Chocolate Gingersnaps Food

CHOCOLATE GINGERSNAPS

Steps:

• In a large bowl, cream butter and brown sugar until light and fluffy, 5-7 minutes. Beat in the molasses, water and gingerroot. Combine the flour, cocoa, ginger, baking soda, cinnamon, nutmeg and cloves; gradually add to creamed mixture and mix well. Stir in chocolate. Cover and refrigerate until easy to handle, about 2 hours., Shape dough into 1-in. balls; roll in sugar. Place 2 in. apart on greased baking sheets. , Bake at 350° until tops begin to crack, 10-12 minutes. Cool for 2 minutes before removing to wire racks.

CHOCOLATE GINGERSNAPS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
• Combine butter and brown sugar in a large bowl; beat together until fluffy. Beat in molasses and water.
• Combine flour, cocoa, baking soda, cinnamon, ginger, and nutmeg in a separate bowl. Slowly mix into the creamed butter mixture until smooth.
• Place 1 cup chocolate chips in a microwave-safe bowl. Melt in the microwave in 15-second intervals, stirring after each interval, 1 to 3 minutes. Add to the dough and mix well.
• Shape dough into 1-inch balls and roll in white sugar. Insert 1 chocolate chip into the center of each ball of dough. Make sure you can still see a bit of the chocolate chip sticking out, but not too much. Arrange on baking sheets.
• Bake in the preheated oven until tops begin to crack, 10 to 12 minutes. Cool on the baking sheets for 3 minutes before moving to wire racks to finish cooling.

CHOCOLATE GINGERBREADS

Steps:

• Beat 1 1/4 cups dark brown sugar and 1 stick butter until fluffy, then beat in 1 egg and 1 teaspoon vanilla, 1/4 cup molasses, 2 tablespoons minced crystallized ginger and a large pinch each of ground cinnamon and cloves with the egg. Whisk 1 1/2 cups flour, 1/2 cup Dutch-process cocoa powder, 3/4 teaspoon salt and 3/4 teaspoon baking soda; stir into the butter mixture. Do not chill. Drop by tablespoonfuls, sprinkle with coarse sugar and bake 8 to 12 minutes at 350 degrees.

WHITE CHOCOLATE GINGERSNAPS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Cream 2 cups sugar, oil, molasses, and salt together in a bowl.
• Whisk flour, baking soda, ginger, and cinnamon together in a separate bowl and mix into the creamed mixture. Scrape the bowl during the process and try not to overmix.
• Roll dough into 1-inch balls, then roll the balls in remaining sugar.
• Bake in the preheated oven until edges are set and golden, 10 to 12 minutes, rotating the cookies halfway through the process so they don't bake unevenly. It's really important not to overbake so the middles stay mushy. Immediately remove the parchment paper from the cookie sheet so the cookies stop baking, and after 2 minutes, transfer to a wire rack to cool completely.
• Place white chocolate in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Drizzle cookies with white chocolate and immediately sprinkle with chopped candied ginger. You want the still-liquid chocolate to grab the candied ginger.

CHOCOLATE GINGERSNAPS

Steps:

• Beat butter and grated ginger about 4 minutes.
• Add brown sugar; beat until combined.
• Add molasses; beat until combined.
• Mix flour and spices.
• In a small bowl, dissolve baking soda in 1 1/2 teaspoons boiling water.
• Beat half of flour mixture into butter mixture.
• Beat in baking-soda mixture, then remaining half of flour mixture.
• Mix in chocolate; turn out onto a piece of plastic wrap.
• Pat dough out to about 1 inch thick; seal with wrap; refrigerate until firm, 2 hours or more.
• Heat oven to 325°.
• Roll dough into 1 1/2- inch balls; place 2 inches apart on baking sheets.
• Refrigerate 20 minutes.
• Roll in granulated sugar.
• Bake until the surfaces crack slightly, 10 to 12 minutes.
• Let cool 5 minutes; transfer to a wire rack to cool completely.

CHOCOLATE GINGERSNAP SQUARES

Steps:

• Put the 250g of Ginger Nut biscuits into a food processor and blend until fine. Line a metal (square) oven tray with cooking parchment paper making sure it is securely held to the tray with a thin spread of butter. Add the 150g of unsalted butter and melt until liquid.
• Slowly add the butter bit by bit to the Ginger Nut blend stirring constantly until the texture of wet sand. It make use more or less butter depending on the Ginger Nut. At this point preheat the oven at 170. Firmly press the mixture into the cooking tray on top of the parchment paper and leave to cool for 20 minutes.
• Once chilled, bake for 6-8 minutes. While this cools melt the chocolate. Once the base is mostly cool spread the melted chocolate evenly over the top and sprinkle the cayenne, allspice an cinnamon over the top to your taste.
• Once completely cool cut into squares (or any other shape you want) and enjoy!