Don't worry about the amount of ground ginger in these cookies - they need it to stand up to all the chocolate! These soft ginger cookies are full of chocolate too - an intensely delicious combination perfect for any cookie plate.
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Yield: About 4 dozen cookies
Ingredients:
- 3/4 cup butter
- 1 cup brown sugar
- 1/4 cup molasses
- 1 egg
- 1 tsp. vanilla extract
- 2 cups whole wheat pastry flour (you can also use all purpose flour or substitute up to a cup of the flour with buckwheat flour for a softer, sandier texture in the final cookies)
- 1/3 cup unsweetened cocoa powder
- 2 Tbsp. ground ginger
- 2 tsp. baking soda
- 1 1/2 tsp. cinnamon
- 1 1/2 tsp. freshly grated nutmeg
- 1/2 tsp. salt
- 6 - 8 oz. finely chopped chocolate
- 1/2 cup minced crystallized ginger (optional)
- 1/2 cup granulated sugar
Preparation:
- Preheat oven to 350°F. Cream butter and brown sugar in an electric mixer. Add molasses, egg, and vanilla and mix to combine.
- in a medium bowl, combine flour, cocoa, ground ginger, baking soda, cinnamon, nutmeg, and salt. Add to wet mixture and stir to combine.
- Stir in chocolate and crystallized ginger, if using.
- Roll dough into 2-tsp. balls, roll them in sugar, and place them about 2 inches apart on baking sheets. Dip the bottom of a flat-bottom glass in the sugar and use to smash each ball into a disk.
- Bake 5 minutes, turn or rotate pans, bake another 5 minutes. Let cool 5 minutes and then transfer to racks to cool. Store in tins or other air-tight containers for up to a week.
