As we approach the holidays, it's time to get our cookie act together. And since it's the fall season, spices are never far from our reach, along with chocolate. So this cookie is a celebration of all these things. It's a chewy cookie with crispy edges and each bite brings a different sensation. It's either a pop of crystallized ginger, a gooey hit of dark bittersweet chocolate or a punch of salt. I find it very satisfying, especially if you hit all three.
- I like bittersweet chocolate in these cookies. If you prefer a sweeter cookie, use semisweet.
- You can find less expensive crystallized ginger at bulk groceries or Trader Joe's.
- I use a #40 ice cream scoop to portion the cookie dough. It speeds up the process and creates uniform cookies. (The #40 refers to 40 scoops per quart.)
- If you have the time, scoop the cookies, place them all together on a smaller 1/4 baking sheet, wrap with plastic and place in the refrigerator to firm them up before baking.
- If you're a ginger fan, check out Plum Ginger Upside-Down Cake, Gingerbread Shortcake with Pears and Ginger Ice Cream.
Ginger Chocolate Cookies
Makes 3 dozen cookies
2 C flour
1 T cocoa powder
2 t baking soda
2 t powdered ginger
2 t cinnamon
1/2 t salt
pinch freshly ground black pepper
4 oz (8 T) butter, melted
3/4 C dark brown sugar, packed
1/2 C granulated sugar
1/4 C molasses
2/3 C crystallized ginger, finely chopped
4 oz bittersweet chocolate, coarsely chopped
Preheat oven to 350 degrees. Line two baking sheets with parchment or silpats.
Sift the flour, cocoa, baking soda, spices, salt and pepper.
Combine the melted butter, sugars, molasses and egg until thoroughly blended. Stir in the flour mixture. Add the chopped ginger and chocolate.
Scoop the cookie dough into 1 tablespoon portions and form into balls. Place 12 on each baking sheet.
Bake for 10 - 12 minutes. Cool on a wire rack before removing from pan. Store in an airtight container.