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Home » Gingersnaps and Spice Cookies

Chocolate Chip Gingersnaps

Last updated on August 4, 2021 By Anna 4 Comments This post may contain affiliate links.

I was craving ginger but needed a little chocolate fix. We didn't have a lot of ingredients on hand, so I decided to make a quick batch of gingersnaps with a twist -- chocolate chips. It's not a groundbreaking twist, to be sure, Chocolate Chip Gingersnaps do indeed solve two cravings at once.

chocolate chip gingersnaps

To start, I used a recipe with shortening so that I could get the full crispy/crunchines one would expect from a gingersnap. Gingersnaps have so much flavor, I never miss the butter. As for the chocolate chips, I played around with the amount and found that the cookies with fewer chocolate chips were better. When too many chocolate chips were crammed into one ginger cookie, they sort of cancelled each other out.

These were a hit with the ginger lovers in this family, which is pretty much all of us. We ate a bunch, but I still have a quite a few left and am anxious to see what their shelf life is. I also think they’d be good with a little candied ginger.

Chocolate Chip Gingersnaps

2 cups all purpose or white whole grain flour (9 oz)
2 teaspoons baking soda
1 teaspoon cinnamon
1 teaspoon ground ginger
¼ teaspoon salt
¾ cup shortening (144 grams)
1 cup granulated sugar (192 grams)
½ teaspoon vanilla
¼ cup mild molasses
1 large egg
½ cup chocolate chips

Preheat oven to 375 degrees F.

Mix together the flour, baking soda, cinnamon, ginger and salt; set aside.

Beat the shortening and sugar together with an electric mixer. When creamy, beat in the vanilla, molasses and egg, scraping sides of bowl well.

By hand, stir in the flour mixture, followed by the chocolate chips. Shape dough into balls about ¾ inch and dip tops in sparkly sugar.

Set cookies on an ungreased, preferably uninsulated cookie sheet and bake for 10-12 minutes. Mine were perfect at 11 minutes. Let cookie sit on sheet for not more than a minute, then remove to rack to cool and crisp.

Makes about 2 ½ dozen

More Gingersnaps and Spice Cookies

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    Joe Froggers
  • Three-Ginger Cookies
    Three-Ginger Cookies From The Silver Palate
  • Gingerbread Man Dough
    Sturdy Gingerbread People Cookies
  • Ginger Cookies
    Scotch Cookies

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  1. cal orey

    September 01, 2009 at 10:46 am

    Ah, you found the perfect combo, too. Isn't it wonderful? My gingerbread infused with dark orange pieces was awesome. How do I know? When I cut the ginger-chocolate dessert (topped with walnuts) into pieces and popped 'em into the freezer--they didn't stay there. Your recipe sounds super. Yes, marry ginger and chocolate. Perfetto!
    http://www.calorey.blogspot.com

  2. Katrina

    August 31, 2009 at 4:10 pm

    Ginger cookies seem to be the way to go these days. I think it's wishful thinking about fall coming and summer leaving! I made gingerbread man cookies the other day and posted them. And I've seen/heard of 2-3-4 others making ginger cookies.
    Your cookies look really good!

  3. Kitty

    August 31, 2009 at 3:40 pm

    I was going to take a nap, but now I've got to go make these babies!

  4. Joe

    August 31, 2009 at 1:47 pm

    Nice combo, isn't it? We make a Milk Chocolate Gingersnap that is tasty and pretty similar ingredient-wise.

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