Chocolate Gingersnap Cookies
Soft and chewy Chocolate Gingersnap Cookies with chocolate chips and spices taste like Christmas wrapped up inside a cookie (and won’t break your teeth).
Christmas baking not only means sticking with traditional recipes but also trying new ones.
Once upon a time these Chocolate Gingersnap Cookies were brand new to my Christmas cookie repertoire, but I’ve been making them for so many years, it’s become a new tradition for me.
Once December rolls around, it’s time to make the gingersnaps. Usually a gingersnap is a ginger cookie with cinnamon, nutmeg, and clove, but I love throwing in chocolate.
These chocolate gingersnaps get a double dose of chocolate from the cocoa powder and chocolate chips. The dough is then rolled around in sugar for a tiny bit of crunch.
One thing I love about this recipe (besides chocolate + gingerbread <3) is they don’t break your teeth.
Sometimes I wonder if calling them gingersnap is still accurate since they aren’t exactly crispy, but hey who’s counting when they taste so soft and chewy?
The original recipe made 3 dozen cookies, which is fine if you’re baking for a party or as gifts, but for when I’m craving chocolate gingerbread (which is practically every day in December), I don’t trust my willpower with that many cookies.
I cut the recipe down to 1 dozen so I can enjoy making a batch and hopefully find someone to eat the rest so I don’t devour all 12 myself (the downfall of living in a single household).
Because the dough is chilled, you can keep them in the freezer for when you’re ready to bake, perfect for a last-minute dessert for unexpected holiday guests.
Or for when you’re not supposed to eat all 12 at once but still want a cookie or two.
Chocolate Gingersnap Cookies are ideal for mailing to friends and family too far away to visit for Christmas.
Read my Best 8 Tips On Mailing Cookies before sending.
Hope everyone is enjoying the holidays and filling their bellies (and waistline) with lots of holiday baking. I know we are, right Murray?
Items you may need (affiliate links):
- 3/4 cup all-purpose flour
- 2 teaspoons unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/8 teaspoon ground nutmeg
- 1/8 teaspoon ground cloves
- 1/4 cup (2 ounces or 4 tablespoons) unsalted butter, softened
- 1/4 cup packed brown sugar
- 3 tablespoons molasses
- 1/2 cup semisweet chocolate chips
- 1 tablespoon granulated sugar
- In a large bowl, whisk together the flour, cocoa powder, baking soda, ginger, cinnamon, salt, nutmeg, and cloves.
- In another large bowl, beat together the butter and brown sugar until smooth and creamy, about 2-3 minutes. Beat in the molasses.
- Gradually beat in the flour mixture then add the chocolate chips.
- Cover and refrigerate for at least 1 hour.
- Preheat oven to 350F. Line a baking sheet with parchment paper.
- Add the granulated sugar to a bowl. Using a #40 cookie scoop or by hand, roll the dough into 1 1/2-inch balls, roll in the sugar until coated, then place on the baking sheet about 2 inches apart.
- Bake for 10-12 minutes or until tops begin to crack. Cool 5 minutes before transferring to wire rack to finish cooling.
Post last updated on 11/30/16