Sparkling Ginger Chip Cookies

Sparkling Ginger Chip Cookies Recipe


Today I'm participating in the 12 Days of Cookies on one of the sites I love to visit most, Lottie + Doof. It's exciting (and a bit intimidating) to be following Dorie, and Avery Wittkamp from Marlow & Sons - each day L+D will feature a new cookie recipe (through December 12). My contribution is these Sparkling Ginger Chip Cookies. They are tiny, bite-sized holiday cookies made with two kinds of ginger and lots of shaved chocolate. The turbinado sugar crust gives them a bit of crunch which is a nice contrast to the ooey-goey chocolate (when they're still warm). For the people who have been visiting my site for a while, think of them as the love child of the itsy bitsy chocolate chip cookies and the triple ginger cookies. That's what I had in mind as I set out to make them.

Ginger Chip Cookies

They are a breeze to mix up by hand, meaning there's no reason to dirty up your electric mixer. Said another way, you don't need to cream the butter into the sugar, which is where most of the effort is usually required. Instead you mix the sweeteners into barely-melted butter, add the egg, and pour that over the flour mixture. No sore arm muscles ;)

Ginger Chip Cookies

And while we're on the topic of holiday cookies, I thought I should point two favorites from last year. I loved these elegant, powder-kissed Swedish Rye Cookies, and my pal Sante's Hermit Cookies were great as well - they're full of nuts and spices and currants, topped with a snow-cap of icing.

Thanks again to Tim at Lottie & Doof for inviting me to participate. Can't wait to see who is up next.

Sidenote: My apologies to everyone who is having trouble searching the site (using the search box in the top navigation bar)....It's broken right now, and we're working on a fix. Hopefully soon!

 
 
 
 

Sparkling Ginger Chip Cookies

If you can't locate whole wheat pastry flour, you can substitute spelt flour. Or feel free to use all-purpose flour if that is what you have on hand. As far as the unsulphured molasses goes, I use Wholesome Sweeteners or Plantation Organic Blackstrap Molasses. I used a Scharffen Berger Bittersweet 70% here. You can use light brown sugar, or light muscavado sugar in place of the natural cane sugar.

1/2 cup / 3.5 oz / 90 g turbinado sugar
6 ounces / 170 g bittersweet chocolate
2 cups / 8.5 oz / 245 g whole wheat pastry flour
1 teaspoon baking soda
4 1/2 teaspoons ground ginger
1/2 teaspoon fine grain sea salt
1/2 cup / 4 oz / 113 g unsalted butter
1/4 cup / 2 oz / 60 ml unsulphured molasses

2/3 cup / 3.75 oz / 100 g fine grain natural cane sugar, sifted

1 1/2 tablespoons grated fresh ginger, peeled
1 large egg, well beaten

Preheat the oven to 350F / 180C degrees - racks in the top and bottom third of the oven. Line a couple baking sheets with unbleached parchment paper or a Silpat mat, and place the large-grain sugar in a small bowl. Set aside.

Finely chop the chocolate bar into 1/8-inch pieces, more like (mostly) shavings really.

In a large bowl whisk together the flour, baking soda, ground ginger, and salt.

Heat the butter in a saucepan until it is just barely melted. Remove from heat and stir in the molasses, sugar, and fresh ginger. The mixture should be warm, but not hot at this point, if it is hot to the touch let it cool a bit. Whisk in the egg. Now pour this over the flour mixture, and stir until just combined. Fold in the chocolate.

I like these cookies tiny, barely bite-sized, so I scoop out the dough in exact, level tablespoons. I then tear those pieces of dough in two before rolling each 1/2 tablespoon of dough into a ball shape. From there, grab a small handful of the big sugar you set aside earlier and roll each ball between your palms to heavily coat the outside of each dough ball. Place dough a few inches apart on prepared baking sheets. Bake for 7-10 minutes or until cookies puff up, darken a bit, and get quite fragrant.

Makes roughly 4 dozen.

Prep time: 30 min - Cook time: 10 min

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Your Comments


Tim
December 4, 2009

Thanks so much, Heidi! These are so lovely.

 

Jen K
December 4, 2009

These sound lovely. . .the perfect cookie to kick off my holiday baking!

 

Kamilah
December 4, 2009

These sound delicious and look beautiful. I think these would be equally good if you used virgin coconut oil instead of butter--I'm gonna try it!

