Chocolate Ginger Crinkle Cookies
If your a gingerbread lover, give chocolate ginger crinkle cookies a try.
Servings: 48
Equipment
- cookie scoop
- Silicone Baking Mat
- Baking Sheets
Ingredients
- 2 squares unsweetened chocolate (1 ounce each)
- ⅔ cup vegetable shortening
- 1 cup sugar
- 1 large egg
- ¼ cup molasses
- 2 ¼ cups flour
- 1 ½ teaspoons baking soda
- ½ teaspoon salt
- 1 tablespoon ground ginger
- Sugar for rolling cookie dough
Instructions
- Preheat oven to 350℉. Line 2 baking sheets with silicone baking mats or parchment paper.
- Melt chocolate according to package directions. Cool.
- In a medium bowl beat shortening at medium speed with an electric mixer until fluffy. Gradually add the sugar, beating well. Add egg and beat until incorporated. On low speed, mix in molasses.
- Combine flour, baking soda, salt, and ground ginger. Add it to the creamed mixture, stirring well. Stir in the melted chocolate.
- Using a small cookie scoop, shape the dough into 1-inch balls. Roll balls in sugar and place 2 inches apart on the prepared baking sheet.
- Bake at 350℉ for 10 to 12 minutes. Cool on the cookie sheet for 2 minutes before removing to a cooking rack to cool completely.
