Chocolate Gingersnaps
Warmly spiced and deeply chocolatey, these Chocolate Gingersnaps take the classic holiday cookie to an indulgent new level. Featuring a harmonious blend of ground ginger, cinnamon, and cloves paired with a rich dose of unsweetened cocoa and melty semi-sweet chocolate chips, these cookies deliver a bold and cozy flavor in every bite. The dough is rolled in sugar before baking, creating a signature crackled surface and a sweet, sparkling finish. Perfectly crisp on the outside and wonderfully soft on the inside, they’re ideal for gift-giving, cookie swaps, or pairing with a steaming cup of tea. Easy to prepare in just 15 minutes with a brief chill time, this recipe yields 24 irresistible treats that are sure to brighten any occasion. Keywords: chocolate gingersnaps, holiday cookies, spiced cookies, chocolate ginger cookies.
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 0.25 cups unsweetened cocoa powder
- 2 teaspoons baking soda
- 1.5 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 0.5 teaspoons ground cloves
- 0.25 teaspoons salt
- 0.75 cups unsalted butter, softened
- 1 cups granulated sugar
- 0.25 cups molasses
- 1 unit large egg
- 0.5 cups semi-sweet chocolate chips
- 0.25 cups granulated sugar (for rolling)
Instructions
In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, ground ginger, ground cinnamon, ground cloves, and salt. Set aside.
In a large mixing bowl, beat the softened unsalted butter and granulated sugar together with a hand or stand mixer until light and fluffy, about 2-3 minutes.
Add the molasses and egg to the butter mixture, and beat until fully incorporated.
Gradually add the dry ingredients from the medium bowl into the wet ingredients, mixing on low speed until just combined.
Fold in the semi-sweet chocolate chips using a spatula.
Cover the dough with plastic wrap and refrigerate for at least 30 minutes to make it easier to handle.
Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
Scoop out 1-inch balls of dough and roll them between your hands to form smooth balls.
Roll each ball of dough in the additional granulated sugar to coat them lightly.
Place the sugar-coated dough balls 2 inches apart on the prepared baking sheets.
Bake in the preheated oven for 8-10 minutes. The cookies should have a crackled surface and still look slightly soft in the center.
Remove the cookies from the oven and allow them to cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
Serve and enjoy your Chocolate Gingersnaps with a glass of milk or a cup of hot tea!
Nutrition Facts
Calories |
167 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 7.5 g | 10% | |
| Saturated Fat | 4.6 g | 23% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 24 mg | 8% | |
| Sodium | 130 mg | 6% | |
| Total Carbohydrate | 25.0 g | 9% | |
| Dietary Fiber | 1.5 g | 5% | |
| Total Sugars | 14.9 g | ||
| Protein | 2.1 g | 4% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 15 mg | 1% | |
| Iron | 0.9 mg | 5% | |
| Potassium | 93 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
