Chocolate Gingersnaps

• 2 (1-ounce) squares semi-sweet baking chocolate
• 1/2 cup Land O Lakes Butter, softened
• 1/2 cup firmly packed brown sugar
• 1/4 cup mild flavor molasses
• 2 teaspoons finely chopped fresh gingerroot
• 1 1/2 cups all-purpose flour
• 2 tablespoons unsweetened cocoa
• 1 1/4 teaspoons ground ginger
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/4 cup sugar

1. Place chocolate into bowl.
2. Microwave 1 minute; stir.
3. Continue microwaving, stirring every 15 seconds, until chocolate is melted and smooth; set aside.
4. Combine butter and brown sugar in bowl; beat on medium speed until light and fluffy.
5. Add molasses and gingerroot; continue beating until well mixed.
6. Add all remaining ingredients except melted chocolate and sugar; continue beating until well mixed.
7. Stir in melted chocolate.
8. Cover; refrigerate at least 2 hours or until chilled.
9. Heat oven to 350F.
10. Shape dough into 1-inch balls; roll in sugar.
11. Place 2 inches apart onto ungreased baking sheets.
12. Bake 9-11 minutes or until edges are set and tops are cracked.
13. Do not over bake.
14. Cool on cookie sheet 1 minute; remove to cooling rack.
15. Cool completely.

chocolate, butter, brown sugar, flavor molasses, fresh gingerroot, flour, unsweetened cocoa, ground ginger, baking soda, ground cinnamon, ground nutmeg, ground cloves, sugar

Taken from www.landolakes.com/recipe/3941/chocolate-gingersnaps (may not work)