 

The Ordinary Vegetarian
December 4, 2009

Oh PERFECT! My hand mixer just bit the dust (terrible timing as we go into baking season!), and I've decided to wait for Santa to bring me a new one. These will do great in the meantime.

 

becca
December 4, 2009

Yummy! Can't wait to try another fantastic cookie!

 

The Diva on a Diet
December 4, 2009

Without question I'm going to be making these next week. So many of my favorite things in one recipe - and they'll make a wonderful addition to my holiday cookie packages. Thank you!

I'm looking forward to the other cookie entries as well ... so much to bake, so little time!

 

Jessica
December 4, 2009

Love these! Definitely going to make them for Christmas.

 

Anna
December 4, 2009

Wow, I have been looking for a cookie like this and I was actually thinking about making some tiny cookies today to put on my table at a holiday art sale. Thanks for the great timing!

 

Anne
December 4, 2009

These look lovely; can't wait to add them to the line up.

 

Heidi, I love your little cookies! I've made them with great results. Can't wait to try these. I think I'll try replacing the cane sugar with date sugar. Thanks for sharing (and I can't wait to see what the rest of the cookies are on Lottie and Doof).

HS: Kyle, let me know if the date sugar version is a success - I can actually imagine it working out nicely.

 

Heather
December 4, 2009

These look and sound amazing...on a side note, I made your pumpkin pie for Thanksgiving. It definitely impressed my mother and grandparents who are used to ordering a pie! The hazelnut is a nice unexpected touch.

HS: I didn't make it this year, so it's nice to know it made it onto other people's tables.

 

sangeeta
December 4, 2009

oh they are so simple to execute....
with ginger n chocolate they will be delectable !!

 

The Gardener's Eden
December 4, 2009

Oh, oh, oh. My childhood favorites... dressed up in sparkles for the holidays. I am so excited. My mind was not on cookies at all... it was filled with stress, (good stress, but still stress). Now, I am going to my happy place.
Thank you, thank you, thank you :)
Michaela

 

Sarah
December 4, 2009

I have made your triple ginger cookies 4 times in the last week - they are PHENOMENAL!! Can't wait to try this variation!!! Thank you!!!!!!!!!!

HS: Four times is a lot ;) Glad you like them!

 

Kevi Sutter
December 4, 2009

Chocolate and ginger...brilliant! Can't wait to try these, but first I must tackle a coulibiac : )

 

Gloria
December 4, 2009

I think i'm falling in love with these cookies..

 

Cute little cookies!

Ginger + dark chocolate is one of my favorite choc combinations.

 

Cindy
December 4, 2009

Ginger and dark chocolate has never occurred to me as a combination, but your pictures of these darling little cookies have convinced me to try them. I was looking for something a little different to stick on my Christmas goodies platters this year, and this looks like just the ticket! Thanks Heidi, your recipes are always great. :)

 

ps
December 4, 2009

Is the turbinado sugar the "large grain" sugar you mention in the recipe method?

HS: It is :) I should re-word a bit, will do.

 

Erin
December 4, 2009

Oh thank heavens you posted another cookie recipe..I'm running out of new ones to try on your site! I take a new batch into our seminar every week--a recent smash hit were the poppy-seed sandwich cookies. Thanks!

HS: Really Erin? That's really cool. I like the idea of weekly cookies.

 

My husband adores ginger cookies, I bet he would love these!

 

Lentil Breakdown
December 4, 2009

I added bittersweet chocolate chips to my ginger cookies once and thought the chocolate got lost, but I really loved the combo (when I could actually taste it). This sounds like a better integration—can't wait to try them. Your photos are especially sublime today.

 

Amy
December 4, 2009

Mmm..will make soon, maybe with coconut oil as someone suggested. I just don't know if I'll have the patience for the baby bites (both in making and in eating)!

 

karoLina
December 4, 2009

That sounds great. Just few days ago Isaw your Triple Ginger Cookies and put it on my list "to do" but now I will have to make my ginger-cookies decision once more.

I like the idea of 12 days of cookies, on my blog I put new cookies recipe on the beggining of every month so I hope to find lots of inspiration.

 

dawn
December 4, 2009

i love ginger but I hate working with the dough--it's sooo sticky!

