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Chocolate Ginger Cookies

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Chocolate Ginger Cookies

Chocolate Ginger Cookies

Stephanie Gallagher
The chocolate and ginger flavors really come out in these soft chocolate ginger cookies. There are two kinds of chocolate in these chewy cookies - cocoa powder and chocolate chips for intense chocolate flavor. And the ginger flavor in these cookies is equally intense, as it comes from crystallized ginger (compare prices). Be sure to chop your crystallized ginger very finely. I like to use turbinado sugar or demerara sugar for rolling these chewy chocolate gingerbread cookies in, but feel free to use granulated sugar if that's what you have on hand.

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Prep Time: 15 minutes

Cook Time: 11 minutes

Total Time: 26 minutes

Yield: 36 chocolate ginger cookies

Ingredients:

  • 2 cups all-purpose flour
  • 1/4 cup unsweetened cocoa powder
  • 1 tsp. baking soda
  • 3/4 tsp. cinnamon
  • 1/2 tsp. mace
  • 3/4 cup butter, softened to room temperature
  • 3/4 cup light brown sugar
  • 1/4 cup molasses
  • 1 large egg
  • 2 Tbsp. finely-chopped crystallized ginger
  • 1/2 cup chocolate chips
  • 2-3 Tbsp. turbinado or demerara sugar (or granulated sugar)

Preparation:

  1. In a large bowl, whisk flour, cocoa powder, baking soda, cinnamon and mace together until well-combined. Set aside.

  2. In another large bowl, beat butter until fluffy with an electric mixer (compare prices). Beat in brown sugar until incorporated. Beat in molasses and egg.

  3. Add about one-third of the flour mixture to the butter mixture, beating on low speed until incorporated. Continue adding the remaining flour mixture in two batches. Beat until a soft dough forms, but do not overmix. Stir in crystallized ginger and chocolate chips.

  4. Wrap dough in plastic wrap and refrigerate 1 hour.

  5. Preheat oven to 350 degrees F.

  6. Place turbinado sugar in a small bowl. Form chocolate ginger cookie dough into 1-inch balls. Flatten ginger chocolate cookie dough until cookies are about 1/4-inch thick, then dip in turbinado sugar. Place cookies on ungreased or silpat mat-lined cookie sheets. Bake 8-11 minutes until firm to the touch.

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