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Chocolate Gingersnaps

4

35 min

Chocolate Gingersnaps

Chocolate Gingersnaps Photo 1

Time

35 min

Serving

18 persons

Calories

193

Rating

4.00★ (6)

Cuisine

Author: Victoria Buriak
This is a recipe combining two of my favorite cookies! Great around the holidays, especially when paired with a glass of milk!

Ingredients

  • butter: 0.5 cup (melted)
  • packed light brown sugar: 0.5 cup
  • molasses: 0.33333 cup
  • water: 1 Tbsp
  • ½ cups all-purpose flour: 1 piece
  • baking cocoa: 4 tsp
  • baking soda: 1 tsp
  • ground cinnamon: 1 tsp
  • ground ginger: 0.75 tsp
  • ground nutmeg: 0.25 tsp
  • ¼ cups milk chocolate chips: 1 piece (divided)
  • white sugar: 0.125 cup

Metric Conversion

Stages of cooking

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  1. Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
    Chocolate Gingersnaps Photo 2
  2. Combine butter and brown sugar in a large bowl; beat together until fluffy. Beat in molasses and water.
    Chocolate Gingersnaps Photo 3
  3. Combine flour, cocoa, baking soda, cinnamon, ginger, and nutmeg in a separate bowl. Slowly mix into the creamed butter mixture until smooth.
    Chocolate Gingersnaps Photo 4
  4. Place 1 cup chocolate chips in a microwave-safe bowl. Melt in the microwave in 15-second intervals, stirring after each interval, 1 to 3 minutes. Add to the dough and mix well.
    Chocolate Gingersnaps Photo 5
  5. Shape dough into 1-inch balls and roll in white sugar. Insert 1 chocolate chip into the center of each ball of dough. Make sure you can still see a bit of the chocolate chip sticking out, but not too much. Arrange on baking sheets.
    Chocolate Gingersnaps Photo 6
  6. Bake in the preheated oven until tops begin to crack, 10 to 12 minutes. Cool on the baking sheets for 3 minutes before moving to wire racks to finish cooling.
    Chocolate Gingersnaps Photo 7

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