For a deeper molasses flavor, use dark molasses. For a spicier cookie, add a pinch of ground cloves or white pepper to the dry ingredients. Store cooled cookies in an airtight container at room temperature for up to 5 days. These cookies can be frozen for up to 2 months. Thaw completely before serving.
Chocolate Gingersnaps
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PREP TIME20 mins
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COOK TIME10 mins
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TOTAL TIME35 mins
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SERVING18 People
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VIEWS18
Embrace the warmth of the season with these delightful Chocolate Gingersnaps. A harmonious blend of rich chocolate and zesty ginger, these cookies are a symphony of flavors that dance on your palate. Perfect for holiday gatherings or a cozy night in with a glass of milk.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate27 g
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Cholesterol17 mg
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Fiber1 g
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Protein2 g
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Saturated Fat6 g
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Sodium130 mg
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Sugar17 g
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Fat9 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPreheat oven to 350°F (175°C). Line 2 baking sheets with parchment paper. (5 minutes)
02
StepIn a large bowl, combine the melted butter and brown sugar. Beat with an electric mixer until light and fluffy. (3 minutes)
03
StepBeat in the molasses and water until well combined. (2 minutes)
04
StepIn a separate bowl, whisk together the flour, cocoa powder, baking soda, cinnamon, ginger, and nutmeg. (2 minutes)
05
StepGradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix. (5 minutes)
06
StepPlace 1 cup of chocolate chips in a microwave-safe bowl. Melt in 15-second intervals, stirring after each interval, until smooth. (1-3 minutes)
07
StepAdd the melted chocolate to the dough and mix until evenly incorporated. (2 minutes)
08
StepShape the dough into 1-inch balls. (10 minutes)
09
StepRoll each ball in granulated sugar to coat. (5 minutes)
10
StepPlace the sugared dough balls onto the prepared baking sheets. Gently press one chocolate chip into the center of each cookie, leaving a small portion exposed. (5 minutes)
11
StepBake in the preheated oven for 10-12 minutes, or until the tops of the cookies begin to crack and the edges are set. (12 minutes)
12
StepLet the cookies cool on the baking sheets for 3 minutes before transferring them to wire racks to cool completely. (3 minutes)
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Rick Johns
Jun 5, 2025These cookies are amazing! The perfect balance of chocolate and spice.
Antwon Kshlerin
Jun 2, 2025The dough was a little sticky, but the cookies turned out great. I chilled the dough for 30 minutes before rolling and that helped.
Pattie Keebler
May 31, 2025Easy to follow recipe and the cookies are delicious!
Russel Blanda
May 12, 2025My family loved these! I will definitely be making them again for the holidays.