Chewy Ginger Chocolate Chunk Cookies Recipes

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GINGER CHOCOLATE CHUNK COOKIES



Ginger Chocolate Chunk Cookies image

These ginger chocolate chunk cookies boast three types of ginger, in addition to chunks of dark chocolate and cocoa powder. They are, quite honestly, the best chewy ginger cookies we've ever tried.

Provided by Susan Spungen

Categories     Snacks

Time 4h30m

Number Of Ingredients 16

2 cups plus 1 tablespoon all-purpose flour
2 teaspoons baking soda
1/2 teaspoon kosher salt
1 1/2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1 tablespoon unsweetened cocoa powder
1 1/2 sticks unsalted butter (softened to room temperature)
2/3 cup packed light or dark brown sugar
1 tablespoon grated fresh ginger
2 large egg yolks
1/2 cup unsulphured molasses
1 teaspoon vanilla extract
8 ounces dark chocolate chunks (chop a quality chocolate bar for the best results)
1/3 cup coarsely chopped candied ginger
1/2 cup granulated sugar

Steps:

  • In a large bowl, whisk together the flour, baking soda, salt, ground ginger, cinnamon, cloves, and cocoa powder.
  • In the bowl of a stand mixer fitted with the paddle attachment, or using a hand mixer, beat the butter and brown sugar on medium speed until light and fluffy, 2 to 3 minutes.
  • Beat in the fresh ginger and egg yolks until combined. Add the molasses and vanilla and then add the flour mixture and mix on low speed just until no flour pockets remain.
  • Stir in the chocolate and candied ginger. Cover and refrigerate the dough until firm, at least 3 hours and preferably overnight.
  • Preheat the oven to 350°F (177°C). Line a rimmed baking sheet with parchment paper.
  • Place the granulated sugar in a bowl. Pinch off pieces of dough about the size of a golf ball (about 1 1/2 ounces | 43 g). Roll each ball in sugar and place on a separate unlined baking sheet.
  • Freeze for 10 minutes. Roll each dough ball in the sugar again.
  • Working in batches, place the dough balls 2 inches (5 cm) apart on the prepared baking sheet. Stash the remaining sugar-coated dough balls in the refrigerator while the first batch bakes. (Alternatively, you can freeze the unbaked dough balls on a baking sheet until solid, pop them in a resealable bag, and bake them whenever craving strikes.)
  • Bake the cookies, rotating the pan after 5 minutes, until the tops begin to crack and the edges are just set, 10 to 14 minutes. Be careful not to overbake.
  • Let the cookies cool for about 5 minutes on the baking sheet, then transfer to a cooling rack to cool completely.

Nutrition Facts : ServingSize 1 cookie, Calories 250 kcal, Carbohydrate 37 g, Protein 3 g, Fat 10 g, SaturatedFat 6 g, TransFat 1 g, Cholesterol 31 mg, Sodium 147 mg, Fiber 1 g, Sugar 20 g, UnsaturatedFat 4 g

CHEWY GINGER CHOCOLATE CHUNK COOKIES



Chewy Ginger Chocolate Chunk Cookies image

Chewy Ginger Chocolate Chunk Cookies are thick, chewy, and slightly crispy at the edges. They're also spiked with a drizzle of molasses, warm spices like ground ginger, cinnamon, and cloves, crystalized ginger.

Provided by Ashley Manila

Categories     Dessert

Time 2h30m

Number Of Ingredients 14

2 and 1/2 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon baking soda
1 and 1/4 teaspoons ground ginger
1/2 teaspoon ground cinnamon
1/8 teaspoon cloves
8 ounces unsalted butter, at room temperature
1 cup dark brown sugar, packed
1/2 cup granulated sugar
2 teaspoons vanilla extract
2 Tablespoons molasses (not blackstrap)
2 large eggs, at room temperature
12 ounces semi-sweet chocolate chunks, roughly chopped
1/2 cup crystalized ginger, minced

Steps:

  • In a large bowl combine flour, salt, baking soda, ginger, cinnamon, and cloves; whisk well to combine then set aside.
  • In a separate large bowl, using a handheld electric mixer, or in the bowl of a stand mixer fitted with the paddle attachment, combine butter and both sugars and beat on medium-speed until light and fluffy, scraping the sides and bottom of the bowl as needed; about 2 minutes.
  • Add in the vanilla extract and molasses, and beat until combined.
  • Beat in the eggs, one at a time, beating for 15 seconds after each addition.
  • With the mixer on the lowest speed setting, gradually add in the flour mixture, beating only until the flour begins to disappear. Finally, beat in the chocolate chunks and crystalized ginger until evenly combined.
  • Cover the bowl and chill the dough for at least 2 hours (and up to 3 days) before baking. Or bake right away for regular cookies (they'll be thinner and spread... but still be delicious).

