The aroma of ginger cookies wafting through the house always brings back memories of the excitement of the holidays, baking treats for my family, and anxiously awaiting Santa’s arrival. Today’s cookies take the normal gingersnap one step farther by adding chocolate chips. That’s right, Ginger Cookies with Chocolate Chips are this week’s winner!
The original creator of these cookies is Lisa of Cook Lisa Cook and I found them when I was assigned her blog as part of the Secret Recipe Club. You must visit Lisa’s blog because she has SO many incredible recipes that will have you bookmarking page after page!
These cookies are simple to make and really pack a punch of ginger flavor. They are nicely balanced though, with cinnamon and cloves to give a rounded flavor in each bite. I was a bit skeptical about the chocolate chips, but they were fabulous. I made half the batch with them and half were just ginger cookies (a great alternative for the holidays). Now The Artist is having fun trying to guess which ones have chocolate! He keeps telling me, “I have to have another one because I haven’t found any chocolate ones yet.” I know he’s lying just to sneak another cookie, LOL!
I didn’t have any mini chocolate chips, so I took my normal ones and ran them through the food processor to break them up a little. It worked, but the mini ones would be a lot easier.
I also used the food processor to grind the candied ginger into the sugar for rolling the dough in. It really amps the ginger flavor and the little nubs of candied ginger are perfect for pressing into the tops of the cookies before baking!
Another great thing about this recipe is that you can make the dough, bake off a few cookies and then freeze the rest for baking later. I usually roll it into a log, wrap with parchment paper, write the baking temp and time on the outside, and then seal the whole thing with plastic wrap. That way I don’t have to find the recipe each time we want a few fresh-from-the-oven cookies.
Do yourself and your family a favor and make these cookies THIS WEEK! Yep, they are that good. So good in fact, that I didn’t want to share any with anyone, LOL!
Have a fabulous week and Happy Chocolate Monday!!
Jane’s Tips and Hints:
Mini chocolate chips really do work better in these cookies and are worth a trip to the store if you don’t already have them. You can also take a regular block of chocolate.
Using a gluten-free flour blend (LINK) is the only adjustment you need to make. I made these with my standard gluten-free all-purpose flour blend and they came out perfectly. If you are baking for someone with Celiac, make sure your chocolate chips are gluten-free.
- 2-1/4 cups (270g) all-purpose flour or gluten-free all-purpose flour blend with xanthan gum
- Add 1/4 tsp xanthan gum if your gluten-free flour blend doesn’t include it
- 2 tsp baking soda (gluten-free if needed)
- 1/2 tsp kosher or sea salt
- 1 tsp ground ginger
- 1 tsp ground cinnamon
- 1/2 tsp ground cloves
- 3/4 cup (1-1/2 sticks) butter, at room temperature
- 1 cup firmly packed brown sugar
- 1/4 cup mild molasses
- 1 large egg
- 1/2 cup mini chocolate chips (gluten-free if needed)
- For Rolling
- 1/2 cup granulated sugar
- 1/4 cup candied ginger chunks
- Preheat the oven to 375°F. Line a baking sheet with a Silpat, parchment paper, or lightly grease with butter.
- Make the Cookie Dough: Place a wire sieve or basket on a sheet of parchment or in a bowl; add the flour, soda, salt, ginger, cinnamon, and cloves. Sift onto the paper or into the bowl. Whisk until evenly combined; set aside.
- In the bowl of your standing mixer, combine the butter, brown sugar, molasses and egg. Beat on medium-high speed until smooth and fluffy, 1 to 2 minutes. Add 1/2 of the dry ingredients and beat until completely incorporated. Add the remaining dry ingredients and beat them in. Stir in the chocolate chips.
- Make the Sugar Coating: In a food processor, place the 1/2 cup granulated sugar and the candied ginger. Pulse until the ginger is broken down into tiny pieces and starting to be incorporated into the sugar. Transfer to a shallow dish such as a pie plate.
- Using a small cookie scoop form small balls of dough about 1 tbsp each and roll in the sugar & candied ginger mix until thoroughly coated. Press a piece or two of the candied ginger into the top of each cookie dough.
- Place the sugared balls two inches apart on a parchment-lined baking sheet. If you put 9 dough balls on each baking sheet they will have room to spread without touching each other.
- Bake the Cookies: Bake at 375ºF for 8 to 10 minutes, or until the cookies have spread to about 2-inches, risen and the tops have cracked. They will feel slightly firm when you gently press the centers. Remove from the oven and let sit on the baking sheet for a couple of minutes. Use a spatula to transfer cookies to a wire rack to finish cooling.
- Yield: about 48 (2-inch) cookies
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