Chocolate Gingersnap Cookies

• Vegetarian

• Produce

  • 1/2 tsp Ginger, ground

• Condiments

  • 3 tbsp Molasses

• Baking & Spices

  • 3/4 cup All-purpose flour
  • 1/2 tsp Baking soda
  • 1/4 cup Brown sugar, packed
  • 1/2 cup Chocolate chips, semisweet
  • 1/4 tsp Cinnamon, ground
  • 1/8 tsp Cloves, ground
  • 2 tsp Cocoa powder, unsweetened
  • 1 tbsp Granulated sugar
  • 1/8 tsp Nutmeg, ground
  • 1/4 tsp Salt

• Dairy

  • 1/4 cup Butter, unsalted

Found on chocolatemoosey.com

Ingredients

• 3/4 cup all-purpose flour
• 2 teaspoons unsweetened cocoa powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1/8 teaspoon ground nutmeg
• 1/8 teaspoon ground cloves
• 1/4 cup (2 ounces or 4 tablespoons) unsalted butter, softened
• 1/4 cup packed brown sugar
• 3 tablespoons molasses
• 1/2 cup semisweet chocolate chips
• 1 tablespoon granulated sugar

Directions

• In a large bowl, whisk together the flour, cocoa powder, baking soda, ginger, cinnamon, salt, nutmeg, and cloves.
• In another large bowl, beat together the butter and brown sugar until smooth and creamy, about 2-3 minutes. Beat in the molasses. Gradually beat in the flour mixture then add the chocolate chips. Cover and refrigerate for at least 1 hour.
• Preheat oven to 350F. Line a baking sheet with parchment paper.
• Add the granulated sugar to a bowl. Using a #40 cookie scoop or by hand, roll the dough into 1 1/2-inch balls, roll in the sugar until coated, then place on the baking sheet about 2 inches apart.
• Bake for 10-12 minutes or until tops begin to crack. Cool 5 minutes before transferring to wire rack to finish cooling.