ULTIMATE GINGER COOKIE



Ultimate Ginger Cookie image

Bake Ina Garten's Ultimate Ginger Cookie recipe from Barefoot Contessa on Food Network for a spiced treat intensified with molasses and crystallized ginger.

Provided by Ina Garten

Time 35m

Yield 16 cookies

Number Of Ingredients 13

2 1/4 cups all-purpose flour
1 teaspoon baking soda
2 teaspoons ground cinnamon
1 1/2 teaspoons ground cloves
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/4 teaspoon kosher salt
1 cup dark brown sugar, lightly packed
1/4 cup vegetable oil
1/3 cup unsulfured molasses
1 extra-large egg, at room temperature
1 1/4 cups chopped crystallized ginger (6 ounces)
Granulated sugar, for rolling the cookies

Steps:

  • Preheat the oven to 350 degrees F. Line 2 sheet pans with parchment paper.
  • In a large bowl, sift together the flour, baking soda, cinnamon, cloves, nutmeg, ginger, and salt and then combine the mixture with your hands. In the bowl of an electric mixer fitted with the paddle attachment, beat the brown sugar, oil, and molasses on medium speed for 5 minutes. Turn the mixer to low speed, add the egg, and beat for 1 minute. Scrape the bowl with a rubber spatula and beat for 1 more minute. With the mixer still on low, slowly add the dry ingredients to the bowl and mix on medium speed for 2 minutes. Add the crystallized ginger and mix until combined.
  • Scoop the dough with 2 spoons or a small ice cream scoop. With your hands, roll each cookie into a 1 3/4-inch ball and then flatten them lightly with your fingers. Press both sides of each cookie in granulated sugar and place them on the sheet pans. Bake for exactly 13 minutes. The cookies will be crackled on the top and soft inside. Let the cookies cool on the sheets for 1 to 2 minutes, then transfer to wire racks to cool completely.

CHEWY GINGER COOKIES



Chewy Ginger Cookies image

These are delicious crispy, chewy ginger cookies that will disappear before your eyes! These are best kept in an airtight container.

Provided by tiggs

Categories     Desserts     Cookies

Time 35m

Yield 20

Number Of Ingredients 11

2 cups sifted all-purpose flour
4 teaspoons ground ginger
2 teaspoons baking soda
2 teaspoons ground cinnamon
½ teaspoon salt
¼ teaspoon ground allspice
1 cup white sugar
¾ cup butter, softened
1 egg
¼ cup dark molasses
⅓ cup chopped crystallized ginger

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Sift the flour, ground ginger, baking soda, cinnamon, salt, and allspice together into a mixing bowl; stir.
  • Beat sugar and butter with an electric mixer in a large bowl until smooth and creamy. Beat egg and molasses into creamed butter mixture. Gradually stir flour mixture into butter mixture until just coming together into a batter. Gently fold crystallized ginger through the batter.
  • Roll rounded teaspoon-sized amounts of dough into small balls between your hands and place onto ungreased baking sheets about 2 inches apart.
  • Bake in preheated oven until the tops are rounded and slightly cracked, about 10 minutes. Cool cookies on baking sheets for 1 minute before removing to a wire rack to cool completely.

Nutrition Facts : Calories 167.9 calories, Carbohydrate 24.4 g, Cholesterol 27.6 mg, Fat 7.3 g, Fiber 0.6 g, Protein 1.7 g, SaturatedFat 4.5 g, Sodium 239.4 mg, Sugar 12.9 g

CHEWY CHOCOLATE-GINGERBREAD COOKIES



Chewy Chocolate-Gingerbread Cookies image

A combination of fresh and ground ginger, molasses, and chunks of semisweet chocolate makes the cookies sophisticated enough for adults but chocolaty enough for children.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes 2 dozen

Number Of Ingredients 14

1 1/2 cups plus 1 tablespoon unbleached all-purpose flour
1 1/4 teaspoons ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon freshly grated nutmeg
1 tablespoon unsweetened Dutch-process cocoa powder
1 stick (1/2 cup) unsalted butter, room temperature
1 tablespoon grated peeled fresh ginger
1/2 cup dark-brown sugar, packed
1/4 cup unsulfured molasses
1 teaspoon baking soda
1 1/2 teaspoons boiling water
7 ounces best-quality semisweet chocolate, cut into 1/4-inch chunks
1/4 cup granulated sugar

Steps:

  • Line two baking sheets with parchment. In a medium bowl, sift together flour, ground ginger, cinnamon, cloves, nutmeg, and cocoa.
  • In the bowl of an electric mixer fitted with the paddle attachment, beat butter and grated ginger until lightened, about 4 minutes. Add brown sugar; beat until combined. Add molasses; beat until combined.
  • In a small bowl, dissolve baking soda in boiling water. Beat half of flour mixture into butter mixture. Beat in baking-soda mixture, then remaining half of flour mixture. Mix in chocolate; turn out onto a piece of plastic wrap. Pat dough out to about 1 inch thick; seal with wrap. Refrigerate until firm, 2 hours or overnight.
  • Heat oven to 325 degrees. Roll dough into 1 1/2- inch balls; place 2 inches apart on prepared baking sheets. Refrigerate 20 minutes. Roll in granulated sugar. Bake until the surfaces crack slightly, 10 to 12 minutes, rotating halfway through. Let cool on sheets 5 minutes, then transfer cookies to a wire rack and let cool completely. Cookies are best the day they are made but can be stored in an airtight container at room temperature up to 5 days.

