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!
grace says
tis the season for cookies, so it’d be something round and sugary. 🙂
Mandy R says
I would make the sugar cookies with vanilla bean frosting!
James Kennedy says
I’d make the Chessboard Cookies!
Charles-Linda Bradshaw says
I would love to make the Rodelle Vanilla Gingerbread Cookies Recipe. It sounds amazing.
Marie B. says
I would make Pumpkin Spiced Horchata to get the flavor of Fall, without needing canned pumpkin.
Jeffrey says
I love chocolate cake and the Sugar Bakeshop’s Chocolate Cake Recipe from Rodelle’s site looks like it would fit the bill!
Katie says
Chessboard Cookies! They look great 🙂
Leah Suarez says
I’d like to make the Gingersnaps first with my Mom, I love to bake with her.
Robin Chesser says
I definitely would do the Cranberry Pear and Vanilla Bean Jam first!
Amy says
We just made 2 batches of gingersnaps last night, I think I like your version better.
lyuba says
Awe, now you’ll have to try these once you finished all those gingersnaps 🙂
Thank you!
Frankie N. says
I would make a rice pudding.
Caitlin says
Vanilla bean Panna Cotta