Ingredients:
Preheat the oven to 350 degrees. Line baking sheets with Parchment paper.
In a standard bowl, bring together fl our, baking powder, baking Beverage, ginger, cinnamon, nutmeg and salt. In a big bowl, Cream mix margarine, ½ cup sugar and brown sugar. Add molasses, milk and vanilla. Add dry ingredients to wet Ingredients in batches until well-incorporated. Add chopped Chocolate.
Scoop out cookie dough into big tablespoon-sized balls And roll in left over 3 tablespoons of sugar to coat. Place Arroud 1 inch apar t on a baking sheet and fl atten vaguely. Bake 8 to 10 minutes, until cookies have apply and sugar Coating has cracked vaguely. If you are baking more than One sheet at a time, rotate the sheets halfway through The baking time. Let cookies cool on the baking sheets for 10 minutes, at that time conveying to a cooling rack. Store cooled Cookies in an air tight container at room temperature.
- 2 cups fl our
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon ground ginger
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- ¼ teaspoon salt
- ¾ cup margarine, softened
- ½ cup plus 3 tablespoons sugar,
- divided
- ½ cup brown sugar, packed
- 2 tablespoons molasses
- 1 tablespoon milk
- ½ teaspoon vanilla
- ½ cup chopped dark chocolate bar
- 3 tablespoons sugar
Preheat the oven to 350 degrees. Line baking sheets with Parchment paper.
In a standard bowl, bring together fl our, baking powder, baking Beverage, ginger, cinnamon, nutmeg and salt. In a big bowl, Cream mix margarine, ½ cup sugar and brown sugar. Add molasses, milk and vanilla. Add dry ingredients to wet Ingredients in batches until well-incorporated. Add chopped Chocolate.
Scoop out cookie dough into big tablespoon-sized balls And roll in left over 3 tablespoons of sugar to coat. Place Arroud 1 inch apar t on a baking sheet and fl atten vaguely. Bake 8 to 10 minutes, until cookies have apply and sugar Coating has cracked vaguely. If you are baking more than One sheet at a time, rotate the sheets halfway through The baking time. Let cookies cool on the baking sheets for 10 minutes, at that time conveying to a cooling rack. Store cooled Cookies in an air tight container at room temperature.
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