These Chewy Chocolate Gingersnap Cookies are a holiday must! They’re rich and chewy and loaded with lots of ginger flavor!
One week until Christmas Eve folks! Time is a flyin’!
We’re in all things sweet mode here at our house. Cookies, candies, cakes, brownies…you name it, we’re baking it!
Since we’re getting down to crunch time, I wanted to share these beyond easy Chocolate Gingersnap Cookies. Gingersnaps are a favorite here at the BHK. I’ve shared Lemon Gingersnap Sandwich Cookies, Gingersnap Ice Cream Sandwiches and Salted Caramel Gingersnap Ice Cream. All totally tasty and extremely popular!
I’m sure things are a little hectic for everyone as the big day draws nearer, so my last few recipes for 2020 will be SUPER simple.
I’ve been making gingersnaps every year for the last 20 years or so. Our oldest son Sean is a HUGE fan. He loves the ginger, cinnamon and hearty molasses flavor of them. He doesn’t eat chocolate (I know, crazy, right?!), so he’s been known to hoard all the gingersnaps, while leaving anything chocolate behind for everyone else to enjoy. I’ll be making my plain gingersnaps for him and these Chewy Chocolate Gingersnap Cookies this year for my chocolate lovers in the crowd.
The recipe is basically my classic gingersnap recipe with some added unsweetened cocoa powder. You make the dough and then chill overnight before scooping into balls and rolling in sugar. Plain granulated or colored if you’re feeling festive like me.
Chewy Chocolate Gingersnap Cookie Ingredients
• vegetable oil
• granulated sugar
• unsulphered molasses
• all-purpose flour
• unsweetened cocoa powder
• baking soda, ground cinnamon, ground ginger, salt
You’ll love how easy this recipe is and how much flavor these cookies have. They’re warm and cozy and the perfect treat for Santa too! Enjoy!
A Few Cook’s Notes for Chewy Chocolate Gingersnap Cookie Recipe:
As mentioned above, I used red and green sugar to roll my cookie dough balls in. You can also use plain granulated sugar.
These will keep in an airtight container for up to five days.
If you like your cookies a little flatter, when you remove the tray from the oven, you can bang it on your counter or use the bottom of a glass and press down lightly on the top of each cookie.
- 2/3 cup vegetable oil
- 1 cup granulated sugar, plus about 1/2 cup extra for rolling cookie dough balls in before baking
- 1 large egg, room temperature
- 1/4 cup unsulphered molasses
- 1 2/3 cups all-purpose flour
- 1/3 cup unsweetened cocoa powder
- 2 tsp. baking soda
- 1 tsp. ground cinnamon
- 1 tsp. ground ginger
- 1/2 tsp. salt
- In a small bowl mix together oil, sugar and egg. Beat until fluffy. Stir in molasses. Set aside.
- In a large bowl, sift together flour, cocoa powder, baking soda, cinnamon, ginger and salt. Stir wet ingredients into dry ingredients until combined. Cover with plastic wrap and refrigerate for 8 hours or overnight.
- Preheat oven to 350 degrees. Line a baking sheet with parchment paper or silicone baking mat.
- Remove dough from refrigerator. Scoop dough with a 1 1/2-inch cookie scoop into balls. Roll the balls in a small bowl of granulated sugar. You can use plain granulated sugar or holiday colored. Place balls on parchment lined baking sheet, about 2 inches apart. (cookies will spread so definitely space them out) Bake for 8-10 minutes until edges are set and tops are crackled. As soon as you remove them from the oven you can flatten your cookies with the bottom of a glass if you like your cookies flatter. Cool on baking sheet for 1 minute then transfer to wire racks to cool completely.