Delightful little soft gingerbread cookies that you simply must make this holiday season. Classic gingersnaps turned to the dark side with chocolate addition. These cookies are made in a chocolate version with added mini chocolate chips.
Gingersnaps
December holds the record for the most cookies baked. We’ve been making cookies at least twice a week here. Not that I’m complaining but I don’t know how much more my hips can take.
You see, I have a big weakness for cookies. I can resist cakes, cheesecakes and fudge, and I would be just fine having only a few bites a day. But cookies, cookies I can munch on all day long. That could be trouble. No wonder holidays are not figure friendly at all.
Although, my little man is very much enjoying the abundance of cookies and baking with me. He is fascinated with my stand up mixer and loves adding ingredients to it while it’s mixing. He is like a mad scientist.
After we made some gingerbread man cookies this year, I got a craving for gingersnaps. I wanted to run a little experiment to see if I could pull off gingersnaps in a chocolate version. We totally nailed it.
They were not just really, really tasty as a chocolate cookie, they are very simple and the texture was perfect. Soft and chewy, just like I like it.
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Chocolate Chocolate Chip Gingersnaps (Giveaway)
Ingredients
- 1 cup brown sugar
- 3/4 cup melted salted butter
- 1 egg
- 1/3 cup molasses
- 2 tsp vanilla extract
- 2 cups flour
- 1 tsp baking soda
- 1/2 cup cocoa powder
- 2 tsp ground ginger
- 2 tsp cinnamon
- 1/2 tsp ground cloves
- 3/4 cup mini chocolate chips
- 1/4 cup white granulated sugar for coating.
Instructions
- In a large mixing bowl, whisk together brown sugar, melted butter, egg, vanilla and molasses until smooth.
- Sift in cocoa powder.
- Add flour, baking soda, ground ginger, cinnamon and ground cloves. Mix until all combined. (You may have to switch to a spatula because the dough will get thick.)
- Fold in mini chocolate chips.
- Cover and refrigerate for at least an hour.
- Preheat the oven to 350 and line a cookie sheet with parchment paper.
- Roll 1-inch cookie dough balls and lightly coat them with white granulated sugar. Place on a baking sheet and gently press down a little. Repeat with 8-more cookie dough balls (depending on a size of your cookie sheet), placing them 2 inches apart. (Refrigerate the dough in between batches.)
- Bake for 10-11 minutes.
- Cool on a wire rack and enjoy.
Notes
Nutrition
**Disclosure: I am an ambassador for Rodelle Kitchen. I have been provided free product but I have not received any other compensation. All opinions are 100% my own!
Juli says
I love these cookies!
donneisha dahlgren says
I would make a kentucky derby pie! Mmmmm!
Connie Griffin says
First would be your beautiful chocolate gingersnaps, and the vanilla bean challah would help me ring in the New Year1
Carol M says
I would make the ginger snap cookies
Erika Chilton says
I would make Vanilla Gingerbread Cookies. cupcake97201 (at) yahoo (dot) com
meredith says
I would bake a bunch of cookies for my office and daycare ladies
judith says
cookies!
valerie sobus says
beautiful cookies and lovely photographs.
i saw the Cranberry Pear and Vanilla Bean Jam on rodelle’s site and immediately knew that’s what i’d love to make! i love specialty jellies/preserves and they would make perfect gifts for christmas (or even valentine’s day). 🙂
Jenny S says
Vanilla Bean Rice Pudding! Yum
Brenda Haines says
Oh the Cranberry Pear and Vanilla Bean Jam would have to be first! Thanks for the chance! 🙂
Ally says
I think I would make pizzelles!
Kristin Pearson says
We love the simple but delicious things..I would bake the Rainbow M&M cookies!
lyuba says
Congratulations, Kristin!
You are the winner!
I will send you an email as well, to the email you left here.