Chocolate Chunk Gingersnaps

Unlike Buddy the Elf, the best way to spread Christmas cheer is not only by singing loud for all to hear, but also through their sweet tooth (toothes? teeth?). I feel like Buddy would be on my side for this post too after tasting my Gingersnaps with chocolate chunks, courtesy of Real Simple.
I'd never had a gingersnap before making these, at least I don't think so. I decided to give them a go all the way back in 2011 when Real Simple's December issue had a multi-page spread all about cookies. Their Chewy Gingersnaps were the ones that have stuck around six years later and are a prized staple of the holiday season in my life.

They're super easy to make and well worth the wait in the oven. The spices will make you feel like a sophisticated baker and measuring out the molasses will make you grind your teeth from frustration with how slow and thick this stuff is. Best to scrape it out with a silicone spatula so you're not there until Christmas.

When you roll them in coarse sugar at the end, you'll feel like a little kid again with dough covering your hands and temptation to lick it all off on your tongue. So, pop on some Ella Fitzgerald and get baking!

Chewy Chocolate Chunk Gingersnaps

4 cups all purpose flour
2 teaspoons baking soda
2 teaspoons ground cinnamon
1 teaspoon kosher salt
1 teaspoon ground nutmeg
1 teaspoon ground ginger
1 cup (2 sticks) unsalted butter, room temperature
2 cups packed light brown sugar
2 large eggs
1/2 cup molasses
1/4 cup canola oil
1/2 cup coarse sugar
Regular size bag of Chocolate Chunks (I use Nestle)

Heat oven to 350

In a large bowl, whisk together the flour, baking soda, cinnamon, salt, nutmeg, and ginger; set aside.

Using an electric mixer, beat the butter and packed brown sugar on medium high until light and fluffy, 2 to 3 minutes. Beat in the eggs; then molasses and oil.

Reduce mixer to low and gradually add the flour mixture, mixing until just combined (don't over mix).

Place the coarse sugar in a separate small bowl. Shape the dough into balls (a tablespoon size is good) and roll them in the sugar to coat. Place well spaced apart on cookie sheets. I can usually fit about 6 on mine since they grow and spread during baking.

Bake, rotating sheets halfway through, until the edges are firm but the centers are slightly soft, 16 to 18 minutes. On my oven, I bake them between 14 to 16 because all ovens aren't the same. Be sure not to over bake as the brown sugar will make them harden even when they're out of the oven.

Transfer to a wire rack to finish cooling completely. Then, enjoy!