Chewy Chocolate Gingersnap Cookies

Serving 24 people

157 min


  • baking soda 1 teaspoon baking soda
  • dark brown sugar 1/2 cup dark-brown sugar, packed
  • dutch process cocoa powder 1 tablespoon unsweetened Dutch-process cocoa powder
  • flour 1 1/2 cups plus 1 tablespoon all-purpose flour
  • granulated sugar 1/2 cup granulated sugar
  • ground cinnamon 3/4 teaspoon ground cinnamon
  • ground cloves 1/4 teaspoon ground cloves
  • ground ginger 1 teaspoons ground ginger
  • ground nutmeg 1/4 teaspoon ground nutmeg
  • semisweet chocolate 7 ounces best-quality semisweet chocolate
  • unsalted butter 1/2 cup (1 stick) unsalted butter
  • unsulfured molasses 1/2 cup unsulfured molasses
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How to make it

  1. Line two baking sheets with parchment. Chop chocolate into 1/4-inch chunks; set aside. In a medium bowl, sift together flour, ground ginger, cinnamon, cloves, nutmeg, and cocoa.In the bowl of an electric mixer, fitted with the paddle attachment, beat butter until whitened, about 4 minutes.
  2. Add brown sugar; beat until combined.
  3. Add molasses; beat until combined.In a small bowl, dissolve baking soda in 1 1/2 teaspoons boiling water. Beat half of flour mixture into butter mixture. Beat in baking-soda mixture, then remaining half of flour mixture.
  4. Mix in chocolate; turn out onto a piece of plastic wrap. Pat dough out to about 1 inch thick; seal with wrap; refrigerate until firm, 2 hours or more.
  5. Heat oven to 325 degrees.
  6. Roll dough into 1 1/2
  7. inch balls; place 2 inches apart on baking sheets. Refrigerate 20 minutes.
  8. Roll in granulated sugar.
  9. Bake until the surfaces crack slightly, 10 to 12 minutes.
  10. Let cool 5 minutes; transfer to a wire rack to cool completely.