We saw a sign for chocolate gingersnaps in a shop and decided we needed to make them. That very night. And wow.
This is actually my regular gingersnap recipe, inherited from a many generations ago aunt/friend of my mom, with some cocoa added. They are a little more complex flavored than the fantastic-ness of regular gingersnaps. A described them as having a slight anise flavor, but it wasn’t so much that I didn’t like them and I don’t like anise.
2 cups flour
2 tsp ginger
1 tsp baking soda
1 tsp cream of tartar*
1 tsp cinnamon
1/2 tsp salt
3 TBS cocoa
1 1/2 sticks softened butter
1 cup sugar
1/4 cup molasses
Cream butter and sugar. Mix in egg and molasses. Stir in everything else, flour last. Chill.
Heat oven to 350°F. Roll dough into 1 inch balls, roll in sugar, place on ungreased cookie sheet. Bake for 10-20 minutes depending on how crispy or chewy you like them. Remove to wire rack to cool.
*Cream of tartar is like old school baking powder. You should be able to replace it with baking powder if you don’t keep cream of tartar on hand.