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. There's a more comprehensive list of Christmas Cookies here as well!

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

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 minutes - Cook time: 10 minutes

If you make this recipe, I'd love to see it - tag it #101cookbooks on Instagram!
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Comments

  • 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.

    Erin
  • 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.

    ps
  • 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. :)

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

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

    Kevi Sutter
  • 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!

    Sarah
  • 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

    The Gardener's Eden
  • oh they are so simple to execute.... with ginger n chocolate they will be delectable !!

    sangeeta
  • 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.

    Heather
  • 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.

    Kylie of Thin Crust Deep Dish
  • These look lovely; can't wait to add them to the line up.

    Anne
  • 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!

    Anna
  • Love these! Definitely going to make them for Christmas.

    Jessica
  • 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!

    The Diva on a Diet
  • Yummy! Can't wait to try another fantastic cookie!

    becca
  • 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.

    The Ordinary Vegetarian
  • 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!

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

    Jen K
  • Thanks so much, Heidi! These are so lovely.

    Tim
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