A New Take On Gingersnaps: Chewy Choco Gingersnappers

I love gingersnaps and of course nothing is more christmasy then a good ginger cookie. But if you find yourself getting bored with the same old gingersnap, why not try this delicious chocolatey take on the original. I guarantee you’ll love it!

Chewy Choco Gingersnappers
makes 4 dozen

  • 1 c. butter (2 sticks)
  • 2 Tbs fresh grated ginger
  • 1 c. brown sugar, packed
  • 1 c. molasses
  • 3 c. flour
  • 1 Tbs ground ginger
  • 2 tsp cininamon
  • 1/2 tsp cloves
  • 1/2 tsp nutmeg
  • 2 Tbs cocoa powder
  • 2 tsp baking soda
  • 1 Tbs boiling water
  • 16 0z. semi-sweet chocolate chips
  • 1/4- 1/2 c. granulated sugar

Directions:

Make Dough: In a mixing bowl or using a stand mixer, cream butter and fresh ginger together until whipped, 2-4 minutes.  Add brown sugar and beat until mixed. Add Molasses, beat until mixed.  In a bowl, mix together dry ingredients and spices up until boiling water.  In a small bowl, mix together boiling water and baking soda.  Add half of flour mixture into sugar and butter; mix.  Add boiling water with baking soda and mix.  Add remainder of dry ingredients; mix. Add chocolate chips and mix.

Chill Dough: Separate dough into four balls and wrap each dough ball in plastic wrap.  Chill in refrigerator until firm: for 2 hours.

Preheat oven to 325 degrees.

Assemble Cookies: Remove one dough ball, leaving the others to chill in the refrigerator.  Roll dough into 1 inch balls and place on baking sheets lined in parchment paper about 2 inches apart.  Chill completed trays while rolling out other dough balls; about 20 mintues.  Roll chilled balls in sugar.

Bake cookies: 8-10 minutes until surfaces begin to crack.  Remove and chill on wire wracks.

Store in air tight container for 2 weeks.  Best served warm!

 

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