If you’re searching for the perfect holiday cookie, look no further than Chocolate Gingersnaps. This recipe blends the spicy warmth of ginger with the rich decadence of chocolate, creating a treat that’s irresistible. Perfectly paired with a glass of milk, these cookies are sure to become a holiday favorite.
Table of Contents
The Best Chocolate Gingersnaps
Notes on Ingredients
The unique flavor of Chocolate Gingersnaps comes from a blend of spices and high-quality chocolate. Light brown sugar and molasses provide a deep sweetness, while ground cinnamon, ginger, and nutmeg add warmth and spice. Baking cocoa and milk chocolate chips enhance the chocolatey richness, making these cookies truly special.
How to Make Chocolate Gingersnaps
- Preheat and Prepare: Preheat your oven to 350 degrees F (175 degrees C). Line two baking sheets with parchment paper.
- Cream Butter and Sugar: In a large bowl, beat together ½ cup of melted butter and ½ cup of packed light brown sugar until fluffy. Beat in ⅓ cup of molasses and 1 tablespoon of water.
- Mix Dry Ingredients: In a separate bowl, combine 1 ½ cups of all-purpose flour, 4 teaspoons of baking cocoa, 1 teaspoon of baking soda, 1 teaspoon of ground cinnamon, ¾ teaspoon of ground ginger, and ¼ teaspoon of ground nutmeg.
- Combine Mixtures: Slowly mix the dry ingredients into the creamed butter mixture until smooth.
- Melt Chocolate Chips: Place 1 cup of milk chocolate chips in a microwave-safe bowl. Melt in the microwave in 15-second intervals, stirring after each interval, for 1 to 3 minutes. Add the melted chocolate to the dough and mix well.
- Form Cookies: Shape the dough into 1-inch balls and roll them in ⅛ cup of white sugar. Insert 1 chocolate chip into the center of each ball, making sure a bit of the chocolate chip is still visible.
- Bake: Arrange the dough balls on the prepared baking sheets and bake in the preheated oven for 10-12 minutes, until the tops begin to crack. Cool on the baking sheets for 3 minutes before transferring to wire racks to finish cooling.
How to Serve Chocolate Gingersnaps
Serve these delightful cookies with a glass of cold milk or a warm cup of tea. They make an excellent addition to holiday cookie trays and are perfect for sharing with friends and family during festive gatherings. For a decorative touch, you can drizzle melted white chocolate over the cooled cookies.
How to Store Chocolate Gingersnaps
To maintain their freshness, store Chocolate Gingersnaps in an airtight container at room temperature for up to a week. If you wish to keep them longer, they can be frozen for up to three months. Ensure they are well-wrapped to avoid freezer burn.
Nutrition Information
| Nutrient | Amount per Serving | % Daily Value* |
|---|---|---|
| Calories | 192.81 kcal | 10% |
| Total Fat | 8.76 g | 13% |
| Carbs | 26.98 g | 10% |
| Sugars | 17.63 g | 20% |
| Protein | 2.16 g | 4% |
| Sodium | 58.96 mg | 3% |
| Fiber | 0.91 g | 3% |
| Saturated Fat | 5.41 g | 27% |
| Trans Fat | 0 g | – |
| Monounsaturated Fat | 2.34 g | – |
| Polyunsaturated Fat | 0.4 g | – |
| Cholesterol | 15.89 mg | 5% |
| Calcium | 45.26 mg | 6% |
| Magnesium | 27.39 mg | 7% |
| Potassium | 165.39 mg | 5% |
| Iron | 1.19 mg | 8% |
| Zinc | 0.41 mg | 4% |
| Phosphorus | 43.6 mg | 6% |
| Vitamin A | 52.89 mcg | 7% |
| Vitamin C | 0.01 mg | 0% |
| Thiamin B1 | 0.1 mg | 7% |
| Riboflavin B2 | 0.09 mg | 7% |
| Niacin B3 | 0.75 mg | 5% |
| Vitamin B6 | 0.05 mg | 4% |
| Folic Acid B9 | 32.03 mcg | 16% |
| Vitamin B12 | 0.1 mcg | 4% |
| Vitamin D | 0 mcg | 0% |
| Vitamin E | 0.21 mg | 2% |
| Vitamin K | 1.21 mcg | 2% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
FAQs About Chocolate Gingersnaps
Can I use dark brown sugar instead of light brown sugar?
Yes, dark brown sugar can be used, which will provide an even richer molasses flavor.
Can I substitute margarine for butter?
While you can substitute margarine, using butter will give the best flavor and texture.
Can I add other spices to the mix?
Absolutely! Feel free to experiment with other spices like cloves or allspice for a unique twist.
Can I use dark chocolate chips instead of milk chocolate chips?
Yes, dark chocolate chips can be used if you prefer a less sweet and more intense chocolate flavor.
The Best Chocolate Gingersnaps
Ingredients
- ½ cup butter melted
- ½ cup packed light brown sugar
- ⅓ cup molasses
- 1 tablespoon water
- 1 ½ cups all-purpose flour
- 4 teaspoons baking cocoa
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ¾ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- 1 ¼ cups milk chocolate chips divided
- ⅛ cup white sugar
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
- Combine butter and brown sugar in a large bowl; beat together until fluffy. Beat in molasses and water.
- Combine flour, cocoa, baking soda, cinnamon, ginger, and nutmeg in a separate bowl. Slowly mix into the creamed butter mixture until smooth.
- 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.
- 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.
- 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.
Enjoy making and sharing these delightful Chocolate Gingersnaps with your loved ones this holiday season!