Chocolate Ginger Cookies aka the most decadent, chewy rich chocolate cookies you'll eat! Perfect for Christmas, or any time of the year really when you're in the mood for a beautiful decadent chocolate biscuit!
Hey guys! Hows the Christmas prep coming along? I finally caved, and made some cookies! I'm not a huge cookie baker to be honest, but when my friend Cosette over at Cosette's Kitchen invited me to our virtual cookie party 2018, I couldn't resist posting these gorgeous chocolate ginger cookies!
They are super festive making them great for the Christmas season, but are also just gorgeous for a high tea, afternoon tea party or any time you fancy a cookie! I realised that my vanilla sandwich cookies are the only cookies I have on the blog, and then I realised why! I am SUPER picky about my cookies!
So I think there are two types of cookie people in my opinion - the soft chewy type, and the crunchy type! Where do you stand? I am 100% the chewy cookie type, which is why I always find it hard to make cookies are home! They are rarely up to my standards!
You know what I also love? Chocolate! Chocolate mousse tarts, chocolate cake, chocolate pudding, you name it, chocolate holds a special place in my heart. So you can imagine how excited I feel about these chocolate ginger cookies!
I love cookies that are so chewy, you can see you're teeth marks when you bit into them! These chocolate ginger cookies are just that! You can see the chocolate indent after you take a bite and I LOVE IT!
Because I am SO picky about my cookies, this recipe isn't actually my own creation. The original recipe is from Book 7,8 & 9 of the 'Books for Cook's' cookbook. Books for Cook's is my absolute favourite bookstore in Notting Hill London, and I picked up their little cookbooks last time I was in London in June! The recipes are a compilation of other cooks and chefs recipes, and the original recipe was from a New Zealand author Mark MacDonough.
I changed up the recipe instructions to simplify them for you, but the ingredient list stays the same, and for good reason!
These cookies are rich and decadent, with little pockets of ginger to add a little spicy kick! They puff up beautifully in the oven, and then deflate to the ultimate chewy cookie! They're not overly sweet, but not overly chocolatey, and you find a pleasant taste of ginger with every bite! Oh, and they make A LOT too! Which is also an added bonus!
After making and shooting these chocolate ginger cookies, I wrapped them in clear cellophane and tied them with a big red ribbon to give to my friends and neighbours for Christmas!
**Want to PIN this recipe for later? Click HERE to save the recipe to your favourite Cookie Board on Pinterest. ***
How to Make These Decadent and Rich Chocolate Ginger Cookies
These are fairly straightforward in terms of cookies, with a few little things to consider to elevate your cookie game! They do need to chill like most cookie recipes should but apart from that, these are super easy to make.
First and foremost, you'll need some crystallised or candied ginger to make this recipe. I found crystallised candied ginger at Trader Joes, and I know that Woolies in Australia also sells crystallised ginger. You could also check out some local nut and fruit stores to see if they stock it. The crystallised ginger needs to be finely diced into small chunks so that it produces a subtle flavour, rather than an overly powerful ginger taste.
The dough does need to chill for around 30-60 minutes but it makes the dough easy to use when it comes to rolling out the balls.
These cookies don't spread too much, but I still only cook around 6-8 cookies per baking sheet. They should puff up, before spreading and I like to assist the spreading process by gently flattening the baked cookies with my fingers.
Cooking time as always is a little tricky. The original recipe calls for 10 minutes, however, my oven took 15 minutes to cook. The general rule I go by is to see if they smell, they're starting to cook! They should be softly set and nice and puffed up, slightly hard on the bottom and soft in the middle.
These are one of my favourite cookies to bake and really do make a gorgeous gift for Christmas, or addition to your Christmas dinner table! They don't always have to be just for Christmas and make a beautiful little treat all year long!
Make sure to follow along with my Instagram tomorrow and the #virtualcookieparty2018 hashtag for more beautiful recipes! I've listed some of my favourite below the recipe card for you to take a look at!
Georgie x x
📖 Recipe
Chocolate Ginger Cookies
Ingredients
- 5 oz dark chocolate broken into pieces
- 2 ½ oz unsalted butter softened
- 6 oz brown sugar
- ½ teaspoon vanilla extract
- 1 egg beaten
- 3 ¾ oz plain flour
- 1 oz cocoa
- 1 teaspoon bicarbonate soda/baking soda
- 3 ½ oz crystallised ginger/candied finely chopped
Instructions
- Melt the chocolate over a double boiler until it's melted, or alternatively, heat the chocolate in the microwave in 30-second increments, stirring each time until it's melted.
- Preheat the oven to 325F/160C.
- Line two baking trays with parchment paper or a silicone baking mat.
- Beat the butter, sugar and vanilla together in a stand or hand-held mixer until light and fluffy.
- Add in the beaten egg and mix for 1 minute.
- Sift the flour, cocoa, soda and beat into the sugar, egg and butter mixture for 1 minute.
- Add the melted chocolate and chopped ginger and fold the mixture until it forms a sticky dough with no streaks of flour or melted chocolate.
- Cover the bowl with plastic wrap and refrigerate until the dough is firm enough to handle - about 30-60 minutes.
- Remove from the fridge and scoop about 1 tablespoon of dough from the bowl. Roll into a ball and place on the baking tray. You want about 6-8 dough balls on the baking tray to leave enough space for spreading.
- Bake in the oven for 15 minutes, or until the cookies are softly set, slightly cracked and puffed up.
- Leave for 5 minutes on the baking tray to firm up slightly, then transfer to a wire rack to cool.
- These cookies are best eaten the day of, but the dough can be made several hours ahead, or even the day before. Leave in the fridge until they're ready to bake.
Nutrition
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Jessa Nowak says
So unique, must try these!
Georgie says
thanks Jessa the flavour combination is great together!
Helen of Fuss Free Flavours says
Chocolate and ginger go perfectly together. This is a delcious idea for making cookies, and they would be perfect for gifting. And even better to just munch with coffee myself!
Georgie says
absolutely, I had them with my morning coffee al last week while they lasted!
Caroline says
I love ginger and crystalized ginger is such a great ingredient to work with. These look and sound delicious!
Georgie says
I am a huge ginger fan too, it adds just a hint of spice without being overpowering!
Kelly Anthony says
I've never had chocolate and ginger together but I love both flavors so I'm sure they are delicious. Excited to try something new. Thanks for sharing!
Georgie says
they flavour combination is gorgeous! they go perfectly well together!
Lisa Bynum says
I am SO jealous you have a bookstore nearby that sells nothing but cookbooks. I think I would have to move in. I'm 100% a chewy cookie girl. These would be right up my alley.
Georgie says
OMG it's amazing! It's one of my favourite places to go in London! It's in Notting Hill, beautiful little spot!
Mary says
I love a chewy cookie! (Though, to be honest, I also like crunchy ones, if they're supposed to be crisp and snappy!)
Georgie says
Ooo yes I totally agree actually! Like ginger snaps!
Pam Greer says
Chocolate and ginger is one of my favorite combinations! I buy chocolate covered ginger from the store to snack on. I know I would love these cookies!
Georgie says
I love chocolate covered ginger too, it is also my Dads favourtie chocolate snack too!
Emilt says
I love using that kind of ginger as a secret ingredient in things. I am definitely going to give this a try.
Georgie says
it's awesome, ginger and chocolate is not nearly paired enough!