Chocolate Gingersnap Cookies

Chocolate Gingersnap Cookies

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

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.

25 comments

  1. These look absolutely awesome..the combination of ginger/spices with chocolate…YUM

  2. These look great! Recently I’ve been looking for a variation of gingersnaps, and this might be the one!

  3. Wow! Those look perfectly delicious!!

  4. Wow! That looks delicious. Thanks for sharing how to make them.

  5. You are very right about the chocolate thing – I’ve NEVER made gingersnaps b/c I want some chocolate! I think I’ll definitely be trying these this holiday season:) Thanks!

  6. Oh snap (haha, get it? oh snap? gingersnap? okay. yeah. nevermind), those look AWESOME. I so want to try one. I love, love, LOVE gingersnaps… I just need to get some molasses and i’ll be set to make these pretty little things.

  7. MMMM. I have to try these!! Your cookbook is at the top of my Christmas list this year. I LOVE your recipes.

  8. Just curious… what does the balsamic vinegar do for the cookies?

  9. for me, the texture of gingersnaps is what makes or breaks them – these look excellent, perfectly chewy in the middle. thanks!

  10. Not particularly a fan of ginger or cinnamon. But those cookies look yummy anyway.

  11. I made the chocolate gingersnap cookies on 12/5/09. Absolutely delicious. Crispy outside, soft inside. Lots of flavors and surprisingly they don’t bump into each other. This will be one I serve on Christmas Eve. Thank you, it’s already a hit.

  12. Made these over the weekend (12-4-09), absolutely amazing! I plan to make another batch with bigger chocolate chips in them as an experiment (a seasonal chocolate chocolate chip cookie)!

  13. I ran right in the kitchen and whipped up a batch of these cookies! Yum! They taste as wonderful as they smell! I’m not telling my family about balsamic vinegar or the pepper. I hope you don’t mind if I post these on my blog, I’ll link back to your post.

  14. I just pulled the last of these out of the oven. They are fabulous, Nicole! I don’t know if I’ll ever be able to have plain ol’ ginger cookies again. I can’t find candied ginger in our town, so I had to leave that out. LOVE the chocolate!

  15. Just saw these on Katrina’s blog, I am definitely trying them! :)

  16. I made the chocolate gingersnap cookies on 12/5/09. Absolutely delicious. Crispy outside, soft inside. Lots of flavors and surprisingly they don’t bump into each other. This will be one I serve on Christmas Eve. Thank you, it’s already a hit.

  17. I have always admired your point of view mate. I am really glad to be a part of your blog.

  18. Hi. I think I had these cookies before…but they were ‘chubbyer’ than mine turned out. I wonder why.
    The picture looks as if they are sort of high. Mine were
    flat like chocolate chip cookies…any idea why that would
    be?

  19. just made these tonight. a keeper, well-balanced and enjoyed by everyone who tasted ‘em!

  20. I posted this comment over on the Jen’s Favourite Cookies blog, but since the recipe is yours, I figured I should give you the praise as well :) I just made these cookies, and they are delicious! I love chocolate & ginger, and I was so intrigued by the addition of balsamic vinegar and black pepper that I just had to try these. Despite being pooped after having prepped for the holidays, I’m so glad I made these tonight. I know my family will love them tomorrow and on Christmas!

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