 

Nutmeg Nanny
December 4, 2009

I love how these are bite size and full of flavor! My only problem with bite size cookies is that I eat tons of them :)

 

Simply Life
December 4, 2009

Oh these are just perfect for this time of year!

 

Hallie
December 4, 2009

These cookies are beautiful...like little ginger snowflakes. I will definately give them whirl this holiday season. Thanks!

 

Svetlana
December 4, 2009

Heidi, these look and sound amazing! I was wondering, though - I spontaneously bought some caramelized ginger, and now don't know what to do with it! I was hoping to incorporate it into these cookies. Do you think it would be overkill to cut it up into little pieces and use it as "chips"? Maybe if I cut down on the other forms of ginger..

Alternatively, I will probably make dark chocolate ginger truffles with it :) Thanks!

HS: have a look that the triple ginger recipe Svetlana, I use a bunch of cryst. ginger in that one chopped into almost a paste - that might be more like what you're looking for.

 

Radhika
December 4, 2009

Hello Heidi! I came across your blog recently and absolutely love it! I especially like your take on desserts. Your photographs are amazing too. I cant wait to try these cookies along with so many of your other recipes! Thanks!

 

Adrienne
December 4, 2009

I decided, rather spur of the moment, to take the afternoon off from work. This popped up in my google reader, and I happened to have everything in the pantry....and I took them out of the oven about an hour ago. I've already eaten an embarrassing number of cookies - they are FANTASTIC. I love the combination of chocolate and two gingers, and the molasses makes them so aromatic. Thank you for the recipe, these are GREAT!

 

Jamie
December 4, 2009

I make both of those cookie recipes on a regular basis and everyone loves them. I can't wait to try these! I just bought yacon syrup to play with today, so I may have to do some substituting.

 

Michael
December 4, 2009

these look yummy!
check out my food blog and tell me what yu think:
http://thegodscake.wordpress.com

Michael

 

maureen
December 4, 2009

glorious!

i was JUST talking to my boyfriend--not ten minutes ago--about making your triple ginger cookies tonight, and he said, 'but chocolate chip cookies sound good!'

once again, heidi, you have solved everything.

 

Krista
December 4, 2009

Oh, these are wondrously pretty! Icy, glittering and oh so Christmasy :-)

 

I like the different textures in this cookie. This recipe looks very interesting and I'm looking forward to trying it!

 

arugulove
December 4, 2009

Oooooooh I am totally making these.

 

dining table
December 4, 2009

Thanks for sharing this lovely recipe to us! I am planning to give some cookies to the kids in my neighborhood this Christmas! This will definitely be on the list.

 

Hannah Handpainted
December 4, 2009

These love marvy-fabby. And I don't even particularly love sweet ginger-flavored things too much. I mean, sometimes, but there's something utterly appealing about these. the chocolate shavings, the sparkly turbinado outsides. WOWZA.

Thanks,
Hannah

 

G. Alarcon
December 4, 2009

These Sparkling Ginger Chip Cookies sound great and yummy! There'll be perfect for baking for Christmas. They'll be gone in seconds if I made them at home.

 

Jennifer
December 4, 2009

I saw these come up in my blogroll and couldn't resist making them right away (but first had to take the gluten out). For the flour, I used 1/2 c. buckwheat flour, 3/4 c. brown rice flour, 1/4 c. white rice flour, 1/4 c. tapioca starch and 1/4 c. potato starch. Definitely worth all of the measuring and a really satisfying cookie. Thanks for another ginger cookie for my arsenal.

 

candice
December 4, 2009

Oh, these look and sound wonderful! Chocolate encased in ginger and sugar crystals sounds like heaven to me. Thanks for that link to the cookie site!

 

Natasa
December 5, 2009

Heidi, I visit your site regularly and think it is great! So many good ideas... This is the first time I leave a comment, though. A question regarding these yummi looking cookies - I cannot find any molasses where I lice (it is just not used here so the stores don't sell it). Is there any substitute I could use instead of it?

 

MICKEY
December 5, 2009

thanks ma'am. i would love to try this cookies and other reciepies as i m a hotel mngmt. student d i think these r going to help me to puff up my skills.

 

Jenn@slim-shoppin
December 5, 2009

These cookies look so great. I'm making cookies for teachers/crossing guards/after school help and I may just add these into the mix!

