CK-003Chocolate chunk gingersnapsCookie · Drop, large

Rev 012026-09-271 / 3

Chocolate chunk gingersnaps

A molasses-and-spice dough studded with chopped bittersweet chocolate, rolled in sugar, baked to crackle.

SourceJesse Szewczyk, Cookies · Adapted, metricContainsWheat · Egg · Milk · SoyLast changeRev 01 · First issue

Equipment3 half-sheet pans, parchment · Stand mixer, paddle · #16 scoop · ¼ cup · Shallow bowl for sugar

Yield · cookies18 × ≈ 70 g

Dough1,255 g

Molasses · % flour26%

Plan1 h

Oven · 350 °F175 °C

Formula

% · flour = 100

Salt: ½ tsp kosher, weighed as Diamond Crystal. Morton is double by weight; use 1.5 g.

Altitude, 4,700 ft: 2 tsp soda spreads flatter up here. Run B before changing the sheet.

† Doesn't scale in a straight line past 2×.

Scale by pan

3 sheets · 6 each× 1 · 18

2 sheets× 0.67 · 12

6 sheets× 2 · 36

	Ingredient	%	Grams
A Dough
	All-purpose flour · spooned and leveled	100.0	416
	Ground cinnamon † · 1 tbsp	1.9	8
	Ground ginger † · 1 tbsp	1.4	6
	Ground cloves † · ¼ tsp	0.1	0.5
	Ground allspice † · ¼ tsp	0.1	0.5
	Baking soda † · 2 tsp	2.2	9
	Kosher salt · ½ tsp	0.5	2
	Unsalted butter · soft	40.9	170
	Light brown sugar · packed	72.1	300
	Egg · 1 large	12.0	50
	Molasses · unsulphured, ⅓ cup	26.4	110
	Vanilla extract † · 1 tbsp	3.1	13
	Bittersweet chocolate · finely chopped	40.9	170
	Dough	301.7	1,255
B Rolling · outside the formula
	Granulated sugar	—	100

Continues on pages 2–3: method, figures, done when, fixes, trials, revisions, batch log →

CK-003Chocolate chunk gingersnapsCookie · Drop, large

Rev 012026-09-272 / 3

Method

Tick each step as done

Chop a bar; chips hold their shape and you lose the molten pools.

Dough keeps in the fridge several days. Too firm to scoop → 15 min on the counter.

01
Prep. Racks upper-middle and lower-middle; heat the oven. Line three sheets.
—
175 °C 350 °F
02
Dry. Whisk flour, cinnamon, ginger, cloves, allspice, soda and salt.
—
03
Cream. Paddle butter and brown sugar on medium, scraping halfway, until smooth and fluffy.
2–3 min
Fluffy
04
Wet. Mixer off; add egg, molasses, vanilla. Medium until very fluffy and a shade lighter.
2–3 min
Lightened
05
Flour. On low, add the dry gradually; stop as soon as a soft dough forms.
—
Soft dough
06
Chocolate. Add the chopped chocolate on low, just until distributed. Some crushing is fine.
—
07
Portion. Scoop ¼-cup balls; roll each in the sugar. Six per sheet, 8 cm apart, in a 2 × 3 grid.
—
≈ 70 g each
08
Bake. Two sheets at once, swapping racks halfway, until the tops crack and puff slightly.
14–17 min
Cracked, puffed
09
Bang. Rap each sheet on the counter as it comes out to settle the cookies. Cool on the sheet.
Until cold
3rd sheet, either rack

Figures

To scale

Fig. 1 Half sheet, 2 × 3 on 14 × 15 cm centres; dashed = baked, ≈ 10 cm.

Done when

And how it keeps

Done when

TopCracked, just puffed; edges set

MiddleStill soft; it sets as it cools

SheetCool 15 min before reusing it

Keeps

Baked1 week, airtight

DoughSeveral days, wrapped, in the fridge

If it goes wrong

Most likely cause first

Spread flatButter too soft, or altitude. Chill scooped balls 20 min; try B

CakeyOverbaked past the crack, or flour packed. Spoon and level; pull at 14 min

Sugar coat melted inRolled while dough was warm. Chill the balls 10 min, roll again

Chocolate sankChopped too fine. Leave some pieces the size of a fingernail

CK-003Chocolate chunk gingersnapsCookie · Drop, large

Rev 012026-09-273 / 3

Trials

Change one variable per trial

A is the sheet as written.

B tests the altitude rule for 4,700 ft.

C rests the dough 24 h before scooping — deeper spice, less spread.

Variable	Trial A	Trial B	Trial C
Date
Change	As written	Soda 8 g	Dough rested 24 h
Bake time
Spread · crackle
Staff rating 1–5

Revisions

Newest last

Rev	Date	Change	From
Rev 01	2026-09-27	First issue	—

Batch log

Fill in by hand

Date

Batch ×

Chocolate

Oven

Bake time

Spread

Rested

Notes