I have decided I am going to bake my way through this entire cookbook, and you dear readers will be the recipients of all kinds of good things! It's a tough job but I know you are up to the task.
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| Have I mentioned I love this book! |
When I first read this recipe I must admit I had my doubts. But, I decided that since this trusty book has yet to let me down I would take a leap of faith and voila, Chocolate Ginger Snap Cookies, are just too snappy! They are soft, chewy and not too sweet with just the right combination of chocolate and gingerness. Yum!
Chocolate Gingersnaps
3/4 cup sugar (you don't really need this much)
1 package chocolate cake mix without pudding in the mix
1/3 cup vegetable oil
2 eggs
1 tablespoon ground ginger
1. Preheat oven to 350. Spray cookie sheet or line with parchment paper (I always use parchment).
2. Beat cake mix, oil, eggs and ginger in large bowl until well-blended. Shape (or drop) dough into balls, roll in sugar to coat.* Place 2 inches apart onto prepared cookie sheets.
3. Bake 12 minutes or until cookies are set. Remove to wire racks and cool completely.
* I did not roll the cookies in the sugar before baking, I sprinkled on the sugar after baking.
NOTE: The recipe says it will make 3 dozen 1-inch cookies. I made 15 large cookies. Go big or go home!
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| Page 38 |
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| Does it get any easier?! |
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| Dough will be sticky! |
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| This recipe makes 15 large cookies (my standard of large) |
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| When they come out of the oven sprinkle with sugar while still hot. |
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| Snaps for Chocolate Gingersnaps! |
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