chocolate gingersnap cookies

I originally created this recipe as a freelance project for a yogurt company. I first tested the cookie without yogurt to make sure the rest of the ingredients were sound. The result (below) was a chewy, sweet, heavily spiced cookie that is perfect for the holidays (I know, I know–I’m way late! Make them next year…).

1 ½ cups all-purpose flour
¼ cup cocoa powder
1 ¼ tsp baking soda
½ tsp salt
1 Tbsp ground ginger
1 tsp ground cinnamon
¼ tsp ground cloves
½ cup (1 stick) butter, at room temperature
½ cup sugar, plus more for rolling
½ cup brown sugar
¼ cup molasses
1 large egg
1 tsp vanilla extract

Preparation
Preheat oven to 375* F.

In a medium bowl, whisk flour, cocoa powder, baking soda, salt, ginger, cinnamon, and cloves; set aside.

With a hand mixer or in a stand mixer, cream the butter and sugars until fluffy smooth, about 2-3 minutes. Add molasses, egg, and vanilla extract and mix until incorporated. Add the flour mixture in batches and mix until just combined.

Using a tablespoon, form cookies and roll each cookie in sugar. Place on a parchment paper-lined baking sheet and press each cookie with your fingers to flatten slightly.

Bake for 8-10 minutes, or longer for a crispier cookie.

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