CHEWY WHITE CHOCOLATE CHIP GINGERBREAD COOKIES



Chewy White Chocolate Chip Gingerbread Cookies image

These cookies will rock your world and leave your friends begging for more. I must've made them 100 times before finally perfecting them. Great for the holidays!

Provided by Mickie Lear

Categories     Desserts     Cookies     Drop Cookie Recipes

Time 1h30m

Yield 24

Number Of Ingredients 13

¾ cup butter
1 cup white sugar
1 beaten egg
¼ cup molasses
2 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon ground ginger
1 teaspoon ground cinnamon
½ teaspoon ground cloves
½ teaspoon nutmeg
½ teaspoon salt
1 (12 ounce) package white chocolate chips
½ cup white sugar, for rolling

Steps:

  • Beat together the butter with 1 cup of sugar in a mixing bowl until the mixture is smooth, and stir in beaten egg and molasses. In another bowl, whisk together the flour, baking soda, ginger, cinnamon, cloves, nutmeg, and salt; stir the flour mixture into the molasses mixture by half cupfuls. Stir in the white chocolate chips. Refrigerate dough for at least 1 hour.
  • Preheat oven to 350 degrees F (175 degrees C).
  • Scoop up a generous spoonful of dough, and roll it into a ball. Roll the ball in sugar, place onto an ungreased baking sheet, and flatten slightly. Sprinkle a little sugar onto the cookie, if desired. Repeat for the rest of the cookies.
  • Bake the cookies in the preheated oven until lightly browned, 10 to 15 minutes. Allow to cool on the baking sheet for about 1 minute before removing to finish cooling on racks.

Nutrition Facts : Calories 230.9 calories, Carbohydrate 31.2 g, Cholesterol 26 mg, Fat 11.1 g, Fiber 0.4 g, Protein 2.4 g, SaturatedFat 6.7 g, Sodium 213.7 mg, Sugar 22.4 g

BIG SOFT GINGER COOKIES



Big Soft Ginger Cookies image

These are just what they say: big, soft, gingerbread cookies. They stay soft, too. My oldest son's favorite.

Provided by AMY1028

Categories     Desserts     Cookies     Spice Cookie Recipes

Time 50m

Yield 24

Number Of Ingredients 12

2 ¼ cups all-purpose flour
2 teaspoons ground ginger
1 teaspoon baking soda
¾ teaspoon ground cinnamon
½ teaspoon ground cloves
¼ teaspoon salt
¾ cup margarine, softened
1 cup white sugar
1 egg
1 tablespoon water
¼ cup molasses
2 tablespoons white sugar

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Sift together the flour, ginger, baking soda, cinnamon, cloves, and salt. Set aside.
  • In a large bowl, cream together the margarine and 1 cup sugar until light and fluffy. Beat in the egg, then stir in the water and molasses. Gradually stir the sifted ingredients into the molasses mixture. Shape dough into walnut sized balls, and roll them in the remaining 2 tablespoons of sugar. Place the cookies 2 inches apart onto an ungreased cookie sheet, and flatten slightly.
  • Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. Store in an airtight container.

Nutrition Facts : Calories 142.8 calories, Carbohydrate 21.1 g, Cholesterol 7.8 mg, Fat 6 g, Fiber 0.4 g, Protein 1.6 g, SaturatedFat 1.1 g, Sodium 147 mg, Sugar 11.4 g

CHOCOLATE-CHERRY GINGER COOKIES



Chocolate-Cherry Ginger Cookies image

These are the kind of cookies that make you want to cozy up under a warm blanket with a cup of tea and a good book. Packed full of warming spices, they have soft, chewy centers and crisp edges, and are punctuated by melty puddles of milk chocolate and tart dried cherries. They come together quickly too; no need to soften butter or chill dough. Feel free to substitute dark chocolate for a more deeply chocolaty cookie, but in either case, use chopped bar chocolate and not chips for the meltiest, tastiest bites. You can also substitute dried cranberries for the cherries.

