Gingersnaps, whether you’re talking about the crisp cookies or the chewy variety, are a classic holiday cookie. Sweet, spicy and oh-so-flavorful, they’re a great addition to a holiday plate and go well with a cup of tea when the weather gets cold. The only thing they’re missing is some chocolate, so there are some chocoholics that pass up the gingersnaps and opt for ordinary chocolate chip cookies even around the holidays. This is an easy fix, though, so I made up some Chocolate Gingersnap Cookies to add to my holiday cookie rotation this year.
The cookies have cocoa powder in the dough and some chopped up chocolate chunks mixed in with the candied ginger that studs these cookies. This means that they really have a well balanced chocolate flavor to them. Fortunately, they are also just spicy enough that the gingersnap spices have no problem shining through in the finished cookie. The candied ginger actually goes a long way here, since every bite is gets a little extra kick of ginger flavor to it.
These have a chewy, moist center and a nice crisp exterior to them. They’re good warm from the oven, when the chocolate is still soft, and they will keep well for about two days. I like to use coarse sugar for rolling because it makes the “crust” just a little bit crunchier, but if you don’t have any regular sugar will work just as well.
Chocolate Gingersnap Cookies
2 cups all purpose flour
1/4 cup cocoa powder
1 1/2 tsp baking soda
1/4 tsp salt
1 tsp ground ginger
1/2 tsp cinnamon
1/4 tsp ground cloves
1/4 tsp ground black pepper
1/2 cup butter, at room temperature
1 cup sugar
1 large egg
1/4 cup molasses
2 tsp balsamic vinegar
1 tsp pure vanilla extract
1/3 cup semisweet chocolate, coarsely chopped (or mini chips)
1/3 cup crystallized ginger, finely chopped
1/3 cup coarse sugar (or additional granulated sugar), for rolling
Preheat oven to 375F. Line a baking sheet with parchment paper.
In a medium bowl, sift together flour, cocoa powder, baking soda, salt and all spices.
In a large bowl, cream together butter and sugar until light. Beat in egg, followed by molasses, balsamic vinegar and vanilla. Either by hand or with the mixer on low speed, gradually stir in all of the flour mixture, mixing only until no streaks of flour remain. Stir in crystallized ginger and chocolate chunks.
Form dough into 1 inch balls, roll in coarse sugar and place on baking sheet. Press cookies gently to flatten slightly and bake for 10-12 minutes, until browned around the edges.
Makes about 3 dozen.