Saturday in the Kitchen: Dark Chocolate Gingersnaps


It’s been a while since I’ve shared a recipe, and this longtime favorite of mine is so good, so addictive, so damn delicious that I thought I should spread the love. I’ve got a real issue with most storebought and even bakery cookies as I think people just automatically pour wayyyy too much sugar into them, and so I rarely buy cookies as I think mine are better. You can TASTE the other ingredients, not just the filmy gritty aftertaste of white sugar. That’s what I go for, and that’s why I end up having to send my husband to work with the majority so they’ll gobble them up, as one taste equals six in a row with a glass of (almond) milk. Yes we’ve converted to oat milk for baking but for drinking the occasional glass I splurge on almond.ย  As for cookies? I’m a gingersnap fiend as it is – the chewy kind, not the hard ‘snap’ kind…so if you want it ‘snappy’, just bake it a wee bit longer OK? I like to include tidbits about where I get the ingredients or other things, but otherwise I’m not one of those bloggers who writes a sixteen page essay before finally showing the damn recipe. So here ya go…

Dark Chocolate Gingersnaps

  • 3/4 cup organic unsalted butter, softened
  • 2 cups pastry flour (or sub all-purpose, which will make it a bit flatter)
  • 1/2 cup organic cocoa (bulk aisle!)
  • 1 1/2 Tbsp dried ginger (bulk aisle!)
  • 2 tsp baking soda (bulk aisle!)
  • 1 1/2 tsp cinnamon (bulk aisle!)
  • 1/2 tsp sea salt (bulk aisle!)
  • 2/3 – 3/4 cup organic brown sugar (bulk aisle!)
  • 1/4 cup organic molasses (avoid plastic – get it in the truly recyclable glass jar!)
  • 1 egg (our ducks contribute to my baking, yo)
  • 1 tsp organic vanilla (or homemade w/ vodka + vanilla beans to last all year!)
  • 8 oz *good* bittersweet chocolate, chopped (or sub organic dark chocolate chips)
  • 1/2 cup organic powdered sugar

Preheat oven to 350 and line two baking sheets with parchment paper.

In medium bowl, combine flour throuhgh salt. In large bowl, beat brown sugar and butter with mixer til light and fluffy, about 3 minutes. Add molasses, egg and vanilla, then beat to combine. Mix in dry ingredients, then stir in chocolate til well combined.

Form into 1″ balls, roll in powdered sugar, and place on baking sheets. Bake 5-7 minutes, then turn pan around and bake 5-7 more minutes.

Remove from oven and let cool on rack slightly before eating. If they still look a bit soft, leave them on the cookie sheet for a bit as they will keep cooking a bit longer. But trust me, if you like them chewy don’t let it go too long or they will get crispy!

Drink with your favorite dairy or non-dairy equivalent ๐Ÿ™‚


6 thoughts on “Saturday in the Kitchen: Dark Chocolate Gingersnaps

  1. Iโ€™m always fascinated by recipes across the atlantic (my cousin in NJ and I swap recipes often). Her cauliflower casserole turned out to be what we call cauliflower cheese โ€“ which made us both laugh โ€“ but I find Iโ€™m also fascinated/delighted by the ingredients on offer from both the States and the UK. Having visited NJ and perused the shops there, I was delighted at all the different vegetables and spices on offer and ended up making an inpromptu Indian curry from scratch whilst we spent a few days in my cousins NY house out in the boonies!

    Iโ€™m following a low carb (sugar free) lifestyle and have been for many months now, so I wonder how your brownies would taste using ground almonds and a natural sweetener that wonโ€™t spike blood sugar too dramatically. My husband would LOVE your brownies just as they are by the way, but he too is being much more considerate in his intake of sugar/carbs.

    Organic ingredients are absolutely the best, even though more expensive and yes to buying things in bottles โ€“ I get SO fed up of going to buy things like onions and mushrooms and being expected to put them in plastic bags to weigh them โ€“ I leave them loose and just attach the sticker onto my shopping bag to be scanned.

    I hope you enjoyed eating these little bundles of deliciousness as much as you enjoyed making them!


    1. So you refer to cookies as brownies? Brownies are what we would cook in a casserole dish and cut into pieces. Yeah the naming is always funny like differentiating what a biscuit is and what a scone is to my Australian husband, hahaha…

      you definitely need molasses for this recipe because that’s key to the taste but you might be able to experiment with and alternate to the brown sugar. What was the purpose of the ground almonds – as a gluten-free alternative?

      Yeah we buy just about everything in the bulk aisle as it’s so much cheaper than buying pre-packaged organic ingredients ๐Ÿ˜


  2. Ahh, noโ€ฆ I thought youโ€™d cut them out of the tray, pardon my lack of attention!

    No, brownies are brownies, cookies are biscuits โ€“ although home made biscuits are usually called cookies lol

    Talk about confusing? ๐Ÿ˜ฑ๐Ÿ˜‚


    1. Andโ€ฆ we donโ€™t really have bulk aisles here either, unless we visit Costco โ€“ ordinary grocery stores donโ€™t tend to sell items in bulk. Thatโ€™s another thing I noticed in the States, you could buy huge quantities of things compared to here. And that your vehicle gas is exponentially cheaper than here ๐Ÿ˜‰


Your comments on my blog are appreciated. (Please no solicitors as those comments will be deleted).

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s