"It'd be a shame not to celebrate the glorious SNAP of a gingersnap. The sound that resonates in your jaw toward the back of your skull. I spent a chunk of my childhood so obsessed with that sound. I'd finish off a whole bag, sometimes in under an hour."
Cocoa Gingersnap Cookies
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Recipe Intro From chocolateforbasil
Republished with permission from Black Girl Baking by Jerelle Guy, as published by Page Street Publishing Co, 2018.
This recipe is featured in a video hosted by Chef Roble and Jerrelle Guy of Chocolate for Basil at Feedfeed Brooklyn in celebration of the re-release of Urban Legends / Universal Music Group’s Chocolate City Album by Parliament. Click here to read more about how Roble and Jerrelle made chocolate desserts while discussing the Album at Feedfeed Brooklyn!
Purchase the Chocolate City album by Parliament here!
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- Recipe Card
Prep time 20mins
Cook time 20mins
Serves or Makes: 30
Recipe Card
ingredients
- 6 tablespoons unsalted butter, or virgin coconut oil, softened
- 1 cup granulated sugar
- 2 teaspoons vanilla extract
- 1 teaspoon packed freshly grated ginger
- 1 orange, zested (1 teaspoon packed)
- 1/3 cup flax egg
- 3 tablespoons unsulfured molasses
- 1 1/2 cups white whole wheat flour
- 1/2 cup cacao powder, or cocoa powder
- 2 teaspoons baking soda
- 2 tablespoons ground ginger
- 1 tablespoon cinnamon
- 1 teaspoon salt
- Sugar in the raw, for rolling
Method
Step 1
Preheat the oven to 375ºF (190ºC or gas mark 5). Position 2 oven racks in the center of the oven, and have 2 baking sheets lined with parchment paper nearby.
Step 2
In a large mixing bowl with a hand mixer or in a stand mixer with a paddle attachment, cream the butter, granulated sugar, vanilla, grated ginger and orange zest until very fluffy, about 3 minutes. Then slowly add the flax egg and molasses and continue to beat until creamy. Sift in the flour, cacao powder, baking soda, ground ginger, cinnamon and salt and continue to beat until just combined. Let the batter sit for 10 minutes.
Step 3
Roll 1-inch (2.5-centimeter) balls of dough in your palms, and then into the raw sugar to coat. Place the cookies on the basking sheet with about 2 to 3 inches (5 to 7.5 centimeters) between each one, and bake for 15 to 20 minutes, or until cooked and crispy. Remove from the oven and allow to cool for 5 minutes, and then transfer to a wire rack to cool completely, at least 1 hour, best overnight uncovered, before eating so they make a snap.