On the second day of Christmas….
…my true love gave to me: melty, spicy, gooey, heavenly, chewy chocolate gingersnaps!
Y’all. This chewy chocolate gingersnap recipe from Handle the Heat is ON POINT. You need to stop whatever you’re doing and make these chewy chocolate gingersnaps right now. This is not a drill.
Until I discovered this recipe, I had never heard of 1) chocolate gingersnaps nor 2) chewy gingersnaps. We grew up eating my mom’s delicious classic, crispy gingersnaps, and I had never even considered that a gingersnap could be anything else.
**We briefly interrupt this cookie post with a cute picture of Christmas Gus**
Though I was initially skeptical of this cookie, it is absolutely everything you want in a gingersnap/cookie/Christmas treat. With each bite, notes of warm cinnamon, earthy nutmeg, spicy ginger & sweet cloves dance around your mouth like sugar plum fairies. These cookies contain FRESH GINGER which just really puts them over the top. The rich chocolate background is the perfect balance/complement to this flavor-packed treat. And the texture…don’t even GET me started on the texture. They are somehow chewy, gooey and pillowy at the same time…a Christmas miracle!
Now do yourself a favor and get to baking!
- 1½ cups plus 1 tablespoon all-purpose flour
- 1¼ teaspoons ground ginger
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground cloves
- ¼ teaspoon nutmeg
- 1 tablespoon unsweetened Dutch-process cocoa powder
- 1 stick unsalted butter, softened
- 1 tablespoon freshly grated peeled ginger
- ½ cup packed dark brown sugar
- ½ cup molasses
- 1 teaspoon baking soda
- 1½ teaspoons boiling water
- 1½ cups semi-sweet chocolate chips
- ¼ cup granulated sugar
- Line two baking sheets with parchment paper.
- In a medium bowl, mix together the flour, ground ginger, cinnamon, cloves, nutmeg, and cocoa. With a hand or stand mixer, beat the butter and fresh ginger on medium speed until light and fluffy, about 4 minutes. Add brown sugar and molasses and beat until well combined.
- In a small bowl, dissolve the baking soda in boiling water. Add half of the flour mixture to the butter mixture then beat in baking soda mixture. Beat in the remaining flour mixture. Mix in the chocolate until just combined. Cover with plastic and refrigerate until firm, at least 2 hours or overnight.
- Preheat the oven to 325°F. Scoop the dough into 1½-tablespoon balls and place on prepared baking sheets. Chill for 20 minutes. Roll each ball in the granulated sugar.
- Bake until surfaces just begin to crack, 10 to 12 minutes. Let cool 5 minutes.
- Transfer to a wire rack and cool completely. Cookies are best the day they are made, but can be stored in airtight containers at room temperature up to 5 days.