I really love ginger, especially around the holidays. I always try to incorporate a ginger/spice type of cookie in my Christmas baking. I also try to include some sort of chocolate cookie. This year I went to a cookie swap and someone had made these cookies that combined ginger and chocolate. Needless to say, I really liked them a lot. She sent me the recipe, which came from The Sweet Chick. I put them on my baking list right away and finally made them. You are probably all finished with your Christmas cookie baking this year, but pin these for next year, especially if you are a fan of spice cookies. They are a very soft and moist cookie, with a nice crunch on the outside from the sugar. I adapted the recipe a little and it is below. It will make about three dozen cookies (perfect for a swap).
Merry Christmas and Happy Holidays!
2-1/4 cups unbleached all-purpose flour
1/4 cup baking cocoa
1 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon fine sea salt
2 teaspoons baking soda
1-1/2 sticks (3/4 cup) unsalted butter, softened
3/4 cup sugar, plus 1/3 cup for rolling cookies
2 tablespoons milk
1/4 cup molasses
1 large egg
1/2 cup finely minced crystallized ginger
1/2 cup semi-sweet mini chocolate chips
Preheat the oven to 375 degrees and line two baking sheets with parchment paper.
Whisk together the flour, cocoa, ginger, cinnamon, cloves, salt, and baking soda in a medium bowl until well combined.
Cream together the butter and sugar in a stand mixer or using a hand mixer. Blend in the milk, molasses, and egg until combined. Slowly mix in the dry ingredients. Then mix in the crystallized ginger and chocolate chips until just combined.
Roll the dough into about 1-inch balls and gently roll in sugar to coat. Place 1-inch apart on the baking sheets. Bake for about 10 minutes. Cool on a wire rack. Store in an airtight container.
What was I cooking one year ago?: sugar plums
Two years ago?: cranberry-walnut bread
Three?: roasted red pepper dip