Chocolate Chunks: Delivers unexpected melty bursts of rich chocolate indulgence.
Granulated Sugar: Creates sparkling, crisp exterior when rolling cookie dough.
Chocolate Gingersnaps – What You’ll Need
Large mixing bowl: Perfect for creaming butter and mixing ingredients smoothly.
Electric mixer or hand mixer: Essential for beating butter and sugar to light, fluffy perfection.
Measuring cups and spoons: Crucial for precise ingredient quantities.
Wooden spoon or spatula: Great for stirring chocolate into the dough.
Baking sheets: Needed for forming and baking cookie rounds.
Wire cooling rack: Helps cookies cool evenly without getting soggy.
Grater or microplane: Useful for fresh gingerroot if using.
Parchment paper (optional): Helps prevent cookies from sticking.
Making Chocolate Gingersnaps: Step-by-Step
Chocolate Gingersnap Adventure
Butter and Sugar Blend Create a magical mixture by whipping softened butter and brown sugar until they transform into a fluffy cloud of deliciousness.
Flavor Infusion Stir in rich molasses, a splash of water, and freshly grated ginger to awaken the senses with intense, warming notes.
Dry Ingredient Magic Combine cocoa, flour, and a symphony of spices like ground ginger, cinnamon, and nutmeg into a velvety chocolate base.
Chocolate Whispers Gently fold in chocolate pieces, creating pockets of melty surprise throughout the dough.
Chill Time Wrap the dough and let it rest in the refrigerator, allowing flavors to mingle and develop depth.
Cookie Preparation Preheat the oven and roll the chilled dough into delightful little balls, giving each a playful sugar coating.
Baking Magic Place cookies on a baking sheet, watching as they transform with cracked tops and rich chocolate aroma.
Cooling Moment Let the cookies rest briefly before transferring to a cooling rack, where they'll continue their delicious journey.
Chocolate Gingersnaps: Helpful Tips & Variants
Boost the ginger intensity by adding extra ground ginger or incorporating finely chopped crystallized ginger into the dough for a more pronounced kick.
Prepare the cookie dough up to 3 days in advance and store in the refrigerator, or freeze for up to 1 month for convenient baking anytime.
Roll cookies in turbinado or coarse sugar for a delightful crackly exterior and added crunch that elevates the classic gingersnap texture.
How to Serve Chocolate Gingersnaps
Holiday Dessert Platter: Arrange these chocolate gingersnaps alongside other festive cookies like sugar cookies or peppermint bark. Create a beautiful seasonal display that will wow guests at Christmas gatherings.
Afternoon Tea Companion: Pair these spicy-sweet cookies with a warm mug of chai tea or hot chocolate. The rich chocolate and ginger flavors complement smooth, creamy beverages perfectly.
Festive Ice Cream Topping: Crumble these gingersnaps over vanilla or cinnamon ice cream for a delightful dessert. The crispy texture and warm spices add an unexpected crunch and depth of flavor to a classic treat.
Gift-Worthy Treat: Package these cookies in cute mason jars or festive tins with ribbons. They make charming homemade gifts that showcase your baking skills and spread holiday cheer to friends and family.
Chocolate Gingersnaps Storage Advice
Fridge Storage Magic: Keep cookies in an airtight container for up to 5 days, separating layers with parchment paper to prevent sticking and maintain crisp texture.
Freezer Friendly Approach: Wrap unbaked cookie dough balls in plastic wrap, store in freezer-safe bag for 3 months. Bake directly from frozen state, adding 1-2 extra minutes to cooking time.
Make-Ahead Brilliance: Prepare dough up to 3 days before baking, storing in refrigerator wrapped tightly. Cookie dough will develop deeper, richer flavors when chilled longer.
Room Temperature Tricks: Allow baked cookies to cool completely before stacking. Room temperature cookies stay deliciously crisp for 3-4 days when kept in sealed container away from direct sunlight and humidity.
Spicy chocolate gingersnaps deliver a perfect balance of warmth and sweetness from classic holiday baking traditions. Crisp edges and rich chocolate notes make these cookies a delightful seasonal treat you’ll savor with each delectable bite.
Ingredients
Scale
7 oz (198 grams) semisweet chocolate, finely chopped
½ cup butter, softened
1 ½ cups all-purpose flour
½ cup packed light brown sugar
¼ cup molasses
2 tsps minced fresh gingerroot
1 ¼ tsps ground ginger
1 tsp ground cinnamon
1 tbsp baking cocoa
1 tbsp water
1 tsp baking soda
¼ tsp ground nutmeg
¼ tsp ground cloves
¼ cup coarse sugar
Instructions
Creaming: Whip butter and brown sugar in a spacious mixing bowl until light and fluffy, creating a smooth, airy base.
Moisture Infusion: Blend molasses, water, and grated gingerroot into the creamed mixture, developing a fragrant, uniform consistency.
Dry Ingredient Preparation: Combine flour, cocoa powder, ground ginger, baking soda, cinnamon, nutmeg, and cloves in a separate bowl, creating a complex spice profile.
Dough Formation: Gradually incorporate dry ingredients into wet mixture, folding chocolate fragments throughout to create a rich, chocolate-spiced dough.
Chilling: Wrap dough and refrigerate for 2 hours, allowing flavors to meld and texture to develop.
Preparation: Preheat oven to 350°F and line baking sheets with parchment paper.
Shaping and Coating: Roll chilled dough into 1-inch balls, generously rolling each in granulated sugar to create a sparkling, crisp exterior.
Baking: Arrange sugar-coated cookies on prepared baking sheets, spacing 2 inches apart, and bake until tops crack and edges set, approximately 10-12 minutes.
Cooling: Allow cookies to rest briefly on baking sheet, then transfer to wire racks to cool completely and crisp up.
Notes
Chill Dough Thoroughly: Refrigerating for full 2 hours develops deeper flavor complexity and prevents excessive spreading during baking.
Sugar Coating Technique: Roll cookies generously in granulated sugar before baking to create a delightful crisp exterior and sparkling finish.
Ginger Intensity Control: Adjust freshly grated gingerroot quantity to personalize spice level – more for bold flavor, less for subtle warmth.
Chocolate Fragment Flexibility: Use dark, milk, or semi-sweet chocolate pieces depending on preferred richness and personal taste preference.
Degree: Certificate in Food and Beverage Management
Focus: Essential knowledge of recipe development, ingredient sourcing, and food business basics.
Mia Reynolds fell in love with baking as a teenager experimenting in her family kitchen. Her passion took her to New England Culinary Institute, where she learned practical pastry techniques, and later to Community College of Vermont to deepen her understanding of food management.
Mia combines clear, simple baking instructions with heartwarming stories, making home baking approachable for everyone.
Mia Reynolds
Food Writer & Home Cooking Specialist
Expertise
Easy Home Baking, Recipe Writing and Storytelling, Local and Seasonal Ingredients, Baking for Beginners
Education
New England Culinary Institute (NECI), Montpelier, Vermont
Community College of Vermont, Winooski, Vermont
Mia Reynolds fell in love with baking as a teenager experimenting in her family kitchen. Her passion took her to New England Culinary Institute, where she learned practical pastry techniques, and later to Community College of Vermont to deepen her understanding of food management.
Mia combines clear, simple baking instructions with heartwarming stories, making home baking approachable for everyone.