These Chewy Chocolate Gingersnap Cookies are a holiday must! They're rich and chewy and loaded with lots of ginger flavor!
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.