Chocolate Gingersnaps

Fair warning: If you make these for the holiday cookie exchange, everyone will ask you to make them for years to come. Chocolate gingersnaps walk the tightrope between a spice cookie and a chocolate chip cookie, landing squarely in that sweet spot where warm ginger heat meets deep cocoa richness. The dough comes together with fresh ginger and molasses, which gives these cookies their signature dark color and complex, slightly bitter edge. Roll the balls in coarse sugar before baking and you’ll get a sparkly, crunchy shell that shatters under your teeth before giving way to a chewy center studded with melted chocolate.

What sets these apart from standard gingersnaps is the way the chocolate plays against all those warming spices—cinnamon, nutmeg, cloves, and both fresh and ground ginger. The chocolate doesn’t dominate; instead, it adds pockets of silky sweetness that temper the ginger’s bite. As the cookies bake, the tops crack open in dramatic fissures, revealing dark, fudgy cookies underneath that sparkling sugar crust. They’re substantial enough to dunk in coffee without immediately dissolving but tender enough that you’ll want to eat three in one sitting.

Ingredients for Chocolate Gingersnaps

• Butter: Softened butter creates a tender, rich cookie while providing the fat needed to cream with sugar, incorporating air for a lighter texture.
• Light brown sugar: The molasses in brown sugar adds moisture and a deep, caramel-like sweetness that complements the spices beautifully.
• Molasses: This thick, dark syrup is essential for authentic gingersnap flavor, contributing both sweetness and a slightly bitter, complex taste. Use light or dark molasses for these cookies.
• Water: A small amount of water helps bring the dough together and ensures the right consistency for shaping.
• Fresh gingerroot: Minced fresh ginger delivers bright, zesty heat and aromatic flavor that’s more vibrant than ground ginger alone.
• All-purpose flour: Flour provides the structure that holds these cookies together while keeping them tender rather than tough.
• Baking cocoa: Cocoa powder adds subtle chocolate flavor and deepens the color without overwhelming the spice notes. Without an acidic ingredient (think buttermilk or sour cream), use a natural cocoa powder like Hershey’s.
• Spices: The blend of ground ginger, cinnamon, nutmeg and cloves creates the signature warmth of a gingersnap. Ground ginger reinforces the fresh ginger with earthy heat; cinnamon contributes sweet warmth; nutmeg adds a slightly sweet, nutty complexity; and cloves provide an intense, aromatic punch that ties all the flavors together.
• Baking soda: This leavener helps the cookies spread and develop their characteristic crackled tops.
• Semisweet chocolate: Finely chopped chocolate adds pockets of melty richness throughout each cookie, making these gingersnaps extra-indulgent.
• Coarse sugar: Rolling the dough balls in coarse sugar before baking creates a sparkly, crunchy exterior that contrasts beautifully with the chewy interior.

Directions

Step 1: Make the dough

In a large bowl, cream the butter and brown sugar until light and fluffy, five to seven minutes. Beat in the molasses, water and gingerroot. In another bowl, combine the flour, cocoa, ginger, baking soda, cinnamon, nutmeg and cloves. Gradually add the dry ingredients to the creamed mixture and mix well. Stir in the chocolate. Cover and refrigerate until easy to handle, about two hours.

Editor’s Tip: Since it’s such a sticky dough, it’s essential to chill the dough until it becomes easier to handle.

Step 2: Shape the cookies

Preheat the oven to 350°F. Shape the dough into 1-inch balls and roll in the coarse sugar. Place the balls 2 inches apart on greased baking sheets.

Step 3: Bake the cookies

Bake the cookies until the tops begin to crack, 10 to 12 minutes. Cool for two minutes before removing to wire racks.

Chocolate Gingersnap Variations

• Add orange zest: Stir in 1 tablespoon of finely grated orange zest along with the fresh ginger for a bright citrus note that complements both the chocolate and the spices.
• Make them sandwich cookies: Once cooled, spread a thin layer of cream cheese frosting or white chocolate ganache between two cookies for an elegant twist on a classic treat.
• Coat them in chocolate: After the cookies have cooled completely, dip half of each cookie in melted chocolate and let them set on parchment for an extra-decadent finish.
• Create ice cream sandwiches: Press a scoop of vanilla ice cream between two cookies and roll the edges in mini chocolate chips for a showstopping dessert.

How to Store Chocolate Gingersnaps

Store your chocolate gingersnaps in an airtight container at room temperature to keep them fresh and to maintain their signature chewy texture. Layer the cookies between sheets of parchment to prevent them from sticking together, especially while the chocolate chips are still soft. Make sure the container seals tightly to keep moisture out—moisture can make the cookies lose their delightful crackled tops and sparkly sugar coating.

How long do chocolate gingersnaps last?

Chocolate gingersnaps will stay fresh at room temperature for two weeks when stored in an airtight container. For the best flavor and texture, enjoy these cookies within the first week of baking.

Can you freeze chocolate gingersnaps?

Yes, you can freeze chocolate gingersnap cookies for 8 to 12 months. Let the cookies cool completely, then arrange them in a single layer on a baking sheet and freeze until solid before transferring them to a freezer-safe container or zip-top bag with layers of parchment between them. Thaw frozen cookies at room temperature for about 30 minutes before serving and they’ll taste just as delicious as the day you baked them.

Chocolate Gingersnap Tips

Why didn’t my gingersnaps crackle on top?

If your gingersnaps didn’t develop those beautiful cracks on top, you may not have chilled the dough long enough before baking. Another culprit could be overmixing the dough after adding the flour, which can develop too much gluten and prevent the cookies from spreading and cracking properly. Finally, make sure your oven temperature is accurate—if it’s too low, the cookies will spread slowly and bake through before they have a chance to crack.