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.

Chocolate Ginger Cookies
Makes 1 dozen cookies.
  • 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
  1. Preheat oven to 375. Line a cookie sheet with parchment paper or a silicone mat.
  2. 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.
  3. 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.
  4. 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.



  1. says

    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

  2. says

    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.

  3. says

    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!

  4. says

    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!!

  5. says

    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.

    • says

      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 :)

  6. Ann from Montana says

    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 :)!

  7. Karen says

    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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