Chocolate Gingersnaps

Recipe View Preheat oven to 350°F (175°C). Line 2 baking sheets with parchment paper. (5 minutes)

Recipe View In a large bowl, combine the melted butter and brown sugar. Beat with an electric mixer until light and fluffy. (3 minutes)

Recipe View Beat in the molasses and water until well combined. (2 minutes)

Recipe View In a separate bowl, whisk together the flour, cocoa powder, baking soda, cinnamon, ginger, and nutmeg. (2 minutes)

Recipe View Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix. (5 minutes)

Recipe View Place 1 cup of chocolate chips in a microwave-safe bowl. Melt in 15-second intervals, stirring after each interval, until smooth. (1-3 minutes)

Recipe View Add the melted chocolate to the dough and mix until evenly incorporated. (2 minutes)

Recipe View Shape the dough into 1-inch balls. (10 minutes)

Recipe View Roll each ball in granulated sugar to coat. (5 minutes)

Recipe View Place the sugared dough balls onto the prepared baking sheets. Gently press one chocolate chip into the center of each cookie, leaving a small portion exposed. (5 minutes)

Recipe View Bake in the preheated oven for 10-12 minutes, or until the tops of the cookies begin to crack and the edges are set. (12 minutes)

Recipe View Let the cookies cool on the baking sheets for 3 minutes before transferring them to wire racks to cool completely. (3 minutes)