chocolate chips melt. Remove from oven. With the tip of your knife give chocolate a little swirl. Transfer cookies to a cooling rack.