Chewy Chocolate Gingersnap Cookies Recipe
Prep Time:
45 minutes
Cook Time:
13 minutes
Servings:
24 Cookies
Ingredients
  • 2 cups all-purpose flour
  • ¼ cup unsweetened cocoa powder
  • ¼ teaspoon salt
  • ½ teaspoon ground cinnamon
  • ½ teaspoon allspice
  • 1 teaspoon ground ginger
  • ½ teaspoon cream of tartar
  • ½ cup unsalted butter, room temperature
  • ¾ cup brown sugar
  • 1 cup granulated sugar, divided
  • 1 egg
  • ½ cup molasses
Directions
  1. In a large bowl whisk together the flour, cocoa powder, salt, cinnamon, allspice, ginger, and cream of tartar until combined. Set aside.
  2. Add the butter, brown sugar, ½ cup granulated sugar, egg, and molasses to a separate large bowl.
  3. Use a stand mixer or electric mixer to beat the wet ingredients together until smooth.
  4. Add the dry ingredients into the bowl with the wet ingredients and beat until just combined.
  5. Add the remaining ½ cup granulated sugar to a small bowl. Roll 2 tablespoon-sized balls of cookie dough in the granulated sugar.
  6. After rolling each ball in sugar, place on parchment paper-lined baking sheets. Refrigerate the cookie dough for at least 30 minutes.
  7. Preheat the oven to 350 F.
  8. Bake the cookies in the preheated oven for 13-15 minutes, until set and the tops start to crack.
  9. Let cool slightly, then serve warm.