Thanks for highlighting Lottie+Doof too, I hadn't been to their site and they are from Chicago too!

Thanks!

 

VeggieGirl
December 5, 2009

So glad you're participating! And you made my FAVORITE Christmas cookie variety :)

 

Julia
December 5, 2009

lhm. (old fart speak for omg: lord have mercy.)

the perfect trio: ginger, chocolate, and sparkles!

thanks, HS: these may be the only Christmas cookie I make!

-jw

 

Catherine
December 5, 2009

Ginger and chocolate ... 2 of my favorite things! And I was just about to make cookies with my girlies, too :) . Thanks so very, very much!
Blessings,
Catherine :)

 

roz
December 5, 2009

Thank you Heidi for posting the recipe in both metric and avoirdupois...and volume. I'm slowly thinking in metric as it makes so much more sense! I'm making these cookies tomorrow, though I'm out of chocolate!

 

Anonymous
December 5, 2009

These looks amazing- i'm wondering though, does the whole wheat flour need to be "pastry flour"? I recently bought a bag of "whole wheat flour" from Trader Joes- but it doesn't say pastry.....do I need to make any accomodations to use this?

 

OperaJoys
December 5, 2009

These sound utterly delightful!

While I'm a chocolate lover, I'll probably skip the chocolate since I'm also a ginger cookie lover and I want the ginger cookies pristine the first time!

 

Dawn Spencer
December 5, 2009

Martha Stewart has a very similar cookie that she featured about 7 or 8 years ago. Its one of our favourites. I'm looking forward to trying this recipe to see how it differs.

 

Alexa
December 5, 2009

Heidi,
Those cookies look so beautiful--like little gems. I am going to have to try to adapt them and make them GF. They sound scrumptious!

 

Shaun
December 5, 2009

Thanks Heidi - Chocolate and ginger together are divine. And I love the little size - reminds me of a tiny chocolate chip cookie that one of my former colleagues baked and shared at work every pay day. He would never give up his recipe, so I am grateful for yours. I think I might make these with some of children in my congregation.

 

PamelaB
December 5, 2009

I'm working on putting together a "finals week" package for college freshman daughter & was planning on including the Triple Ginger cookies...think maybe I'll switch to these...chocolate & ginger--yum. (maybe it's not such a bad thing that I'm getting things done late!)

Daughter cooks lunch for her 50 hall mates twice each week & has used several of your recipes. She's getting loads of compliments in addition to thanks for cooking with health/nutrition in mind plus requests for the recipes. (one person's idea of lunch was ramen soup with egg-served with nothing else--she called it Ramen Egg Drop soup...suppose there are worse meals...at least she was trying) :) Thanks for helping to convince these college women that good, healthy & nutritious cooking doesn't have to be complicated.

 

Kate
December 5, 2009

Heidi, how well do you think these would keep? I want to send my in-laws some cookies and they'd be a few days in transit.

 

Cute, cute, cute and easy - perfect for the holidays!

I have to check out those Swedish Rye cookies you mentioned. I think rye is so under-appreciated!

Cheers!

 

The Healthy Apple
December 5, 2009

Heidi...these look marvelous...I'm going to make them tonight! Thank you for this fabulous recipe...I love baking Christmas Cookies!

 

Nadia
December 5, 2009

HEEEELP!
There is no way of finding molasses in my country :-(

Any ideas what could I use instead?

Guidelines: Too Eastern Europe. Mostly available: lots of aspartam-based sweeteners, any type of sugar, lots of honey.

Thanx a lot!

 

Lucy
December 5, 2009

These cookies look incredibly delicious. I love the Itsy Bitsy Chocolate Chip cookies, so these minis will be another great addition to my cookie recipe file! Thanks!

 

Jessica Lauren
December 5, 2009

Your blog is such a breath of fresh air, so delightful and joyous! A real source of inspiration, thank you for your many morsels of goodness.

If you have a moment or two, please amuse yourself with my new creation. I would greatly appreciate the brief moment of adoration and any suggestions.

http://acreationbornofpassionvisionandwit.blogspot.com/

Thank You.

 

Whoah... These look delicious... I'm drooling :-D

 

tobias cooks!
December 5, 2009

I lately discovered molasses in baking. What a nice recipe. Thanks a lot.

 

Elizabeth
December 5, 2009

Wow! I love your triple ginger cookies and I make them often. I never thought of adding chocolate to them in lieu of the crystallized ginger. I will definitely try these!

