Chocolate Gingersnaps Recipes

CHOCOLATE GINGERSNAPS

Chocolate Gingersnaps image

This is a recipe combining two of my favorite cookies! Great around the holidays, especially when paired with a glass of milk!

Provided by [email protected]

Categories Desserts Cookies Gingerbread Cookie Recipes

Time 35m

Yield 18

Number Of Ingredients 12

Ingredients

½ cup butter, melted
½ cup packed light brown sugar
⅓ cup molasses
1 tablespoon water
1 ½ cups all-purpose flour
4 teaspoons baking cocoa
1 teaspoon baking soda
1 teaspoon ground cinnamon
¾ teaspoon ground ginger
¼ teaspoon ground nutmeg
1 ¼ cups milk chocolate chips, divided
⅛ cup white sugar

Steps:

Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
Combine butter and brown sugar in a large bowl; beat together until fluffy. Beat in molasses and water.
Combine flour, cocoa, baking soda, cinnamon, ginger, and nutmeg in a separate bowl. Slowly mix into the creamed butter mixture until smooth.
Place 1 cup chocolate chips in a microwave-safe bowl. Melt in the microwave in 15-second intervals, stirring after each interval, 1 to 3 minutes. Add to the dough and mix well.
Shape dough into 1-inch balls and roll in white sugar. Insert 1 chocolate chip into the center of each ball of dough. Make sure you can still see a bit of the chocolate chip sticking out, but not too much. Arrange on baking sheets.
Bake in the preheated oven until tops begin to crack, 10 to 12 minutes. Cool on the baking sheets for 3 minutes before moving to wire racks to finish cooling.

Nutrition Facts : Calories 193.3 calories, Carbohydrate 27.3 g, Cholesterol 17.4 mg, Fat 9.2 g, Fiber 0.5 g, Protein 2 g, SaturatedFat 5.6 g, Sodium 130 mg, Sugar 17 g

CHOCOLATE GINGERSNAPS

Chocolate Gingersnaps image

When my daughter, Jennifer, was 15 years old, she created this recipe as a way to combine two of her favorite flavors. They're perfect with a glass of milk. -Paula Zsiray, Logan, Utah

Provided by Taste of Home

Categories Desserts

Time 55m

Yield about 3-1/2 dozen.

Number Of Ingredients 14

Ingredients

1/2 cup butter, softened
1/2 cup packed light brown sugar
1/4 cup molasses
1 tablespoon water
2 teaspoons minced fresh gingerroot
1-1/2 cups all-purpose flour
1 tablespoon baking cocoa
1-1/4 teaspoons ground ginger
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
7 ounces semisweet chocolate, finely chopped
1/4 cup coarse sugar

Steps:

In a large bowl, cream butter and brown sugar until light and fluffy, 5-7 minutes. Beat in the molasses, water and gingerroot. Combine the flour, cocoa, ginger, baking soda, cinnamon, nutmeg and cloves; gradually add to creamed mixture and mix well. Stir in chocolate. Cover and refrigerate until easy to handle, about 2 hours., Shape dough into 1-in. balls; roll in sugar. Place 2 in. apart on greased baking sheets. , Bake at 350° until tops begin to crack, 10-12 minutes. Cool for 2 minutes before removing to wire racks.

Nutrition Facts : Calories 80 calories, Fat 4g fat (2g saturated fat), Cholesterol 6mg cholesterol, Sodium 47mg sodium, Carbohydrate 9g carbohydrate (6g sugars, Fiber 0 fiber), Protein 1g protein.

CHOCOLATE COVERED GINGERSNAPS

Chocolate Covered Gingersnaps image

A variation on the famous chocolate mint cookies. Quick and easy to make and easy clean up! A freezing tray to rest the dipped cookies will keep the bottoms neat-looking.

Provided by Ricki

Categories Desserts Cookies Gingersnap Recipes

Time 50m

Yield 48

Number Of Ingredients 2

Ingredients

1 pound chocolate almond bark
2 (16 ounce) packages gingersnap cookies

Steps:

Place a baking sheet in the refrigerator to chill.
Melt chocolate in a microwave-safe glass or ceramic bowl in 30-second intervals, stirring after each melting, for 1 to 3 minutes. Dip cookies in the melted chocolate and place on the chilled baking sheet. Return baking sheet to refrigerator until chocolate is set, at least 30 seconds.

Nutrition Facts : Calories 129.9 calories, Carbohydrate 17.9 g, Fat 6.9 g, Fiber 0.5 g, Protein 1.5 g, SaturatedFat 2.9 g, Sodium 69.2 mg, Sugar 6.8 g

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