I love gingersnap cookies, especially around the holidays, don't you? And this chewy, soft gingersnap recipe is made even yummier with the addition of bean to bar chocolate!
Askinosie Chocolate makes a special holiday edition gingersnap chocolate bar, which is so warm and cozy! Their seasonal Gingerbread Dark Chocolate Bar is a Tanzania single-origin dark chocolate "infused with a unique blend of five savory spices and unrefined cane sugar." It's pretty much Christmas encapsulated in chocolate!
I saw a recipe in my email for stuffed cookies, but the ingredients were less than stellar (boxed cake mix, Hershey's chocolate - you get the idea), so I decided I would make a gingersnap cookie and incorporate some Askinosie single-origin Tanzania dark chocolate. I figured if this flavor combination would work in a chocolate bar, it was sure to work in cookie form.
The kids and I donned our aprons and set to work mixing, rolling, stuffing and baking (don't worry - I operated the oven and handled the hot stuff). After these were baked, and our home was filled with the welcoming fragrance of Christmas spices, we all enjoyed this comforting, delicious stuffed gingersnap cookie.
So, here is my Christmas gift to you, the recipe for this fabulously addicting cookie made with real ingredients and bean to bar chocolate:
Chocolate-Stuffed Gingersnap Cookies
- 2 1/4 cups all-purpose flour
- 2 teaspoons ground ginger
- 1 teaspoon baking soda
- 3/4 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/4 teaspoon salt
- 3/4 cup butter, softened
- 1 cup granulated sugar
- 1 egg
- 1 tablespoon water
- 1/4 cup molasses
- 1 bar (3 oz) Askinosie Tanzania 72% Dark Chocolate
- 2 tablespoons granulated sugar
Preheat oven to 350F. Sift together the flour, ginger, baking soda, cinnamon, cloves, and salt. Set aside.
Break the Askinosie Chocolate apart into squares, one letter on each square. Use a sharp knife to cut each of the squares into quarters. Set aside in a cool, dry part of the kitchen.
In a large bowl, cream together the butter and 1 cup sugar until light and fluffy. Beat in the egg, then stir in the water and molasses. Gradually stir in the sifted ingredients. The dough should be firm and not too sticky.
Shape dough into 1" balls, then press your thumb into the ball to create a space for the chocolate. Place one 1/4 square into the middle of each dough ball and re-shape, rolling the dough around the chocolate. Roll the filled dough balls in the remaining 2 tablespoons of sugar. Place the cookies 2 inches apart on a Silpat-lined baking sheet and bake for 8-10 minutes.
Allow the cookies to cool on the cookie sheet for several minutes before transferring them to cooling racks to cool completely. Enjoy!
P.S. - These cookies make great neighbor gifts (if they all get eaten first)!
- Hugs & Chocolate, and MERRY CHRISTMAS! - Charla