 

Me
December 5, 2009

Heidi,
Which sugar goes into the recipe? The 1/2 cup or the 2/3 cup?

 

Sandra Moore
December 5, 2009

I just went over to check out the Lottie + Doof site, and it is awesome! And I can't wait to make the ginger chip cookies here. I love so many of your recipes.....actually, everyone I have tried was great, and they all look and sound sooooooo good. And thanks for the tip about Lottie + Doof....only problem is, how can I make all your recipes AND all of theirs?

 

Organic Goodness
December 5, 2009

Hi Heidi! These look great, perfect to take on my road trip coming up! Which just so happens to be down to Palm Springs area to visit date farms and citrus orchards. Do you have any places to recommend in that area? (antique/farms/food/etc)
much thanks,
christie

 

Reem
December 5, 2009

Yummmmmmmmm.. Delicious.

Beautiful blog i love reading it, love your work.
Can't wait to try these cookies

 

Sally
December 5, 2009

Just Googled turbinado sugar as I had never heard of it. For all you British cooks in the same boat... it's demerara - although I'm definately going to use this exciting new US term from now on!

 

S.
December 6, 2009

Wow, your photos are so beautiful. Everything comes across so tactile and rich. I'm very much in awe. Delicious looking food :)

 

Eleonora
December 6, 2009

Your blog is super. So are your photographies. They make me hungry. I have spent a nice moment when seeing them. Thanks a lot.

 

Jessie
December 6, 2009

These look delicious! I can't wait to try them.

Just in case someone out there knows, what would "whole wheat pastry flour" be called in Germany? Does it even exist here? I can't seem to find it.

 

Alta
December 6, 2009

Oh wow, these look amazing. Gonna have to convert to gluten-free. I'm a sucker for ginger-molasses cookies.

 

Kimberly
December 6, 2009

Oooooooohhhhh... ginger and chocolate? Such an excellent combination!

 

Aleatha
December 6, 2009

These look delicious! I just picked up some smoked sea salt, I think I'm going to try a batch rolled in just sugar, and a batch very lightly sprinkled with sea salt as well. Thanks for another great recipe.

 

Heather
December 6, 2009

These were fantastic!

Thanks!

 

Kirsten
December 6, 2009

I'm baking these now. The first batch just came out of the oven and they're fantastic! When I read the recipe I was a little concerned about the quantity of ginger used, but they come out well-balanced - sweet with a nice little kick.

 

Lauren Our Kitchen
December 6, 2009

These look absolutely divine! Can’t wait to try them. On my to-do list for next weekend.

 

Anna
December 6, 2009

These look like dreamy holiday cookies. Ginger and chocolate is a magical, perfect combo.

 

Robyne
December 6, 2009

Holy sugar, but these are tasty!

 

Emily
December 6, 2009

I love you. The Chickpea Noodle Soup in your archives was exactly what my sick self wanted.

(the cookies also look good)

 

Karen
December 6, 2009

Yum! I just baked these and my kitchen smells so good! I did not have any turbinado sugar so used the cane sugar to roll them in, but they are still amazing.
This is the first time I have made anything sweet from your site. I have made the Pepita Salad (love it), the Giant White Bean Chpotle recipe and one of the lentil soups. I really like them all, but the Pepita is my fave!
AND, I finally visited SF for the first time, the first week in November. I will def go back. Walked about 11 miles one day, from Union Square, to the waterfront. all along to Crissy Field, and to the GG Bridge...across the bridge and back, and then back to the Buena Vista for a beer!! Whew! The day was sunny and clear..I couldn't help myself!
Thanks for a great food site. You inspire me to eat healthy!

 

Lizzie
December 6, 2009

Oh my goodness... theses cookies are amazing!!!! I just made a batch to bring to my one of my last grad. classes of the semester. Boy are they in for a treat!

 

jennyccy
December 6, 2009

This is a fabulous recipe, with ginger in the chocolate.

