Chocolate Triple Ginger Snap Cookies

Ginger and chocolate combine in Chocolate Triple Ginger Snap Cookies  for a must make holiday treat!

Welcome to the 3rd Annual Christmas Cookie Recipe Swap here on WLOW!  This is my second recipe for today, and I hope you ll love it as much as we did.  If you missed the other cookie I’m sharing, you can find it HERE.  And don’t forget to check out all the other cookie recipes being shared today.  We’ve got 44 of them at the bottom of this post for all your Christmas cookie needs!

This recipe is from my dear dear friend Deb of Cooking on the Front Burner.  Deb and I met years a go during a Foodie Pen Pals swap, we hit it off, and have been friends ever since.  Deb has been a contributor for WLOW for over a year, and she reminds me of my mom in the best possible way.  I totally stalk pictures of Deb’s granddaughter on Faceboook too.  She’s so stinking cute.  With recipes like Deb’s Butternut Squash Ravioli, Apple Cider Martini, Lime Shortbread Cookies, and Peach & Brie Grilled Flatbread if you are not reading and cooking from her site, you are missing the boat kids!

Now, I love ginger.  It’s great!  Gingerbread is like my go to thing once September hits, even if it’s 95+ outside.   I love how Deb put ginger into these cookies in practically every way possible and then made it a chocolate lover’s dream!  My boys were all over these cookies.  They came out so great I even packed some in a goodie package I made for our neighbors.  Happy baking!

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Chocolate Triple Ginger Snap Cookies

Ginger and chocolate combine in Chocolate Triple Ginger Snap Cookies for a must make holiday treat!

Course Dessert

Prep Time 20 minutes

Cook Time 12 minutes

Total Time 32 minutes

Author Deb | Cooking on the Front Burner

Ingredients

• 1 1/2 cups all-purpose flour
• 2 tablespoons unsweetened cocoa powder
• 1 1/2 teaspoons ground ginger
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground nutmeg
• 1/2 cup unsalted butter room temperature
• 1/2 cup lightly packed brown sugar
• 1 teaspoon fresh ginger peeled and grated
• 1/3 cup molasses
• 1 teaspoon baking soda
• 2 tablespoons very hot water
• 6 ounces milk chocolate chips
• 1/4 cup diced crystallized ginger
• Sugar for dusting

Instructions

1. In a medium mixing bowl combine flour, unsweetened cocoa, ground ginger, cinnamon, cloves, and nutmeg. Set aside.
2. Ina large bowl, beat together butter, brown sugar, and fresh ginger until fluffy, about 1 minute. Add molasses, and mix until completely incorporated, scraping sides of bowl as needed.
3. Add flour mixture to butter mixture in two additions, mixing until just combined after each addition.
4. Fold in chocolate chips and crystallized ginger by hand.
5. Refrigerate cookie dough for at least one hour, to overnight.
6. Preheat oven to 350 degrees F. Line a baking sheet with a Sil-Pat or parchment paper.
7. Place about 1/3 cup sugar in a small bowl.
8. Scoop dough by the heaping tablespoon full (or use a small cookie scoop) and then roll each scoop into a ball with your hands. Roll each dough ball in sugar until completely coated. Place on prepared baking sheet about 1 1/2-inches apart.
9. Bake for 10 to 12 minutes, or until cookies are cracked on top and firm around the edges. {My cookies looked like a ball until the last 2 to 3 minutes of baking, don't worry if yours do the same.}
10. Remove from oven and allow to cool on pan for 5 minutes. Then transfer to a wire rack to cool completely.

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