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Chocolate Gingerbread Cookies




Source of Recipe


Unknown


List of Ingredients




1-1/2 cups flour
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1 teaspoon baking soda
1/4 cup cocoa powder
8 tablespoons butter
2 teaspoons grated fresh ginger or 1 teaspoon ground
1/2 cup Grandma's Original or Robust Molasses
4 tablespoons sugar, divided
6 ounces chocolate chips
1/2 cup chopped nuts (optional)
1/4 cup crushed peppermint candy canes*

Recipe




Sift flour, cinnamon, nutmeg, baking soda and cocoa together. Set aside.

Cream butter and ginger until light. Stir in molasses and 2 tablespoons sugar. Gradually add flour mixture into butter mixture. Stir in chocolate chips and nuts. Wrap dough in plastic and refrigerate for at least 1 hour.

Heat oven to 325 degrees.

Roll 1 tablespoon dough into ball with palms and flatten into disks. Dip in crushed candy canes and remaining 2 tablespoons sugar. Place 2 inches apart on baking sheet. Bake 15 minutes. Cool.

Yield: 2 dozen

*Note: I didn't add nuts and after 2 batches I gave up dipping in the crushed canes. I dipped mine just in sugar. The candy canes I used melted in a very unattractive way on the cookies; without the crushed canes the cookies were much prettier.