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.

Nutriscore Rating: 38/100

Prep Time:15 mins

Cook Time:10 mins

Total Time:25 mins

Servings: 24

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)

Directions

Step 1

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.

Step 2

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.

Step 3

Add the molasses and egg to the butter mixture, and beat until fully incorporated.

Step 4

Gradually add the dry ingredients from the medium bowl into the wet ingredients, mixing on low speed until just combined.

Step 5

Fold in the semi-sweet chocolate chips using a spatula.

Step 6

Cover the dough with plastic wrap and refrigerate for at least 30 minutes to make it easier to handle.

Step 7

Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.

Step 8

Scoop out 1-inch balls of dough and roll them between your hands to form smooth balls.

Step 9

Roll each ball of dough in the additional granulated sugar to coat them lightly.

Step 10

Place the sugar-coated dough balls 2 inches apart on the prepared baking sheets.

Step 11

Bake in the preheated oven for 8-10 minutes. The cookies should have a crackled surface and still look slightly soft in the center.

Step 12

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.

Step 13

Serve and enjoy your Chocolate Gingersnaps with a glass of milk or a cup of hot tea!

Nutrition Facts

Serving size	(959.1g)

Amount per serving	% Daily Value*
Calories	3965.1

Total Fat 182.5g	0%
Saturated Fat 112.0g	0%
Polyunsaturated Fat 0.0g
Cholesterol 573.5mg	0%
Sodium 3241.8mg	0%
Total Carbohydrate 591.5g	0%
Dietary Fiber 35.6g	0%
Total Sugars 357.5g
Protein 50.4g	0%

Vitamin D 41IU	0%
Calcium 369.4mg	0%
Iron 28.0mg	0%
Potassium 2469.9mg	0%

*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.

Source of Calories

Fat: 39.0%

Protein: 4.8%

Carbs: 56.2%