Chocolate Chunk Gingersnaps

Chocolate Chunk Gingersnaps
Levi Brown
Chunks of chocolate in every bite give the cookies a decadent twist.

Get the recipe
.
Makes 40 cookies
25
minutes
60
minutes

Ingredients

4
cups
all-purpose flour, spooned and leveled
2
teaspoons
baking soda
2
teaspoons
ground cinnamon
1
teaspoon
kosher salt
1
teaspoon
ground nutmeg
1
teaspoon
ground ginger
1/2
teaspoon
ground cloves
1
cup
(2 sticks) unsalted butter, at room temperature
2
cups
packed light brown sugar
2
large eggs
1/2
cup
molasses
1/4
cup
canola oil
6
ounces
semisweet chocolate, chopped
1/2
cup
granulated or coarse decorating sugar

Directions

  1. Heat oven to 350° F. In a large bowl, whisk together the flour, baking soda, cinnamon, salt, nutmeg, ginger, and cloves; set aside.
  2. Using an electric mixer, beat the butter and brown sugar on medium-high until light and fluffy, 2 to 3 minutes. Beat in the eggs, then the molasses and oil.
  3. Reduce mixer speed to low and gradually add the flour mixture, mixing until just combined (do not overmix). Fold in the chocolate.
  4. Place the granulated sugar on a plate. Shape the dough into balls (about 2 tablespoons each) and, a few at a time, roll in the sugar to coat. Place 3 inches apart on baking sheets.
  5. Bake, rotating the baking sheets halfway through, until the edges are firm but the centers are still slightly soft, 16 to 18 minutes. Let cool slightly on the baking sheets, then transfer to a wire rack to cool completely.

 

Dawn Perry
November 2011

Nutritional Information

  • Per Serving
  • Calories 187
  • Fat 8 g
  • Sat Fat 4 g
  • Cholesterol 23 mg
  • Sodium 121 mg
  • Protein 2 g
  • Carbohydrate 29 g
  • Sugar 18 g
  • Fiber 0 g
  • Iron 1 mg
  • Calcium 24 mg
What does this mean? See Nutrition 101.