 

molly
December 6, 2009

I do love the sparkling crystals! Just made a batch of orange + clove buttons tonight, rolled in a mix of black sesame + sparkling sugar. The crunch is irresistible! *Molly

 

Pam
December 7, 2009

Heidi et al - a general baking question here. I've been using whole wheat flour & whole wheat pastry flour in some of my old tried n' true recipes that call for unbleached apf (like the ones for choc. chip cookies on the back of the Nestles or Ghirardelli chip bags). They often come out f-l-a-t -- definitely good, but flat. Is there anything I should do to compensate - more baking powder or soda, frex? I should note, it's also very, very dry in my neck of the woods right now (DC- mid-Atlantic) - not sure if the lack of humidity in the air has anything to do with this.
thanks for any advice from fellow bakers. oh, and btw - try the pine nut rosemary shortbread from last year. Yum.
Pam

Pam

 

Corie
December 7, 2009

These are beautiful! Another wonderful recipe I look forward to making from your website. Thanks!

 

kathi
December 7, 2009

My son came over last night and made these for me. Fantastic! Good enough to make me start baking cookies again, something I haven't done in decades. Biting into a warm ginger cookie and having a bit of chocolate ooze out ... OMG!

Perfect holiday choice, and they look just like the photo.

 

small kitch cara
December 7, 2009

I observed there wasn't enough chocolate in holiday desserts, and I came up with same marriage of flavors in this decidedly less healthful dessert, chocolate mousse with gingerbread whipped cream. It was SUCH a hit.

 

Sues
December 7, 2009

These are so pretty! I love the way they sparkle :) And I'm sure they're delicious too!!

 

my year without
December 7, 2009

What an interesting twist on ginger cookies! I would like to use some of the concepts in this recipe and marry with some ingredients I use in my gingersnap recipe. I love the idea of chocolate shavings and freshly grated ginger. I might tinker with this and include date sugar...one of my favorite sugar substitutes.

Great pictures!

 

Sarah
December 7, 2009

I don't know if a more perfect cookie has ever been dreamed into existence. They are beautiful I can't wait to make them.

 

Melissa
December 7, 2009

I made these cookies yesterday and they are AMAZING! My husband described them as "magically delicious" and 'threatened' to eat only them for dinner.
I love the small size!

 

ginger
December 7, 2009

Gosh, you have so many comments on this post I don't know if you'll notice this Q from me, but it's worth a shot. I love the nostalgia of my cookie-press, and I always get it out at this time of year, but I wish that I had a more healthy/modern/inspired recipe for the dough. "Cream cheese+ butter + flour --> bake" just doesn't do it for me anymore. Do you have a favorite cookie dough that you think would work well in a cookie-press?

 

Kevin
December 7, 2009

I like the sound of combining ginger cookies and chocolate!

 

Sandra
December 8, 2009

I made these yesterday and let me say...they are the HOLY GRAIL of cookies! I made them to send to a friend for Christmas but alas, I have eaten an inordinate number of them already. This recipe is the gastronomic equivalent of finding a winning lottery ticket in my sock drawer :-)

 

Suzanne
December 8, 2009

Just made these tonight. I'm not a huge fan of ginger cookies but these were fantastic! And really easy to make once you have all the ingredients. I was expecting a crunchy cookie (like a snap) but these are deliciously gooey in the middle. The turbinado sugar was genius - it really elevates the cookie to another level. I threw most of the batch in the freezer so that I wouldn't be tempted to eat them all in one night.

 

mae
December 8, 2009

Hello Heidi! Just wanted to let you know I've enjoyed each and every single one of your blog entries. However, your sparkling ginger cookies has hunted me for four days now and I finally had a the chance to make it this evening and Oh Boy!!! It's a Christmas miracle!!! I finally found a ginger/molasses base cookie that I love! I can't wait to share this with my friends and family. Thanks a million!

 

Keri
December 9, 2009

Could the dough be made in advance and refrigerated?

Thanks!

 

Allison
December 9, 2009

These have been on my mind since you posted them and I finally got around to it last night. These are super yummy delicious bits of joy! Anyone who hesitates to combine ginger and chocolate should not have any fear. Thanks, Heidi for always doing the ground work I don't have the time (or patience) for.

 

Molly's Menu
December 9, 2009

I love the sparkle of turbinado sugar on top!

 

Jennifer
December 9, 2009

Made these last night for a cookie swap - they're little gems! Also, they are delicious with vanilla ice cream.

 

Connie
December 9, 2009

I love the sparkle of the sugar on the cookies too!

 

She's a novice
December 9, 2009

I have ground ginger but what kind of ginger do you buy for the 11/2 grated ginger?