Provided by Yossy Arefi

Categories     cookies and bars, dessert

Time 45m

Yield 24 cookies

Number Of Ingredients 16

1/2 cup/100 grams turbinado sugar
3/4 cup/150 grams granulated sugar
6 tablespoons/85 grams unsalted butter, melted and warm
2 tablespoons grapeseed or other neutral oil
2 tablespoons Dutch-process cocoa powder
2 1/4 teaspoons ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon freshly grated nutmeg
1/4 teaspoon ground cloves
3/4 teaspoon fine salt
1/4 cup/75 grams unsulfured molasses
1 large egg
1 3/4 cups/225 grams all-purpose flour
1 3/4 teaspoons baking soda
1 cup/140 grams roughly chopped milk chocolate bar
1/2 cup/75 grams dried cherries or cranberries, roughly chopped

Steps:

  • Place racks in the top and bottom thirds of the oven and heat oven to 325 degrees. Line 2 sheet pans with parchment paper. Put the turbinado sugar in a shallow bowl and set aside.
  • To a large bowl, add the granulated sugar, butter, oil, cocoa powder, ginger, cinnamon, nutmeg, cloves, and salt, and whisk to combine.
  • Add the molasses and egg to the bowl, and whisk until smooth. Add the flour and baking soda, and stir with a rubber spatula until a few streaks of flour remain.
  • Add the chopped chocolate and cherries, and stir until well-combined and the flour is completely incorporated and no longer streaky.
  • Portion the cookies into 24 balls that are roughly 2 tablespoons/35 grams each, roll them in the turbinado sugar, and place them on the prepared baking sheets, 12 cookies per sheet.
  • Bake the cookies for 15 to 17 minutes, rotating the sheets from front to back and top to bottom halfway through, until crackly on top but still quite soft in the center. Cool the cookies completely on the baking sheets, then store in an airtight container at room temperature for up to 4 days.

GINGERY BROWNIE CRINKLE COOKIES



Gingery Brownie Crinkle Cookies image

These chocolate cookies are irresistible warm from the oven, when the chips or chunks inside are still luxuriously liquidy. They then cool to a fudgy, brownielike texture with a chewy edge - if any manage to stay around that long. Both fresh and candied ginger lend sophistication, but feel free to leave them out if you want a pure chocolate experience. These cookies are also ideal for late-night cravings: You can be eating them 30 minutes after you start measuring the cocoa powder.

Provided by Susan Spungen

Categories     snack, cookies and bars, dessert

Time 30m

Yield 20 cookies

Number Of Ingredients 13

1/3 cup/45 grams all-purpose flour
1/3 cup/30 grams Dutch-processed cocoa powder
3/4 teaspoon baking powder
1/2 teaspoon kosher salt
8 ounces/225 grams bittersweet chocolate (70 percent), broken or chopped into pieces
1/4 cup/55 grams unsalted butter (1/2 stick)
2 large eggs, at room temperature
1/2 cup/100 grams granulated sugar
1/4 cup/55 grams light brown sugar
1 tablespoon grated fresh ginger
1 teaspoon vanilla extract
4 ounces/115 grams bittersweet chocolate chips or chopped chocolate (about 2/3 cup)
8 to 10 pieces candied ginger slices (about 2 1/2 ounces/70 grams), thinly sliced crosswise

Steps:

  • Heat oven to 350 degrees. Combine flour, cocoa powder, baking powder and salt in a medium bowl, and whisk to combine. Set aside.
  • Combine the 8 ounces bittersweet chocolate and the butter in a small heatproof bowl that fits on top of a small saucepan without falling in. Bring 1 inch of water to a boil in the saucepan over high, reduce to a simmer, then set the bowl on top. Stir occasionally until completely melted. Remove bowl from saucepan to cool slightly.
  • Combine eggs, granulated sugar and light brown sugar in the bowl of an electric stand mixer fitted with the whip attachment. Beat on medium speed to combine, scraping down the sides once. Increase speed to high and beat until pale and fluffy, about 5 minutes, scraping the bowl as needed. Add the ginger and vanilla. Beat to combine.
  • Add the melted chocolate mixture and beat on medium speed to combine. Add the flour mixture and beat on low speed until just combined. Remove bowl from mixer, scrape sides and fold a few times to make sure everything is well combined. Add the 4 ounces bittersweet chocolate chips and fold to combine.
  • Use a small cookie scoop to scoop dough (which will be pretty runny) into generous 1-tablespoon portions. Transfer to parchment-lined baking sheets, setting each scoop 3 inches apart. Top each cookie with a good pinch of candied ginger. Bake until surface is crinkled and edges are firm, 8 to 10 minutes, rotating sheets from front to back and top to bottom halfway through.
  • Let cookies cool for a few minutes on the baking sheets, and transfer them to a wire rack to cool further. Scoop any remaining dough onto one of the baking sheets - it's O.K. to reuse the parchment - and repeat. Cookies will keep in an airtight container at room temperature for 3 to 4 days.

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