Today’s cookie recipe is for chocolate lovers! These are essentially pre-cut brownie cookies but with a kick. I’m a huge fan of sweet and spicy and these chocolate ginger cookies will not disappoint.
Benefits of cooking with Ginger
I’ve made posts in the past, featuring ginger root. It is spicy and unexpectedly a great addition to many recipes. Ginger is anti-inflammatory and an antioxidant, which helps to reduce stress due to an excess amount of free radicals in the body (according to PubMed Central). For those dealing with nausea (whether from pregnancy or a side effect of medical treatment), you may know they sell Ginger flavored gum (this is my favorite!) and candies (these are great, but be warned super spicy) to help with that as well.
How to make chewy cookies
If you are like me, and prefer a cookie that feels freshly baked and chewy you’ll want to follow a few tips for the most chewy cookies.
- Use melted butter instead of softened. Just be careful to not have too greasy of a dough (add a bit more flour to balance)
- Chill the dough a bit before baking and in between rounds (don’t let dough sit on the counter). This way when it is cooking it stays in a ball longer, and makes the center less likely to cook as quickly as the rest.
- Underbake them – does the recipe call for 10-12 minutes? Just take them out at 10 and allow them to cool for about 2 minutes on the cookie sheets.
How to make these chocolate cookies your own
You can easily swap some ingredients to make these your own and the following are just some that I would suggest!
- add walnuts or almonds
- add peppermint extract and cholate chips (or peppermint candy)
- drizzle with melted white chocolate upon removing from the oven
- top with confectioner’s sugar after baking
- add M&M candies to the dough
- add caramel or peanut butter chips to the dough
Chocolate Ginger Cookies
Chocolate Ginger Cookies
Ingredients
- 1 1/2 cups butter melted
- 1 cup granulated sugar
- 1 cup brown sugar
- 2 eggs large
- 2 tbsp minced ginger
- 1 tbsp vanilla extract
- 2 cups flour all-purpose
- 3/4 cup cocoa powder
- 1 tsp baking soda
- 1/2 tsp salt
Instructions
- Preheat oven to 350 degrees Fahrenheit. Prep cookie sheets with parchment paper.
- In a large bowl (or stand mixer), cream together butter and sugar. Add eggs, minced ginger, and vanilla extract and mix until combined.
- In a separate bowl, mix the dry ingredients (flour, cocoa, baking soda and salt). Add to wet mixture until dough forms. It will look like a thick brownie mix.
- At this point, you should be able to handle the dough and scoop a heaping tablespoon amount of cookie dough onto a cookie sheet. Place them at least 2 inches apart as cookies will spread a bit. If the dough is too soft to handle, I suggest refrigerating for at least 30 minutes and also in between baking. Bake for 10 minutes.
- Remove and let cool for a minute or two on the cookie sheet. Then transfer to a wire rack to cool completely.
