Dessert

Milk Chocolate Chip Gingersnaps is for Dessert.

Milk Chocolate Chip Gingersnaps takes several minutes to prepare.

Milk Chocolate Chip Gingersnaps takes several minutes to cook.

Milk Chocolate Chip Gingersnaps makes 30 servings.

The ingredients for Milk Chocolate Chip Gingersnaps are:

2 1/4 cups unbleached all-purpose flour
2 tsps baking soda
1/4 tsp salt
1 tsp ground cinnamon
1 1/2 tsp ground ginger
3/4 cup (1 1/2 sticks) unsalted butter at room temp.
1 cup packed light brown sugar
1 large egg
1/4 cup molasses
1 1/2 cups (~ 9 ounces) milk chocolate chips
1/4 cup granulated sugar

Here is how you make Milk Chocolate Chip Gingersnaps:

makes about 30 cookies - preheat oven to 350 deg. F. Line 2 baking sheets with parchment paper. Sift flour, baking soda, salt, cinnamon, and ginger into a medium bowl and set aside. In a large bowl and using an electric mixer on med. speed, beat butter and brown sugar until smoothly blended, about 1 min. Add egg and molasses and mix until blended. Reduce mixer speed to low and add flour mixture, mixing just to incorporate. Mix in chocolate chips. Spread granulated sugar on a large piece of wax or parchment paper. Roll a rounded tbsp of dough between the palms of your hands into a 1 1/4 -in. ball. Roll ball in sugar. Place cookies on prepared baking sheets about 2 inches apart. Bake cookies about 14 mins or so they feel firm on top but soft in center and have several cracks. Cool cookies on baking sheets for 5 mins, then transfer to a wire rack to cool completely. Cookies can be sotred in a tightly covered container @ room temperature for about 4-5 days.Number of Servings: 30Recipe submitted by SparkPeople user BINGS3.

The nutritional information for Milk Chocolate Chip Gingersnaps is:

• Servings Per Recipe: 30
• Amount Per Serving
• Calories: 163.2

• Total Fat: 7.5 g
• Cholesterol: 21.4 mg
• Sodium: 117.2 mg
• Total Carbs: 23.2 g
• Dietary Fiber: 0.6 g
• Protein: 1.8 g