 

Kyla
December 9, 2009

Heidi, these are divine! What a wonderful twist on tradition. The fresh + dry ginger is fantastic. I just made a batch and they are beautiful (like you photos)!

 

kamran siddiqi
December 9, 2009

I'll be doing a great deal of baking this Sunday to test out recipes for our holiday menu. This is definitely one of the cookie recipes that I'll be making for the holidays. This and French Macarons.

 

Annie
December 9, 2009

These cookies are delightful.

Forming them small is the perfect suggestion--the more cookies I shaped, the smaller I made the balls...and the tinier, the better. Nice textural contrast, too. Thanks for creating this wonderful holiday treat.

 

Lexi
December 10, 2009

I just made these cookies and they are OH SO DELICIOUS. They are super duper gingery, which I love, and just heaven right out of the oven, when the chocolate is gooey. I used sanding sugar to roll them in, and I really like the contrast in textures, as well as their itty bitty size. These are tasty, and adorable!

 

Chin
December 10, 2009

hmmm, ginger cookies! perfect for the holidays and cold weather too as ginger has that soothing warming kick to it. love your recipes Heidi!

 

Chin
December 10, 2009

hmmm, ginger cookies are my favorite cookies. So reminding me of the holidays! great winter treat also because of ginger's soothing warming kick. Thanks for sharing, really love your recipes!

 

lymnmealp
December 10, 2009

EngawayPeendy
Bfpd

 

Jenné
December 10, 2009

Heidi!
Thank you so much for this fantastic recipe!

 

Peggy
December 10, 2009

YUM! My first batch just cooled enough to sample them. Fabulous! I was a little low on chocolate in my pantry, but they still came out great! Thanks Heidi!

 

Sara
December 12, 2009

I just finished making these and they are amazing. They're incredibly easy to veganize, too. I just substituted one tablespoon of chia seeds mixed with 3 tablespoons of water for the egg and Earth Balance for the butter. They turned out perfectly -- and I love the combination of ginger and chocolate.

 

Allie
December 12, 2009

I have been dreaming about these all week and I finally had a chance to make them today. They are some of the best ginger cookies I've ever had. Thanks for the great recipe!!

 

Erin
December 12, 2009

I haven't been able to check out your recipes in a while and I've missed seeing your great creations. This one is fabulous. A definite new favourite!

 

Mandy
December 13, 2009

These might be the most beautiful little cookies I've ever seen!!!

 

Kristen
December 13, 2009

Thank you! I just pulled these out of the oven and they are FAN.TAS.TIC! I followed the recipe exactly and they turned out great. Love them... the perfect combination of spicy and sweet, chewy and crunchy. I don't even want to share.

 

LoveFeast Table
December 13, 2009

Looking for twisty takes on old favorites.....great idea...adding chocolate to ginger cookies.....really chocolate to anything, right? I think I will put these on my list!!

 

Sarah
December 14, 2009

Adorable! I love the chocolate/ginger combo. I've been wanting to try out a recipe using turbinado sugar too.

 

Dawna
December 14, 2009

First time I've tried one of your recipes. Follow the links from gmail quite often. Yesterday my 28 year old mixmaster decided to pack it in so this recipe was perfect. Right in the middle of christmas baking and no mixer. Your recipe turned out awesome. Love the ginger and chocolate flavours.

 

Chris
December 14, 2009

Heidi,
I made these cookies yesterday, and I have to say that these cookies are *the* most divine ginger cookies that I have ever tasted! Simply wonderful! Thank you :)

 

ana gonzalez
December 14, 2009

Hey i think u all should read this ...This is a very good .......P.s i was just playing it readly SUCKS...........

 

Katherine Deumling
December 14, 2009

Fantastic. Just made them. Chewy, spicy wonderfulness. It's a keeper.

 

jill
December 15, 2009

Hi Heidi,

Made these cookies this weekend and they were delightful! I made two batches to ship off to Alaska and Ireland for the holidays from over here in NYC. I'll be making a third batch just for my family too. These are definitely sticking around!

I did make a slight change: since I didn't have any whole wheat pastry flour on hand, I used a mix of 1/4 c cornstarch, 3/4 c whole wheat flour & 1c AP flour. I also threw in two full tblspns of the fresh ginger, just because I love it so! Thanks for sharing!

