CHEWY CHOCOLATE CHUNK GINGERSNAP COOKIES

NEXT LEVEL GINGER SNAP COOKIES

What are the holidays without cookies? You know it. I know it. Santa definitely knows it. It goes well beyond that. It's about tasting the season. In this case, it's the aromatic flavors of ginger, clove, cinnamon and lots and lots of chocolate. It's about enjoying the holidays with friends, eating amazing sweets and having fun in the warmth when it's so cold outside. I made these specific cookies for my friends at FreshDirect for their 12 Days Of Cookies holiday party that they partnered with Hershey's for. My, what a yummy event! Make these to know what it tasted like there!

CHEWY TIP: I highly recommend pulling your cookies out of the oven while they are a little under cooked. This will keep them from getting crunchy. After that, store them in an air tight container to preserve that chewiness as long as possible. 

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CHEWY CHOCOLATE CHUNK GINGERSNAP COOKIES

Yield: 8 - 10 Cookies

Author: Michelle Williams

Prep time: 15 MinCook time: 8 MinInactive time: 5 MinTotal time: 28 Min

Ingredients

• All Purpose Flour (2 Cups)
• Baking Soda (2 Tsp)
• Ground Cinnamon (1 Tsp)
• Ground Ginger (1 Tsp)
• Ground Cloves (1/2 Tsp)
• Salt (1/2 Tsp)
• Unsalted Butter (8 Tbsp, Aka 1 Stick, Melted)
• Egg (1)
• White Sugar (1/4 Cup)
• Dark Brown Sugar (1/3 Cup, Packed)
• Molasses (1/4 Cup)
• Cadbury Dark Chocolate (3.5 Oz Bar, Cut Each Square Into 4 Smaller Squares)
• White Chocolate Chips (1/2 Cup)
• Light Brown Sugar

KITCHEN ITEMS

• Large Mixing Bowl
• Medium Mixing Bowl
• Whisk
• Baking Sheet
• Silpat Mat (Or Parchment Paper)
• Rubber Spatula
• 1 Tbsp Measuring Spoon
• Pinch Bowl
• Cooling Rack
• Metal Spatula
• Tupperware Container With Lid (Optional)

Instructions

MAKE YOUR COOKIES (AND SOME EXTRA FOR SANTA)

1. Preheat your oven to 375°.
2. In your large mixing bowl, whisk together your flour, baking soda, cinnamon, ginger, cloves, and salt.
3. In your medium mixing bowl, whisk together your melted butter, egg, white sugar, dark brown sugar and molasses.
4. Using your rubber spatula, fold your wet mixture into your dry mixture until they're evenly combined.
5. Add your dark chocolate chunks and white chocolate chips and continue to fold it all together until your chocolate is evenly dispersed through your cookie dough.
6. Pour your light brown sugar into your pinch bowl.
7. Using your tbsp sized measuring spoon, scoop 3 leveled tbsps of your cookie dough into your hands, roll it into a ball.
8. Put your cookie dough ball in your pinch bowl of light brown sugar and roll it around until it's fully coated.
9. Line your baking sheet with your silpat and place your cookie dough balls on it making sure to place them roughly 2 inches apart.
10. Bake for 8 minutes (they should be slightly under-baked when you take them out of the oven. This is how your cookies will remain chewy)
11. Use your metal spatula to transfer your cookies to your cooling rack.
12. Store in an airtight container to keep them as chewy as possible.

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