Classic gingersnaps turned to the dark side with chocolate addition. These cookies are made in a chocolate version with added mini chocolate chips.
Course Cookies, Dessert
Keyword chocolate, chocolate chip, gingersnaps
Prep Time 10minutes
Cook Time 11minutes
Total Time 21minutes
Author Lyuba Brooke
3/4cupmelted salted butter
3/4cupmini chocolate chips
1/4cupwhite granulated sugar for coating.
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.
Recipe from Lyuba @ willcookforsmiles.com All images and content are copyright protected. Please do not use my images without prior permission. If you want to share this recipe, please simply link back to this post for the recipe. Thank you.