 

Carissa
December 16, 2009

These were easy and delicious! Thanks, Heidi. I substituted agave nectar for the molasses, and although they weren't as dark as yours, they tasted great.

 

Lynne
December 16, 2009

Oh my god Heidi--these are, without doubt, probably the best cookies I've ever made! The spicy warmth of the ginger combined with the dark, dark chocolate and the sugar crunch is just literally to die for! I know you said you liked them best when still oozy and warm but I am finding myself even more partial to them the next morning--cool and cakey and with distinct nubs of chocolate.

Your recipes never fail to let me down and this is an outstanding example :)

PS. I used just unbleached regular flour as it was all I had and these turned out perfect.

 

Meghan
December 18, 2009

Just made these, they are pretty good; but not very sweet. This is fine for me, but my husband likes sweet stuff. Next time I may try increasing the amount of sugar, or substituting semi-sweet chocolate for some of the chocolate.

 

Carla
December 19, 2009

These are wonderful! I think these Ginger Chips might be my favorite holiday cookie now :) Thank you for the recipe.

 

Aaron R
December 20, 2009

Thanks for this. So tasty, everyone loved them!

 

Katie
December 20, 2009

These are delightful! I just made them to go in my cookie gift baskets, and most of them will probably never make it out of the house.

They have a nice chew to them, and they're so pretty with the turbinado sugar clinging to the outside!

 

Bugen
December 21, 2009

These are unbelievable !!! thank you so very much. I've been following and trying your receipes for two years now :) thank you for each and every one of them :)

 

David
December 21, 2009

These are so good! I love ginger cookies and I love chocolate chip cookies, so why not combine them? I misread the recipe and bought unsweetened chocolate instead of bittersweet, so I used less of it (4 oz) and added an extra 1/4 cup of sugar. It was very good, as long you don't mind slightly bitter bites of chocolate! Thanks!

 

G.G.
December 22, 2009

I made them without the chocolate and they came out excellent as well--chewy with the perfect amount of ginger. This cookie will definitely be a crowd pleaser!

 

ian
December 23, 2009

I got a sugar high from eating just one of these. >

Only used 4oz of chocolate and did half spelt/half whole wheat flour, turned out cute and crumbly - may have under baked them, but delicious! :D

 

Betty
December 24, 2009

I love your ginger and chocolate. Besides the chopping of the chocolate, the rest of the recipe is fast and easy. I baked these tonight and couldn't stop myself from eating them :) These are not overly sweet, and have a good balance of chocolate and ginger. I will definitely make these again. I love that you recommend unsulphured molasses and whole wheat pastry flour, but still give alternatives. Thanks for the wonderful recipe and your beautiful blog.

 

ps
December 25, 2009

Thanks for the clarification about the sugar. Just made these today! They were so easy, and probably the tastiest cookies I've ever made (besides the standard chocolate chip). The only thing is, I couldn't get the chocolate to remain as discrete as it is in your picture. When I folded it in to the batter, it quickly became incorporated, so the cookies were ginger-chocolate cookies instead of ginger chip cookies. Should I have cut the chocolate in bigger pieces?

I know I've said it before, but I love this blog.

 

Pozole
December 26, 2009

Oh. My. Dawg. ! ! I made these yesterday ! ! Just getting ready to make another batch cuz there's none left.............

 

Jackie
December 26, 2009

I like to bake them a minute or two less, where they are softer and melt in your mouth (if you eat them soon after they come out of the oven). You taste the chocolate a lot more, or if you bake them longer, they taste like the best ginger snap cookies, but loose the chocolate-ness, which is a bummer. It's funny how a minute or two difference and they taste so different, like 2 different cookies, but both delicious!

 

Sylvia
December 29, 2009

Those look amazing.. I am going to a new year's eve party, and we are supposed to bring something-- these looks just perfect. Yum! The crystals are a great touch.
-Sylvia
Seiko Space Walk

 

The Curious Baker
December 30, 2009

I made my own gluten free version of these and they really are delicious and so simple!

 

Lauren
January 3, 2010

Thanks for your delicious recipes and inspiration! I baked these for New Years eve and they went down a treat! Here are the results.

p.s. I used treacle instead of molasses, as that's what I had in the cupboard, and white flour, and raw sugar instead of the turbinado... but they were delicious none the less!!