I love baking cookies to give as holiday gifts. I start looking for recipes to make in early November, poring over cookbooks and baking magazines and taking notes on food blogs. There are a few I make each year: buckeyes (technically candy, but who’s counting?), Mexican wedding cookies, stuffed cookies, and snickerdoodles. In addition to the standards, I like to create or try at least one new recipe. I made butterscotch no-bakes and peanut butter-stuffed cookie cups from the new (and fabulous!!) Sally’s Cookie Addiction cookbook. And, after a request from a coworker to marry ginger and chocolate in a holiday treat, I made these Chocolate Ginger Cookies.
I love the bite of ginger, but decided to keep it subtle here, giving you a festive, zingy hint of flavor but letting chocolate be the star. Chocolate ginger cookies have a crisp exterior and a perfectly soft middle. They are dunkable in coffee or tea, and shippable, which checks most of the boxes I consider when planning cookies to gift. The sugar coating gives them texture and a pretty, wintery look. They are un-fussy, a key factor for me at this busy time of year. There is a time and place for frosting and cookie cutters, but I relish a cookie recipe I can scoop and bake quickly. In past years I would send boxes of homemade goodies to New England; this year I’ll be mailing back to Seattle, so they have to hold up for a few days in transit, and not arrive in pieces. Chocolate ginger cookies should be perfect for shipping.
If you are looking for a cookie to make for a potluck, cookie swap, or holiday gift, look no further! Peppy ginger and rich chocolate together are a wonderful match. Your friends, family, neighbors, coworkers, etc. will be thrilled at your thoughtfulness. Happy holidays!
Chocolate Ginger Cookies (makes about 45 cookies)
- 8 T. unsalted butter
- 1/2 c. semisweet chocolate chips, or 4 oz. dark or semisweet chocolate
- 3 T. candied (crystallized) ginger, minced
- 1/2 tsp. kosher salt
- 1 c. dark brown sugar
- 1/2 c. white sugar
- 2 large eggs, at room temperature
- 2 tsp. vanilla extract
- 1 c. flour
- 1/2 c. baking cocoa powder
- 2 tsp. ground ginger
- 1/2 tsp. baking soda
- 1/2 – 1 c. white or sanding sugar, to finish
In a small saucepan over low to medium heat, melt the butter and chocolate chips. Remove from the heat, add the candied ginger pieces and salt, and cool slightly. Make sure the mixture stays liquid. Steadfastly avoid eating this chocolate mixture with a teaspoon, or you’ll have to make more.
Into a large mixing bowl or the bowl of a stand mixer, add 1/2 c. white sugar, brown sugar, eggs and vanilla. Mix on medium speed until well combined and slightly frothy.
Sift together flour, cocoa powder, ground ginger, and baking soda. Set aside.
Stream the cooled chocolate mixture into the egg mixture, while the mixer runs on low speed. Scrape the sides of the bowl and mix for 2 mins. Add the sifted dry ingredients in two batches, stopping to scrape the sides of the bowl in between additions. Mix only until combined. Cover the mixing bowl and chill the dough for at least 2 hours, and up to 2 days.
When you are ready to bake, preheat the oven to 350 degrees. Line 3 baking sheets with parchment paper. Use a small 1 T. cookie scoop (or a small spoon) to form balls of dough. Roll each ball in white or sanding sugar and place on a cookie sheet with 1″ or so room between cookies, about 16 per sheet. Bake for 12-14 mins., rotating the pan once halfway through. Remove from the oven and slide the parchment paper with cookies onto cooling racks. Let cool at least 20 mins. before serving, at least 1 hr. before packing.
Chocolate ginger cookies will keep for 4-6 days in a tightly covered container at room temperature. You can freeze them for 2-3 months.