Chocolate Ginger Cookies
Three cookie recipes in a row?! I know, I know. But the heart wants what it wants, doesn’t it?
Whenever I go home, I bring food gifts because even though Texas has plenty of good food, there are some gifts from California that even a Texan enjoys. There’s a local oil mill near my house (La Tourangelle), and I love to bring home almond, walnut and pistachio oils for salad dressings. (Side note: Texans only eat salad when a Californian is present in the room. It’s true, trust me.) I also like to stuff my bag with Meyer lemons, dried kiwis, and estate wines. I tasted this chocolate bar one day at a winery and knew I had to bring it home: creamy dark chocolate with crystallized ginger bits sprinkled throughout. There was something about that smooth chocolate with the crunch of the sugar crystals from the ginger that made me swoon. Plus, I already told you, Texans love spice with their sweet. The chocolate bar was such a hit that I decided to create a cookie with the same flavors.
You want tiny cubes of ginger for these cookies. I buy the slices, then chop them into sticks, then finally cubes.
- 4 tablespoons unsalted butter, at room temperature
- ¼ cup shortening
- ½ cup + 2 tablespoons sugar
- 1 large egg yolk
- ½ teaspoon vanilla
- ½ cup + 2 tablespoons flour
- 3 tablespoons cocoa powder
- ½ teaspoon instant espresso powder
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ⅓ cup cubed crystallized ginger
- ¼ cup semi-sweet chocolate chips
- Preheat oven to 375. Line a cookie sheet with parchment paper or a silicone mat.
- In a medium bowl, cream together the butter, shortening and sugar. When light and fluffy, add the egg yolk and vanilla and mix until thoroughly combined.
- In a small bowl, whisk together all the dry ingredients. Add the ginger and chocolate stir to coat them in flour so they won’t sink to the bottom of the cookies. Now add this mixture to the wet mixture and fold to combine.
- Drop large scoops of dough (2 tablespoons each) onto a cookie sheet, evenly spaced. Bake for 10-13 minutes, until the edges of the cookie begins to set and the middles aren’t wet. Let cool on the sheet pan 5 minutes before moving them to a wire rack to cool completely.
I love your cookie recipes so I certainly don’t mind a few in a row:-) And you can bring me foodie gifts like that any time!
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I love the idea of using little chunks go ginger in the cookies and they look so darn cute in the little jar!
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These look wonderful. Choc and ginger are two of my fave flavors!
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i’ve never had chocolate and ginger together but i bet it’s AH-MAZING! especially when that ginger is crystallized…yum
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I love this! I’ve never had chocolate and ginger together, daring combination but I’m sure it’s amazing. It LOOKS amazing. I love your jar
I think I’ve seen candied ginger at the store too, but likely overlooked it because I was looking for something sweeter..i love your cookie posts — don’t stop 
i wouldn’t mind if we had them every week! haha
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I used to be obsessed with ginger nut biscuits until I discovered using real stem ginger in cookies – so much better! And the addition of chocolate takes these over the edge – gorgeous.
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I’d let you put one of these in my mouth.
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Love those photos, sounds like a really tasty cookie.
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I love ginger so much my dog is named after it. Seriously, that was my thought process when naming her. haha The combo of chocolate with ginger…no words.
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Ginger + Chocolate = Brilliant!
Also, your statement about how a Texan will only eat a salad when a Californian is in the room is completely true. I am from Colorado (which is California light) and my mother-in-law is from Texas. She will only eat salad when I am visiting otherwise, it’s meat and potatoes!
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these look so delicious, perfect for the winter. need that ginger warmth. yum
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yummmm! these look so good! i love candied ginger & i bet it tastes awesome with the chocolate. and ya know, you could also come to l.a. and bring me some foodie gifts. i wouldn’t mind
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Never. Never ever. Never ever-ever apologize for cookies.
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I love this combination. No apologies needed, keep the cookies coming!
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I think English people are the same about salad – husband and I still have fights about whether salad always has to be a starter (it doesn’t!!).
Also, im not that into dark chocolate but dark chocolate and ginger does it for me as well!!
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These sound wonderful, I adore ginger and the use of it in this recipe.
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I made your cupcakes with the espresso powder and white chocolate icing, but I think I did something wrong
The icing was lumpy and runny, and really ugly, LOL – not pretty like yours. I just poured it over and ate one anyway, and it still tasted delish.
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Christina Reply:
January 13th, 2012 at 4:04 pm
Oh no, Jolene!
I’m so sorry. Was your white chocolate slightly cooled and your sour cream super cold? I can imagine hot melted chocolate would melt sour cream instantly and make a runny mess. Let me update the recipe so it’s more clear. Sorry again, girl. But I’m glad you ate them anyway 
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How dare you send this to me at cocktail hour! Don’t you know I’m busy?
XOGREG
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One can never have too many cookie recipes. Especially when they’re this good!
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ooo…these are right up my alley as I love ginger anything and have been making ginger syrup for ginger soda and every so often, I make crystallized ginger from the ginger used for the syrup. So…long story to say, I will be making these with my own crystallized ginger!
A request…I searched your site in hopes of finding some desert that used clementines…no joy… Do you have anything? I love eating them right outta their skins and I guess they could go on top of a cupcake or pound cake…but if you have a great idea, I’d sure love to hear it
!
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I’ve actually never tried a chocolate and ginger combo. I’m a huge lemon and ginger fan. These sound like they might just make me think this whole chocolate and ginger thing through
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keep those cookies coming… these look great!
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Two of my biggest loves: chocolate + ginger = yum!
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I’ve looked at this recipe 3 times in the past 4 days its been up. It keeps calling my name
. Like post of your posts!
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These look amazing – I can’t wait to try them!! One question though: do you combine the butter mixture with the dry ingredients and then mix in the chips and ginger? Or do you stir the chips/ginger into the dry ingredients and then mix in the butter combo?
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