Chocolate Ginger Recipe
Make Chocolate Ginger Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Chocolate Ginger Cookie Dough
Optional Finish
Method
Chocolate Ginger Cookie Dough
- 1
Prep
Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats. Finely chop the crystallized ginger if not already chopped. Grate the fresh ginger and measure out chocolate.
- 2
Dry ingredients
In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, fine sea salt, ground ginger, and ground cinnamon until evenly combined. Set aside.
- 3
Cream butter and sugars
In a large bowl or the bowl of a stand mixer fitted with the paddle attachment, cream the softened unsalted butter with the granulated sugar and light brown sugar on medium speed for 2–3 minutes until light and slightly fluffy. Scrape down the bowl as needed.
- 4
- 5
Combine wet and dry
With the mixer on low speed, gradually add the dry ingredients to the wet ingredients in two additions, mixing just until combined and no large streaks of flour remain. Do not overmix.
- 6
Fold in ginger and chocolate
Use a spatula to fold in the finely chopped crystallized ginger and the dark chocolate chips or chopped dark chocolate, making sure they are evenly distributed throughout the dough.
- 7
Chill dough (recommended)
For best texture and to prevent excessive spreading, cover the bowl with plastic wrap and refrigerate the dough for at least 30 minutes, up to 2 hours. If short on time, you can bake immediately but cookies will spread more.
Bake and Finish
- 8
Portion cookies
Using a 1.5-tablespoon cookie scoop (or tablespoon), portion rounded scoops of dough onto the prepared baking sheets, leaving about 2 inches between each cookie for spreading. If desired, roll the dough balls lightly between your palms to make them smooth.
- 9
Optional dusting
Lightly dust the tops of the dough balls with a little cocoa powder using a small sieve for a refined look, or leave as-is to show chocolate chips and ginger pieces.
- 10
Bake
Bake one sheet at a time in the preheated 350°F (175°C) oven for 10–12 minutes, until the edges are set and the centers still look slightly soft. Rotate the pan front-to-back halfway through baking for even color.
- 11
Cool
Remove the baking sheet from the oven and let the cookies cool on the sheet for 5 minutes to finish setting, then transfer them to a wire rack to cool completely. While warm, sprinkle a tiny pinch of flaky sea salt on top of each cookie if using.
- 12
Storage
Store cooled cookies in an airtight container at room temperature for up to 4 days, or freeze baked cookies for up to 2 months. Cookie dough can be refrigerated up to 48 hours or frozen for up to 3 months.