Best 4 Chocolate Gingersnaps Recipes
Indulge your taste buds with our delightful Chocolate Gingersnaps, a harmonious blend of rich chocolate and aromatic ginger. These crisp and chewy cookies are perfect for any occasion, be it a cozy holiday gathering or a simple afternoon treat. With just a few pantry staples and a touch of culinary magic, you can create these delectable delights that will leave you craving more.
Our recipe offers two irresistible variations: Classic Chocolate Gingersnaps and Double Chocolate Gingersnaps. The Classic Chocolate Gingersnaps boast a perfect balance of chocolate and ginger, while the Double Chocolate Gingersnaps elevate the experience with an extra layer of chocolatey goodness. Both variations promise an explosion of flavors that will tantalize your senses.
To ensure your Chocolate Gingersnaps turn out perfectly, we provide detailed instructions with step-by-step guidance. From preparing the dough to baking the cookies, we've got you covered. Whether you're a seasoned baker or just starting out, our recipe is designed for success.
So, gather your ingredients, preheat your oven, and let's embark on a culinary journey that will fill your kitchen with the irresistible aroma of freshly baked Chocolate Gingersnaps.
CHOCOLATE GINGERSNAPS
When my daughter, Jennifer, was 15 years old, she created this recipe as a way to combine two of her favorite flavors. They're perfect with a glass of milk. -Paula Zsiray, Logan, Utah
Provided by Taste of Home
Categories Desserts
Time 55m
Yield about 3-1/2 dozen.
Number Of Ingredients 14
Steps:
- In a large bowl, cream butter and brown sugar until light and fluffy, 5-7 minutes. Beat in the molasses, water and gingerroot. Combine the flour, cocoa, ginger, baking soda, cinnamon, nutmeg and cloves; gradually add to creamed mixture and mix well. Stir in chocolate. Cover and refrigerate until easy to handle, about 2 hours., Shape dough into 1-in. balls; roll in sugar. Place 2 in. apart on greased baking sheets. , Bake at 350° until tops begin to crack, 10-12 minutes. Cool for 2 minutes before removing to wire racks.
Nutrition Facts : Calories 80 calories, Fat 4g fat (2g saturated fat), Cholesterol 6mg cholesterol, Sodium 47mg sodium, Carbohydrate 9g carbohydrate (6g sugars, Fiber 0 fiber), Protein 1g protein.
CHOCOLATE GINGERSNAPS
This is a recipe combining two of my favorite cookies! Great around the holidays, especially when paired with a glass of milk!
Provided by [email protected]
Categories Desserts Cookies Gingerbread Cookie Recipes
Time 35m
Yield 18
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
- Combine butter and brown sugar in a large bowl; beat together until fluffy. Beat in molasses and water.
- Combine flour, cocoa, baking soda, cinnamon, ginger, and nutmeg in a separate bowl. Slowly mix into the creamed butter mixture until smooth.
- Place 1 cup chocolate chips in a microwave-safe bowl. Melt in the microwave in 15-second intervals, stirring after each interval, 1 to 3 minutes. Add to the dough and mix well.
- Shape dough into 1-inch balls and roll in white sugar. Insert 1 chocolate chip into the center of each ball of dough. Make sure you can still see a bit of the chocolate chip sticking out, but not too much. Arrange on baking sheets.
- Bake in the preheated oven until tops begin to crack, 10 to 12 minutes. Cool on the baking sheets for 3 minutes before moving to wire racks to finish cooling.
Nutrition Facts : Calories 193.3 calories, Carbohydrate 27.3 g, Cholesterol 17.4 mg, Fat 9.2 g, Fiber 0.5 g, Protein 2 g, SaturatedFat 5.6 g, Sodium 130 mg, Sugar 17 g
CHOCOLATE COVERED GINGERSNAPS
A variation on the famous chocolate mint cookies. Quick and easy to make and easy clean up! A freezing tray to rest the dipped cookies will keep the bottoms neat-looking.
Provided by Ricki
Categories Desserts Cookies Gingersnap Recipes
Time 50m
Yield 48
Number Of Ingredients 2
Steps:
- Place a baking sheet in the refrigerator to chill.
- Melt chocolate in a microwave-safe glass or ceramic bowl in 30-second intervals, stirring after each melting, for 1 to 3 minutes. Dip cookies in the melted chocolate and place on the chilled baking sheet. Return baking sheet to refrigerator until chocolate is set, at least 30 seconds.
Nutrition Facts : Calories 129.9 calories, Carbohydrate 17.9 g, Fat 6.9 g, Fiber 0.5 g, Protein 1.5 g, SaturatedFat 2.9 g, Sodium 69.2 mg, Sugar 6.8 g
CHOCOLATE COVERED GINGERSNAPS
Yield 5 dozen
Number Of Ingredients 10
Steps:
- In large mixing bowl, cream margarine and 1 cup of the sugar. Beat in egg and molasses. Add ginger, cinnamon, cloves and baking soda, then gradually add flour. Preheat oven to 375 degrees. Grease cookie sheets. Roll 2 teaspoons of dough into balls. Then roll balls in remaining ½ cup sugar. Place on cookie sheet. Bake in preheated oven 10 to 12 minutes. Let stand 1 minute out of the oven before removing from cookie sheet. Cool. When cooled, flip cookies over and brush bottom of each cookie with melted chocolate. Place upside down on rack until chocolate is set. Store in airtight container.
Tips:
- Use room temperature ingredients. This will help the cookies spread evenly and bake more consistently.
- Chill the dough for at least 30 minutes before baking. This will help the cookies hold their shape and prevent them from spreading too much.
- Bake the cookies until the edges are just beginning to brown. Overbaking will make the cookies dry and crumbly.
- Let the cookies cool completely before storing them. This will help them keep their shape and flavor.
- Store the cookies in an airtight container at room temperature for up to 3 days.
Conclusion:
These chocolate gingersnaps are the perfect holiday cookie. They're chewy, spicy, and full of chocolate flavor. They're also easy to make and can be stored for up to 3 days. So next time you're looking for a delicious and festive cookie, give these chocolate gingersnaps a try.
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