Chocolate Gingersnaps Recipe

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

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

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

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.

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.

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.