Description
Chocolate Gingersnaps are a delightful fusion of warm spices and rich chocolate, making them a perfect treat for any occasion. The combination of ginger, cinnamon, nutmeg, and cloves creates a harmonious blend of flavors that perfectly complements the sweetness of chocolate.
These cookies are not only delicious but also visually appealing, with their crackled tops and sugared coating. They are easy to make and a great addition to your holiday baking repertoire. Serve them with a hot cup of tea or coffee for a comforting and satisfying snack that will leave everyone craving for more.
Ingredients
1/2 cup butter, softened
1/2 cup packed light brown sugar
1/4 cup molasses
1 tablespoon water
2 teaspoons minced fresh gingerroot
1–1/2 cups all-purpose flour
1 tablespoon baking cocoa
1–1/4 teaspoons ground ginger
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
7 ounces semisweet chocolate, finely chopped
1/4 cup coarse sugar
Instructions
In a large bowl, cream butter and brown sugar until light and fluffy, 5-7 minutes. Beat in the molasses, water, and gingerroot.
Combine the flour, cocoa, ground ginger, baking soda, cinnamon, nutmeg, and cloves; gradually add to creamed mixture and mix well. Stir in chocolate. Cover and refrigerate until easy to handle, about 2 hours.
Preheat oven to 350°F (175°C). Shape dough into 1-inch balls; roll in sugar. Place 2 inches apart on greased baking sheets.
Bake until tops begin to crack, 10-12 minutes. Cool for 2 minutes before removing to wire racks.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
Nutrition
- Calories: 120 kcal