Description
Chocolate gingersnaps offer a delightful twist on classic holiday cookies, blending rich cocoa with warm, spicy ginger. Crisp edges and chewy centers make these treats irresistible companions for your winter evening tea or coffee.
Ingredients
Scale
Main Ingredients:
- 1 ½ cups all-purpose flour
- 7 ounces (198 grams) semisweet chocolate, finely chopped
- ½ cup butter, softened
- ½ cup packed light brown sugar
Spices and Flavoring:
- 1 ¼ teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 2 teaspoons minced fresh gingerroot
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- 1 tablespoon baking cocoa
Additional Ingredients:
- ¼ cup molasses
- 1 tablespoon water
- 1 teaspoon baking soda
- ¼ cup coarse sugar
Instructions
- Whip softened butter and rich brown sugar in a spacious mixing bowl until the mixture transforms into a cloud-like, airy consistency, ensuring thorough incorporation of ingredients.
- Introduce robust molasses, cool water, and freshly grated gingerroot into the creamed base, blending until a smooth, fragrant mixture forms.
- Sift together an aromatic blend of flour, deep cocoa powder, ground ginger, baking soda, warm cinnamon, earthy nutmeg, and pungent cloves in a separate bowl.
- Gradually fold the dry spice mixture into the wet ingredients, creating a cohesive chocolate-spiced dough. Gently fold in chocolate fragments for extra decadence.
- Wrap the dough and allow it to rest in the refrigerator, enabling flavors to meld and texture to firm up, approximately 2 hours.
- Preheat the oven to 350°F, creating a warm environment for baking.
- Roll the chilled dough into perfectly round, bite-sized spheres, each approximately 1 inch in diameter.
- Generously coat each cookie ball in sparkling granulated sugar, ensuring a crisp, sweet exterior.
- Arrange the sugar-dusted cookies on lightly greased baking sheets, spacing them 2 inches apart to allow for spreading.
- Bake until the cookie tops develop delicate, characteristic cracking patterns, roughly 10-12 minutes.
- Remove from the oven and let the cookies rest briefly on the baking sheet to set, then transfer to wire cooling racks.
Notes
- Chill the dough thoroughly to enhance flavor development and make handling easier.
- Use room temperature ingredients for smoother mixing and better cookie texture.
- Fresh ground ginger provides a more intense, vibrant spice compared to pre-ground ginger.
- Roll cookies in granulated sugar before baking for a delightful crackled surface and sweet crunch.
- Allow cookies to cool briefly on baking sheet before transferring to prevent breaking.
- Store in airtight container for up to one week to maintain soft, chewy texture.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 24
- Calories: 120
- Sugar: 9 g
- Sodium: 50 mg
- Fat: 5 g
- Saturated Fat: 3 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 16 g
- Fiber: 0.5 g
- Protein: 1.5 g
- Cholesterol: 15 mg