![\"Chocolate](\"http:\/\/bakingbites.com\/wp-content\/uploads\/2009\/12\/dsc_1673-1.JPG\")
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Gingersnaps, whether you’re talking about the crisp cookies<\/a> or the chewy variety<\/a>, are a classic holiday cookie. Sweet, spicy and oh-so-flavorful, they’re a great addition to a holiday plate and go well with a cup of tea when the weather gets cold. The only thing they’re missing is some chocolate, so there are some chocoholics that pass up the gingersnaps and opt for ordinary chocolate chip cookies even around the holidays. This is an easy fix, though, so I made up some Chocolate Gingersnap Cookies to add to my holiday cookie rotation this year.<\/p>\n The cookies have cocoa powder in the dough and some chopped up chocolate chunks mixed in with the candied ginger that studs these cookies. This means that they really have a well balanced chocolate flavor to them. Fortunately, they are also just spicy enough that the gingersnap spices have no problem shining through in the finished cookie. The candied ginger actually goes a long way here, since every bite is gets a little extra kick of ginger flavor to it.<\/p>\n These have a chewy, moist center and a nice crisp exterior to them. They’re good warm from the oven, when the chocolate is still soft, and they will keep well for about two days. I like to use coarse sugar for rolling because it makes the “crust” just a little bit crunchier, but if you don’t have any regular sugar will work just as well.<\/p>\n![\"Chocolate](\"http:\/\/bakingbites.com\/wp-content\/uploads\/2009\/12\/dsc_1683-1.JPG\")
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