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Recipe for chocolate gingersnaps

Food styling by Sheryl Julian and Valerie Ryan; Lane Turner/Globe Staff

Makes 24

When the Mast Brothers, chocolatiers in Brooklyn, N.Y., were visiting Boston this fall to promote a cookbook, I decided to make some of the recipes. I liked this one so much I made it again and again.

½cup (1 stick) unsalted butter, at room
temperature
½cup brown sugar
¼cup molasses
2teaspoons water
3tablespoons grated fresh ginger
cups flour
1tablespoon unsweetened cocoa powder
1teaspoon baking soda
1teaspoon ground ginger
1teaspoon ground cinnamon
½teaspoon ground nutmeg
ounces dark chocolate, chopped
1cup granulated sugar (spread in a
shallow dish)

1. In an electric mixer, cream the butter and brown sugar until fluffy. Add the molasses, water, and fresh ginger. Mix until combined. Add the flour, cocoa powder, baking soda, ground ginger, cinnamon, and nutmeg. Mix until well blended.

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2. Blend in the chocolate just until the bits are mixed into the dough.

3. Scrape down the sides of the bowl, cover with plastic wrap, and refrigerate for 2 hours.

4. Set the oven at 350 degrees. Line 2 baking sheets with parchment paper.

5. Shape the dough into 1½-inch balls. Roll in granulated sugar. Place cookies on the baking sheets. Bake for 15 to 18 minutes or until the cookies are just firm to the touch. Transfer the cookies on the parchment to wire racks to cool. Store in an airtight container.

 Sheryl Julian.  Adapted from “Mast Brothers Chocolate: A Family Cookbook”

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