Chocolate Gingersnaps

Ingredients

• 0.5 cups butter , melted
• 0.5 cups packed light brown sugar
• 0.33 cups molasses
• 1 tablespoon water
• 1.5 cups all-purpose flour
• 4 teaspoons baking cocoa
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 0.75 teaspoons ground ginger
• 0.25 teaspoons ground nutmeg
• 1.25 cups milk chocolate chips , divided
• 0.13 cups white sugar

Instructions

1. 1

   Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.

2. 2

   Combine butter and brown sugar in a large bowl; beat together until fluffy. Beat in molasses and water.

3. 3

   Combine flour, cocoa, baking soda, cinnamon, ginger, and nutmeg in a separate bowl. Slowly mix into the creamed butter mixture until smooth.

4. 4

   Place 1 cup chocolate chips in a microwave-safe bowl. Melt in the microwave in 15-second intervals, stirring after each interval, 1 to 3 minutes. Add to the dough and mix well.

5. 5

   Shape dough into 1-inch balls and roll in white sugar. Insert 1 chocolate chip into the center of each ball of dough. Make sure you can still see a bit of the chocolate chip sticking out, but not too much. Arrange on baking sheets.

6. 6

   Bake in the preheated oven until tops begin to crack, 10 to 12 minutes. Cool on the baking sheets for 3 minutes before moving to wire racks to finish cooling.